Sous Chef (Chinese & Western Cuisine)

Description

Assist the Executive Chef in overseeing food preparation, menu planning, event catering, and kitchen operations for both Chinese and Western cuisines, ensuring halal compliance, quality standards, and smooth execution of banquets and corporate events. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Ensure all food meets halal certification standards - Assist in menu creation, preparation, and execution for events - Supervise food preparation and cooking activities, maintaining consistency and high standards - Collaborate with the Executive Chef on recipe development and innovations - Work with banquet and event teams to align food production with event requirements - Oversee kitchen staff during events, ensuring timely delivery and quality - Ensure halal standards are met during MICE and catering operations - Mentor, manage, and train junior chefs and staff on halal standards and hygiene protocols - Lead kitchen operations in the absence of the Executive Chef - Enforce compliance with food safety, hygiene, and halal certification regulations - Monitor kitchen cleanliness, sanitation, and safety - Conduct regular checks of equipment, inventory, and workspaces - Assist in managing inventory, ensuring fresh and halal-certified ingredients - Monitor food costs and support kitchen budget management - Source halal-certified ingredients and maintain supplier relationships

Qualifications and Requirements

- Diploma or Degree in Culinary Arts, F&B Management, or related field - 4–6 years of kitchen experience, preferably in banquets and event catering - Strong knowledge of halal food preparation standards and certifications - Proven leadership experience in managing kitchen staff - Skilled in Chinese and Western cuisines - Excellent cooking, presentation, and attention to detail - Knowledge of food safety, hygiene, and sanitation standards