Sous Chef

Description

Are you a seasoned culinary professional with a passion for leadership and operational excellence? We are seeking a dedicated Sous Chef to serve as the second-in-command, supporting the Head Chef in all kitchen functions. This role is crucial for managing daily activities, ensuring food quality, and mentoring a talented kitchen team. If you have extensive experience in Chinese banquet and local cuisine, possess strong organizational skills, and are committed to upholding the highest standards of hospitality, this permanent position offers a rewarding career path. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Kitchen Operations & Leadership: Lead and direct kitchen operations in the absence of the Head Chef. Assist with menu creation, daily specials, and food promotions, ensuring all food is prepared and served consistently to established standards. * Financial & Inventory Management: Manage food and product ordering, minimize waste, and control budgetary concerns. Oversee kitchen stock and inventory, ensuring accuracy and proper storage. * Hygiene & Safety Standards: Ensure all equipment and utensils are clean and in working condition. Maintain a safe working environment and strictly adhere to all sanitation, food safety, and hygiene regulations. * People Management: Mentor, coach, and provide guidance to junior kitchen staff. Assist the Head Chef with hiring, training, and preparing duty rosters and annual leave plans.

Qualifications and Requirements

* A minimum of a Diploma in Culinary Arts is required. * Specialization in Chinese Banquet and Local cuisine is essential. * Minimum of 8 years of relevant working experience in the hospitality sector is preferred. * Extensive food and beverage knowledge and familiarity with industry best practices. * Proficiency in Microsoft Office applications such as Excel and Word. * Willingness to work on weekends and public holidays as required.

Working Condition

Working hours

Standard full-time hours, with flexibility required to accommodate operational needs.