Sous Chef

Description

A fine dining restaurant specializing in French-Japanese fusion cuisine is seeking a Sous Chef to support the Executive Chef in overseeing culinary operations,menu development,quality control,and kitchen team leadership.This role requires strong culinary expertise,creativity,and the ability to maintain the highest standards of food preparation and hygiene. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Assist with menu planning,inventory control,and supply management * Develop and refine menus with innovative dishes ensuring quality and variety * Approve and finalize dishes before service to maintain presentation and taste standards * Manage procurement of ingredients and kitchen equipment,proactively resolving shortages * Minimize food waste through proper storage and efficient usage * Maintain consistency in food quality and production standards * Ensure highest levels of kitchen hygiene and food safety compliance * Supervise kitchen staff,provide training,and resolve operational issues promptly * Act as overall in-charge of the kitchen during the absence of the Executive Chef * Assist in developing seasonal menus and special dishes * Ensure safe and proper use of all kitchen equipment * Perform other duties as assigned by management

Qualifications and Requirements

* Diploma,Certificate,or Degree in Culinary Arts or Restaurant Management * 5–7 years of experience in fine dining,preferably Japanese or Western cuisine * Strong culinary knowledge and proficiency in handling kitchen equipment * Experience in pre-opening teams is an advantage * Strong leadership and teamwork skills * Good communication and interpersonal abilities * In-depth knowledge of HACCP and food safety regulations * Willing to work flexible hours,including shifts,split shifts,weekends,and public holidays

Working Condition

Working hours

Full-time with shift and split-shift schedules, Includes weekends and public holidays.