Sous Chef (Chinese & Western Cuisine)

Description

Seeking a Sous Chef skilled in Chinese & Western Cuisine to oversee kitchen operations, ensure food quality, and assist in menu planning for events and daily operations. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Ensure all food meets halal certification standards for guests and events - Assist in creation, preparation, and execution of menus for various events - Supervise food preparation and cooking activities for consistency and high standards - Collaborate with Executive Chef on menu planning, recipe development, and food innovations - Coordinate with banquet and event teams to meet event-specific requirements - Oversee kitchen staff during events and peak periods - Mentor and train junior chefs and kitchen staff on halal food preparation and hygiene protocols - Ensure compliance with food safety, hygiene, and certification regulations - Conduct regular checks of equipment, inventory, and workspaces - Assist in managing kitchen inventory, sourcing halal ingredients, and monitoring food costs

Qualifications and Requirements

- Diploma or Degree in Culinary Arts, Food & Beverage Management, or related field - 4–6 years of kitchen experience, preferably in banquet or large-scale event catering - Strong understanding of food preparation standards and certification requirements - Proven experience leading a kitchen team and managing food production - Excellent cooking and food presentation skills with strong attention to detail - Knowledge of food safety and hygiene regulations - Experience with Chinese and Western cuisines is an advantage