Sous Chef / Junior Sous Chef

Description

We are seeking a Sous Chef / Junior Sous Chef to join a progressive Asian dining restaurant located in the scenic Labrador Park area. The role involves assisting the Executive Chef in overseeing daily kitchen operations, supervising staff, managing inventory, and ensuring food quality and presentation. This is a leadership position with opportunities to contribute to menu development and creative culinary projects. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Assist the Executive Chef in planning and directing kitchen operations * Prepare and cook high-quality dishes with attention to presentation and taste * Supervise, train, and schedule kitchen staff while monitoring performance * Collaborate on new menu items, seasonal specials, and tasting menus * Order and manage inventory, ensuring stock is sufficient and properly stored * Ensure compliance with health, safety, and food hygiene standards * Maintain kitchen cleanliness, equipment care, and organization * Step in for the Executive Chef during absences to manage operations

Qualifications and Requirements

* Proven experience as a Sous Chef or Junior Sous Chef in a professional kitchen * Strong culinary skills with creativity and passion for Asian cuisine * Certificate in Food Hygiene required * Strong leadership, communication, and problem-solving skills * Ability to work under pressure in a fast-paced environment * Flexibility to work evenings, weekends, and public holidays

Working Condition

Working hours

5–6 days per week, including evenings, weekends, and public holidays as required