Sous Chef

Description

We are looking for an experienced and highly motivated Sous Chef to join our kitchen leadership team. As the right hand to the Head Chef, you'll play a crucial role in ensuring that daily kitchen operations run smoothly and efficiently. This includes overseeing food preparation, maintaining quality standards, mentoring kitchen staff, and helping to create exceptional dining experiences. You will be expected to lead the kitchen team in the Head Chef’s absence and maintain a strong focus on hygiene, safety, and cost control. This is an ideal opportunity for someone with a strong culinary background and a passion for teamwork, precision, and continuous improvement. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

Kitchen Operations *Supervise and lead kitchen activities when the Head Chef is unavailable *Work closely with the Head Chef to maintain high kitchen standards and staff development *Ensure food quality, taste, and presentation consistently meet kitchen standards *Oversee all food prep and plating, ensuring uniformity and efficiency *Help with creating menus, daily specials, and food promotions *Coordinate with service staff to manage special requests and guest needs *Support the development and implementation of kitchen systems and workflows Hygiene & Safety *Maintain a clean, organized, and fully functioning kitchen environment *Ensure all kitchen equipment is safe and in good working condition *Enforce strict compliance with food safety and hygiene regulations Inventory Management *Oversee kitchen inventory to ensure ingredients are fresh and well-stocked *Track food usage and monitor food storage practices to minimize waste *Collaborate with procurement on ordering supplies and controlling stock Cost Control *Estimate daily food usage and manage requisitions accordingly *Practice effective portion control to reduce food costs *Use surplus ingredients wisely to minimize wastage Staff Leadership & Development *Mentor and guide junior kitchen staff in food preparation and station management *Assist in onboarding, training, and scheduling of kitchen team members *Support in developing training plans and managing team schedules and leave plans *Perform other duties as assigned by the Head Chef

Qualifications and Requirements

*Diploma in Culinary Arts or a related field *Proven experience (minimum 8 years) in culinary leadership, preferably within banquet or local Chinese cuisine settings *Strong background in kitchen management, staff training, and food service standards *Solid knowledge of food and beverage operations and best kitchen practices *Proficient in basic Microsoft Office applications (Excel and Word) *Available to work on weekends and public holidays

Working Condition

Salary

Basic Salary 4500