Sous Chef (Chopper)

Description

We are seeking a Sous Chef (Chopper) for a fine dining Chinese cuisine restaurant. The role involves assisting with menu planning, managing inventory and supplies, maintaining portion sizes, ensuring food quality and hygiene standards, and guiding kitchen staff. Candidates should have 5-7 years of relevant experience in modern Chinese cuisine, strong culinary skills, and the ability to work independently and in a team. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Assist with menu planning, inventory, supply management, and maintaining portion sizes * Minimize waste and maximize thorough usage of food through proper storage * Maintain excellent standards of food quality and production, ensuring consistency in all dishes * Ensure adherence to standards and procedures * Maintain the highest standards of kitchen and food hygiene * Ensure safe and proper use of equipment and provide guidance to team members * Perform any other duties as assigned by the Reporting Manager

Qualifications and Requirements

* Preferable Degree or Skills Certificate in Culinary Arts/Restaurant Management and Operations * 5 to 7 years of relevant experience, preferably in Modern Chinese cuisine * Comprehensive knowledge of specialties such as Wok, Steamer, Dim Sum, BBQ or Chopper * Prior experience in preopening teams is advantageous * Strong communication and interpersonal skills * Strong understanding and execution of HACCP standards * Ability to work flexible hours, including shifts, split shifts, weekends, and public holidays

Working Condition

Working hours

8-9 hours per day, 44-48 hours per week