Senior / Sous Chef

Support the preparation and cooking of all Chinese cuisine dishes, ensuring top-tier quality and consistency.

Collaborate with the Executive Chef to create new recipes and refine existing ones.

Ensure all dishes are made in accordance with established recipes and restaurant standards.

Organize and manage staff schedules to guarantee efficient and timely kitchen operations.

Supervise daily kitchen activities to ensure adherence to health and safety guidelines.

Monitor ingredient and supply inventory to maintain optimal stock levels.

Monitor food cost, inventory, and minimize wastage.

Handle ordering, receiving, and proper storage of food products.

Perform regular stock audits and maintain accurate inventory records.

Ensure all menu items are consistently prepared and presented at the highest quality.

Carry out routine food tastings and quality assurance checks.

Quickly resolve any issues related to food quality or kitchen operations.

Keep the kitchen clean, orderly, and compliant with safety standards.

Guide and support junior staff through training and mentorship.

Job Requirement

Minimum of 5 years of experience in Chinese cuisine, with strong knowledge of traditional and modern Chinese cooking techniques.

Possess a Diploma or Certificate in Culinary Arts.

Knowledge in using computer for administration work.

Good knowledge on basic accounting and calculation of food costs.

Possess WSQ Food Safety & Hygiene Certificate.

Strong team player with the ability to work independently.

Strong leadership, communication, and organizational skills.

Knowledge of food safety and sanitation regulations.

Positive attitude and proactive work approach.

Able to work on rotating shifts, weekends and public holiday.

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