The Sous Chef (Cantonese Chinese Cuisine) is responsible for ensuring consistency, efficiency, and quality across premium outlets. This role supports the Executive Sous Chef in overseeing premium kitchen operations, ensuring standardization and exceptional food quality, cost control, and compliance with food safety regulations.

Responsibilities

Culinary Operations & Management

Oversee daily operations of premium kitchen outlets.
Supervise the preparation of Cantonese Chinese Cuisine, ensuring authenticity, quality and consistency.
Ensure consistency in recipes, taste, cooking methods and portioning across all menu offerings.
Optimize kitchen workflow and resource allocation to improve productivity and efficiency.
Support the execution of VIP events, special promotions, and high-profile dining experiences.
Drive operational excellence while maintaining exceptional guest satisfaction and luxury dining standards.

Cost Control & Inventory Management

Manage food costs, wastage and yield to achieve budgetary targets.
Oversee procurement, inventory control and proper storage of perishable items.
Ensure effective stock rotation (FIFO) and minimize spoilage.

Food Safety & Compliance

Enforce strict adherence to hygiene, sanitation, and food safety standards (HACCP, ISO, and local regulations).
Ensure compliance with Singapore Food Agency (SFA) requirements and internal audit standards.
Maintain high QA audit scores and ensure excellence in cleanliness and food safety practices.
Conduct regular inspections and enforce compliance procedures.

Team Leadership & Development

Lead, supervise and motivate kitchen team members in a fast-paced environment.
Train and develop team members on standardized operating procedures and premium culinary techniques.
Foster a culture of teamwork, discipline, improvement and operational accountability.

Qualifications

Certificate or Diploma in Culinary Arts or equivalent.
Minimum 5–7 years of culinary experience, including leadership experience in premium Chinese dining operations or fine dining restaurant operations.
Experience in high-volume 5-star hotels, multi-outlet resorts, or Michelin/Black Pearl restaurants, with exposure to high-end dining, attention to detail, and quality execution.
Strong knowledge of food safety, sanitation and HACCP requirements.