CENTRAL KITCHEN SOUS CHEF

Job Description

• Assist the Head Chef in managing the daily operations of the kitchen and ensuring smooth and efficient workflow.
• Supervise food preparation and ensure all dishes are prepared in accordance with the Company's recipes, Standard Operating Procedures (SOPs), and the Head Chef's quality standards.
• Lead, supervise, and coordinate kitchen staff to maintain productivity and operational efficiency.
• Train, coach, and mentor new and existing kitchen employees to ensure consistent performance and adherence to Company standards.
• Assist in menu development, recipe improvement, and the introduction of new dishes.
• Manage inventory, stock receiving, stock control, and the procurement of quality ingredients.
• Prepare work schedules and assist in manpower planning.
• Maintain high standards of food hygiene, sanitation, cleanliness, workplace safety, and personal hygiene.
• Monitor food quality, portion control, and minimise food wastage.
• Assist the Head Chef in achieving departmental goals and ensuring the efficient operation of the kitchen.

Job Requirements

• Possess a recognised culinary certificate or equivalent qualification, with at least two (2) years of relevant working experience in a mid-range Chinese or Western restaurant.
• Proficient in Chinese wok cooking.
• Strong attention to detail and a passion for culinary excellence, with a keen sense of taste and smell.
• Demonstrated leadership skills and the ability to lead and manage a kitchen team effectively under pressure.
• Passionate about cooking, punctual, responsible, and well-disciplined.
• Energetic, proactive, and able to work effectively in a fast-paced environment.
• Physically fit and able to stand for extended periods.
• Willing to work on weekends and public holidays. Working hours may vary according to operational requirements.
• Willing to work on a rotating schedule.