Senior Sous Chef (Chopper)- Chinese cuisine restaurant

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Executive Chef/ Head Chef (Outlet).

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

Collaborate with the Executive Chef/ Head Chef (Outlet) to create and test new menu items; experiment with recipes and techniques to enhance the menu

Monitor the preparation and presentation of dishes to uphold high standards; conduct regular checks for consistency and quality

Manage and minimize food expenses without compromising quality; implement cost-control measures and ensure accurate reporting

Estimate food consumption and requisite or purchase food ingredients accordingly

Oversee inventory and maintain stock levels to minimize waste

Establish and maintain excellent standards of food quality and production, ensuring consistency in all dishes

Enforce kitchen rules and ensure adherence to standards and procedures

Maintain the highest standards of kitchen and food hygiene at all times

Ensure timely and efficient delivery of dishes; coordinate with front-of-house staff for seamless service

Guide and train junior chef in the team; identify and address ongoing training needs

Conduct interviews, appraisals, and coaching sessions

Job Requirements:

Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations

Minimum 8 years of relevant experience preferably in Modern Chinese cuisine with experience in managing a team

Possess comprehensive knowledge of your specialty such as Wok, Dim Sum, BBQ or Chopper and general culinary functions

Prior experience working in a preopening team would be advantageous

Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and Company's financial goals

Ability to show creativity and innovation in menu design, preparation, and presentation

Demonstrate multitasking abilities and excellent time management skills

Exhibit strong leadership qualities to effectively lead and motivate the team

Work independently and good team player.

Possess good communication and interpersonal skills

Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)

Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays