Senior Sous Chef

Roles & Responsibilities

• Support the Head Chef in overseeing full kitchen operations.
• Lead and supervise the culinary team to ensure consistent food quality and presentation.
• Monitor purchasing, receiving, and storage of ingredients according to standards.
• Assist in menu creation, costing, and planning of seasonal dishes.
• Ensure food hygiene, safety, and sanitation are strictly enforced.
• Maintain high efficiency in food preparation and minimize wastage.
• Train, mentor, and motivate kitchen staff for continuous improvement.
• Perform all other ad-hoc duties as assigned.

Requirements

• Possess Professional Certificate, NITEC, or Culinary qualifications.
• Minimum 4 years of relevant experience, including supervisory or senior-level roles.
• Strong expertise in Oriental cuisine international cuisine knowledge is a plus.
• Working Hours: 5.5 days per week with dynamic hours - includes morning and midnight shifts.
• Able to work weekends and public holidays when required.
• Fluent in English and Mandarin preferred.
• Leadership-driven, disciplined, and passionate about culinary excellence.