Sous Chef

Responsibilities:

• Assist Head Chef in the daily operation of the kitchen.

• Prepare and cook Chinese noodles according to established recipes and standards.

• Handle food preparation (cutting, portioning, organizing ingredients).

• Ensure the quality, quantity and presentation of food served.

• Maintain cleanliness and hygiene of the kitchen, equipment, utensils and food preparation areas in accordance with food safety standards.

• Ensure compliance with food safety, workplace safety and hygiene regulations.

• Receiving, checking and storing food supplies.

• Undertake any other duties as assigned by Head Chef.

Requirement:

• Prior experience working in a kitchen/hawker/restaurant environment.

• Possess a valid Basic Food Hygiene Certificate (WSQ Food Safety Course Level 1) or be willing to obtain it upon employment.

• Physically well and able to stand for extended periods.

• Able to work on rotating shifts, weekends and public holidays based on operational requirements.

• Ability to communicate in spoken Chinese would be an advantage, as the role may involve serving Chinese-speaking customers and coordinating with Chinese-speaking kitchen staff.