Sous Chef (Chinese Cuisine)

Responsibilities:

Culinary Operations & Standards

• Ensure every dish produced meets standards for all related functions and guests.

• Support the design, preparation, and rollout of dining selections for events ranging from major functions to smaller business gatherings.

• Lead daily cooking and preparation activities to maintain uniformity in taste, appearance, and overall excellence.

• Partner with the Head Chef on meal concepts, new dishes, and menu enhancements suited to a broad customer base.

Functions & Service Delivery

• Liaise with banquet and event personnel to understand programme needs and align kitchen output schedules accordingly.

• Manage back-of-house operations during functions to ensure seamless workflow, punctual service, and consistent standards during busy periods.

• Coordinate with catering personnel to ensure requirements are fully delivered for conferences, exhibitions, and large-scale events.

People Management & Coaching

• Guide, train, and support junior culinary staff on proper food preparation methods, cooking techniques, and sanitation standards.

• Maintain a productive kitchen environment where all team members perform effectively and professionally.

• Take charge of kitchen operations when senior culinary leadership is unavailable, including assigning duties and overseeing manpower.

Food Safety & Regulatory Standards

• Uphold all food handling, hygiene, and kitchen compliance rules, including proper segregation, storage, and preparation of ingredients.

• Maintain high cleanliness standards across kitchen areas and ensure staff consistently follow sanitation procedures.

• Perform routine inspections on tools, stock levels, and workstations to sustain a safe and orderly workplace.

Stock Control & Budget Oversight

• Support inventory planning to ensure ingredients are adequately replenished, fresh, and available when needed.

• Track food expenditure and assist with cost control measures while preserving product quality.

• Work closely with vendors to secure reliable premium ingredients and maintain strong supplier partnerships.

Requirements:

• Diploma or Degree in Culinary Arts, Hospitality, Food Service Management, or other relevant disciplines.

• Minimum 4 to 6 years of hands-on culinary experience in a certified kitchen environment, preferably with exposure to banquets and high-volume catering operations.

• Sound knowledge of Chinese cuisine preparation methods, quality standards, and operational requirements.

• Demonstrated ability to supervise kitchen personnel and coordinate meal production for major functions and events.

• Strong culinary techniques with a keen eye for plating, consistency, and presentation.

• Good understanding of food hygiene practices, workplace sanitation, and safety regulations.

How to apply:

By submitting any application or resume to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration.

We regret only shortlisted candidates will be notified.

Registration No.: R21103560

EA License No.: 20C0426 (Elitez & Associates)