Position Summary:
The Sous Chef will assist the Head Chef in managing the kitchen with a primary focus on Chinese cooking. This role requires hands-on culinary skills, menu development creativity, and leadership abilities to guide and inspire the kitchen team.

Key Responsibilities:

Lead and oversee the Chinese cuisine section, ensuring high-quality taste, presentation, and portion control.

Collaborate with the Head Chef to design and update Chinese and fusion-inspired menus.

Train and mentor kitchen staff in Chinese cooking techniques and ingredient handling.

Ensure all dishes are prepared fresh, with consistency and authenticity.

Monitor stock levels for Chinese ingredients, place orders, and minimize wastage.

Maintain compliance with hygiene, health, and safety standards (HACCP).

Support kitchen operations in other sections (local and international) when required.

Take charge of the kitchen in the Head Chef’s absence.

Requirements:

Proven experience as a Sous Chef or Senior Chef de Partie specializing in Chinese cuisine.

Strong skills in wok cooking, steaming, dim sum, dumpling preparation, sauces, and other traditional Chinese cooking methods.

Ability to create both authentic and fusion-style Chinese dishes.

Leadership, communication, and team management skills.

Ability to work efficiently under pressure during busy service periods.

Knowledge of kitchen safety, hygiene regulations, and cost control.

Preferred Skills:

Creativity in developing signature Chinese fusion dishes that complement our local and international menu.

Ability to train junior chefs and maintain team motivation.

Flexibility to work evenings, weekends, and public holidays.

Please send your resume/CV