Job Summary
The Sous Chef assists the Master Chef in managing the dailyoperations of the Chinese restaurant kitchen, ensuring the preparation andpresentation of high-quality dishes that meet the restaurant's standards. Thisrole is responsible for supervising kitchen staff, maintaining food quality andsafety standards, controlling costs, and ensuring smooth kitchen operationsduring service periods.
Key Responsibilities
Kitchen Operations
- Assist the Master Chef in overseeing daily kitchen operations and food production.
- Supervise food preparation, cooking, and plating to ensure consistency, quality, and presentation standards.
- Coordinate kitchen activities during service to ensure timely delivery of orders.
- Monitor portion control and recipe adherence to maintain food quality and cost efficiency.
- Ensure all menu items are prepared according to established recipes and standards.
Team Supervision
- Delegate tasks effectively and monitor staff performance.
- Provide on-the-job training and coaching to develop culinary skills within the team.
- Assist in staff scheduling and manpower planning.
- Foster teamwork, discipline, and a positive working environment.
Food Quality & Menu Execution
- Ensure all dishes meet the restaurant's quality, taste, and presentation standards.
- Conduct regular quality checks on ingredients and finished products.
- Assist with menu development, seasonal specials, and promotional offerings.
- Support the implementation of new recipes and cooking techniques.
Food Safety & Hygiene
- Ensure compliance with food safety regulations, sanitation standards.
- Maintain cleanliness and organization of kitchen workstations, storage areas, and equipment.
- Monitor proper food storage, labelling, and stock rotation procedures.
- Conduct regular hygiene inspections and enforce corrective actions when required.
Inventory & Cost Control
- Assist in inventory management, stock control, and ordering of food supplies.
- Monitor ingredient usage and minimize food wastage.
- Verify deliveries for quality and quantity.
- Support food cost management and budget objectives.
Operational Support
- Ensure kitchen equipment is properly maintained and reported for repairs when necessary.
- Coordinate with front-of-house staff to ensure efficient service and guest satisfaction.
- Handle operational challenges and resolve kitchen-related issues promptly.
- Assume responsibility for kitchen operations in the absence of the Master Chef.
Qualifications & Requirements
- Diploma or Certificate in Culinary Arts or a related field preferred.
- Minimum 3–5 years of experience in Chinese cuisine, including at least 1–2 years in a supervisory role.
- Strong knowledge of Chinese cooking techniques.
- Experience in high-volume restaurant or banquet operations is an advantage.
- Good understanding of food safety, hygiene standards.
- Strong leadership, communication, and organizational skills.
- Ability to work under pressure in a fast-paced kitchen environment.
- Flexibility to work shifts, weekends, and public holidays.
