SOUS CHEF

Assist the Head Chef in managing the daily kitchen operations. Prepare and cook a variety of Chinese dishes according to the restaurant’s recipes and standards. Ensure the quality, taste, presentation, and consistency of all dishes. Supervise and coordinate kitchen staff during food preparation and service. Train and guide junior chefs and kitchen assistants when required. Ensure all ingredients are fresh, properly prepared, and stored. Monitor food inventory and assist with ordering and stock control. Maintain high standards of food hygiene, kitchen cleanliness, and workplace safety. Assist in menu preparation, recipe development, and improvement of dishes. Monitor food portions and minimise food wastage to control food costs. Ensure food orders are prepared accurately and served on time. Take charge of the kitchen in the absence of the Head Chef. Perform other kitchen-related duties as assigned.