Sous Chef

Requirements:

• 3–5 years of experience as a Sous Chef or Senior Chef in a club, lounge, restaurant, hotel, or premium F&B establishment.
• Strong expertise in Fusion, Western, and ASEAN cuisine.
• Skilled in menu development, food presentation, and maintaining consistent food quality.
• Good knowledge of food costing, portion control, inventory, and kitchen operations.
• Proven ability to lead, train, and supervise kitchen teams.
• Strong understanding of food safety, hygiene, and kitchen standards.
• Willing to work shifts, weekends, and public holidays.

Job Descriptions:

• Oversee daily kitchen operations and ensure smooth food preparation and service.
• Prepare and execute dishes across Fusion, Western, and ASEAN cuisine while maintaining consistent taste, quality, and presentation.
• Assist the Head Chef in menu planning, recipe development, and menu improvements.
• Supervise, guide, and coordinate kitchen staff during daily operations and service.
• Ensure all dishes are prepared according to recipes, portion standards, and presentation guidelines.
• Monitor food quality, freshness, storage, and proper handling of ingredients.
• Support food costing, portion control, inventory monitoring, and stock usage to minimize waste and maintain kitchen efficiency.
• Ensure compliance with food safety, hygiene, and sanitation standards throughout the kitchen.
• Coordinate with the service team to ensure timely and efficient food delivery during busy operations.
• Assist in managing kitchen schedules, mise en place, and preparation for daily service and events.
• Support the Head Chef in maintaining kitchen discipline, standards, and team performance.