SOUS CHEF - CHINESE CUISINE

Key Responsibilities: • Assist the Head Chef in the daily operations of the kitchen • Prepare and cook Zi Char and Live Seafood dishes according to company standards • Ensure consistency, quality, taste, and presentation of all dishes • Supervise kitchen staff and maintain smooth kitchen workflow during peak hours • Monitor food preparation, stock control, and wastage management • Maintain cleanliness, hygiene, and food safety standards at all times • Coordinate with service staff to ensure efficient food delivery and customer satisfaction • Assist in menu planning, costing, and new dish development when required • Ensure proper handling and storage of seafood and ingredients • Support manpower planning and kitchen coordination Requirements: · Minimum 5 years of relevant working experience in Zi Char and/or Live Seafood cuisine · Strong cooking skills with good knowledge of Chinese cuisine and wok operations · Good employment and performance track record in previous roles · Able to work in a fast-paced food court environment · Able to work on weekends and Public Holidays · Good teamwork, communication, and leadership skills · Possess basic IT knowledge for simple reporting and communication purposes · Physically fit and able to work in a hot kitchen environment · Possess a valid Food Hygiene Certificate