Sous Chef – Hotpot Restaurant | $3,200–$3,500 | CHIJMES

Our client, a hotpot restaurant located at CHIJMES , is seeking an experienced Sous Chef to support daily kitchen operations, food quality, team supervision and cost control. Key Responsibilities • Manage kitchen staff and coordinate food preparation and food orders • Supervise food preparation, cooking, presentation, timing and quality standards • Order ingredients, food supplies and kitchen equipment when required • Support menu changes, adjustments and new product implementation • Prepare kitchen rosters and manage manpower deployment • Recruit, train and cross-train kitchen employees • Maintain strong coordination between BOH, FOH and management • Ensure food safety, hygiene, cleanliness and workplace safety standards • Support food cost, labour cost, wastage and overall kitchen financial targets Requirements • More than 3 years of relevant kitchen experience • At least 1 year of supervisory / management experience • Hotpot or established F&B chain experience will be an advantage • Good understanding of food hygiene and food safety requirements • Able to maintain product quality and hygiene standards • Experience in staff training and kitchen team supervision • Knowledge of purchasing, inventory control, food cost and labour cost management • Proficient in Microsoft Office and basic document handling • Able to work effectively in a fast-paced kitchen environment Working Hours • 6 days per week • 60 hours per week • Shift-based • 1 rest day per week Interested applicants may apply with an updated resume. Only shortlisted candidates will be contacted. EA Personnel Name: Jabez Wong EA Personnel No: R1762582 EA License No: 23C1703