Sous Chef (Dim Sum)

A fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion. You will support the Restaurant Executive Chef by managing menu planning, inventory, and supply processes to deliver consistent, high-quality dishes. You will lead efforts to minimize food waste through efficient storage and portion control while upholding rigorous food safety and hygiene standards in a fine dining environment. As the Sous Chef, we rely on you to: • Collaborate in menu planning to align with culinary vision and operational needs • Manage inventory and supplies to ensure availability and cost efficiency • Maintain precise portion sizes to control food costs and ensure consistency in dish presentation • Implement organized food storage practices to minimize waste and maximize ingredient utilization • Monitor and uphold food quality and production standards to deliver consistent dining experiences • Enforce compliance with kitchen standards, procedures, and food hygiene regulations at all times • Operate kitchen equipment safely and provide guidance to team members on proper usage • Adapt to additional duties as assigned by the Reporting Manager to support restaurant operations • Any other duties as assigned We are looking for someone who has: • Strong knowledge and hands-on expertise in specialty cooking techniques such as Wok, Steamer, Dim Sum, BBQ, or Chopper • Proven ability to work independently and collaboratively within a team environment • Effective communication and interpersonal skills to coordinate with kitchen and service teams • Comprehensive understanding and practical application of Hazard Analysis Critical Control Points (HACCP) principles • Flexibility to work varied shifts including weekends, public holidays, and split shifts We offer: • 5-day work week • Competitive salary package • Bonus • Annual cash flexible benefits • Annual leave starting from 14 days • Meal benefits • Birthday vouchers to celebrate your special day • Company welfare initiatives and team events Only Singaporeans/ Singapore Permanent Residents may apply. If you think you’re the right fit, we’d love to hear from you – apply today! #gaiaculinary