Sous Chef (Dim Sum)

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