Dim Sum Sous Chef: Precision Prep & Waste-Wise Kitchen

GAIA CHINESE CULINARY PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

GAIA CHINESE CULINARY PTE. LTD. is seeking an Executive Chef to support menu planning, inventory, and supply processes in a fine dining Chinese kitchen in Singapore.

You will lead efforts to control costs through precise portions and organized storage while maintaining stringent food safety and high-quality presentation. The role requires strong knowledge of Wok, Steamer, Dim Sum, BBQ, and Chopper techniques, with flexibility for varied shifts including weekends and holidays.

Qualifications

• Proficient in Wok, Steamer, Dim Sum, BBQ, and Chopper techniques.
• Strong knowledge of HACCP principles and food safety compliance.
• Proven ability to work independently and as part of a team.
• Excellent communication and interpersonal skills to coordinate with kitchen and service teams.

Responsibilities

• 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

Skills

Wok Techniques

Dim Sum

BBQ

Steamer

Knife Skills

HACCP Knowledge

Team Collaboration

Job description

GAIA CHINESE CULINARY PTE. LTD. is seeking an Executive Chef to support menu planning, inventory, and supply processes in a fine dining Chinese kitchen in Singapore.

You will lead efforts to control costs through precise portions and organized storage while maintaining stringent food safety and high-quality presentation. The role requires strong knowledge of Wok, Steamer, Dim Sum, BBQ, and Chopper techniques, with flexibility for varied shifts including weekends and holidays.