Sous Chef

CHAO YUAN PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

CHAO YUAN PTE. LTD. in Suntec, Singapore, is seeking a disciplined Sous Chef to be second-in-command in our kitchen. You will lead the line during lunch and dinner, ensure rigorous food safety, and step in for the Head Chef when needed.

The ideal candidate has 5–7 years in a Chinese kitchen, strong wok skills, and Mandarin proficiency to coordinate with the kitchen brigade. You will train staff, manage FIFO, and uphold SFA/WSH standards in a fast-paced venue.

Qualifications

• Minimum 5-7 years in a professional Chinese kitchen.
• 2+ years in a Senior Station Chef or Sous Chef role.
• Strong wok skills and traditional Chinese cooking methods.
• Ability to manage a 5-10 person kitchen team.
• Mandarin proficiency essential.

Responsibilities

• Lead the line during lunch and dinner shifts.
• Supervise Junior Sous Chefs, Station Chefs and Commis.
• Perform daily FIFO and inventory checks.
• Train staff in Chinese culinary techniques.
• Ensure hygiene standards per SFA and WSH.
• Assist in manpower scheduling and food cost reporting.
• Coordinate with Maintenance & Operations Manager for kitchen machinery.
• Participate in R&D and menu testing.
• Coordinate kitchen logistics for large banquets.
• Assist HR with cooking tests for applicants.

Skills

Wok skills

Leadership

Mandarin

Job description

Location: Suntec, Singapore

Position Type: Full-Time / Permanent

Job Summary

We are looking for a disciplined and detail-oriented Sous Chef to serve as the second-in-command in our kitchen. You will be the vital link between the Head Chef’s vision and the line team’s execution. The ideal candidate is a hands‑on leader who can master the wok during peak service, maintain rigorous food safety standards, and step in to manage the kitchen seamlessly in the Head Chef’s absence.

Key Responsibilities

• Service Leadership: Lead the line during busy lunch and dinner shifts, ensuring every dish meets our standards and presentation.

• Kitchen Supervision: Supervise the Junior Sous Chefs, Station Chefs, and Commis, ensuring tasks are completed efficiently and prepped correctly for service.

• Inventory & Quality Control: Perform daily checks on ingredient freshness and stock levels. Manage the "First-In, First-Out" (FIFO) system to minimize wastage.

• Training: Assist the Head Chef in training new staff on specific Chinese culinary techniques, knife skills, and the restaurant’s unique recipes.

• Compliance: Ensure the kitchen strictly adheres to SFA (Singapore Food Agency) hygiene standards and Workplace Safety and Health (WSH) protocols.

Ad Hoc Tasks & Operational Support

As a key member of the management team in a dynamic dining and entertainment venue, the Sous Chef will handle various flexible duties:

• Administrative Assistance: Help the Head Chef with daily manpower scheduling, food cost reporting, and digitizing recipe cards for the kitchen database.

• Inter‑departmental Coordination: Work with the Maintenance & Operations Manager to report and oversee the repair of kitchen machinery or cooling systems.

• Menu Testing: Participate in R&D sessions for new seasonal dishes, providing technical feedback on preparation times and ingredient sourcing.

• Event Support: Coordinate kitchen logistics for large-scale banquet events, ensuring smooth transitions between appetizers and main courses.

• HR Support: Assist in conducting practical cooking tests for new kitchen applicants and providing feedback on their technical proficiency.

Requirements

• Experience: Minimum 5-7 years in a professional Chinese kitchen, with at least 2 years in a Senior Station Chef or Sous Chef role.

• Technical Skills: Exceptional wok skills and deep knowledge of traditional Chinese cooking methods (steaming, braising, stir‑frying).

• Leadership: Proven ability to manage a team of 5-10 kitchen staff in a high‑pressure environment.

• Languages: Proficiency in Mandarin is essential for clear communication with the kitchen brigade.