Sous Chef

HOTEL GRAND PACIFIC; Singapore; On-site; SGD 56,000 - 112,000; Full time

Job summary

HOTEL GRAND PACIFIC in Singapore is seeking an experienced Head Chef or Senior Chinese Cuisine Chef to lead an exceptional kitchen team. You will work closely with the Executive Chef to craft new recipes, ensure strict adherence to established recipes, and maintain top-tier food quality.

The role requires 5+ years in Chinese cuisine, a culinary diploma or certificate, and WSQ Food Safety certification. You will manage staff schedules, monitor costs, and uphold safety standards while mentoring

Qualifications

• Candidate must have 5+ years of experience in Chinese cuisine or similar, with mastery of traditional and modern techniques.
• Diploma or certificate in culinary arts is required.
• Proficiency with computer-based administrative tasks is preferred.
• Solid knowledge of food cost calculation and basic accounting for a kitchen.
• WSQ Food Safety & Hygiene certification is required.

Responsibilities

• Assist Executive Chef in preparing and cooking Chinese dishes with high quality and consistency.
• Collaborate on developing new recipes and refining existing ones.
• Ensure recipes are followed precisely and meet restaurant standards.
• Organize and manage staff schedules for efficient kitchen operations.
• Supervise daily kitchen activities, enforcing health and safety guidelines.
• Monitor inventory and control food costs; manage ordering and storage.

Skills

Leadership

Communication

Organizational skills

Teamwork

Education

Diploma or Certificate in Culinary Arts

WSQ Food Safety & Hygiene Certificate

Job description

Job Description

• Support the preparation and cooking of all Chinese cuisine dishes, ensuring top-tier quality and consistency.

• Collaborate with the Executive Chef to create new recipes and refine existing ones.

• Ensure all dishes are made in accordance with established recipes and restaurant standards.

• Organize and manage staff schedules to ensure efficient and timely kitchen operations.

• Supervise daily kitchen activities to ensure adherence to health and safety guidelines.

• Monitor ingredient and supply inventory to maintain optimal stock levels.

• Monitor food costs and inventory levels while reducing waste.

• Handle ordering, receiving, and proper storage of food products.

• Perform regular stock audits and maintain accurate inventory records.

• Ensure all menu items are consistently prepared and presented at the highest quality.

• Carry out routine food tastings and quality assurance checks.

• Quickly resolve any issues related to food quality or kitchen operations.

• Keep the kitchen clean, orderly, and compliant with safety standards.

• Guide and support junior staff through training and mentorship.

• Perform any other ad-hoc duties and responsibilities as assigned.

Job Requirement

• Minimum of 5 years of experience in Chinese cuisine, with strong knowledge of traditional and modern Chinese cooking techniques.

• Possess a Diploma or Certificate in Culinary Arts.

• Knowledge of using a computer for administrative work.

• Good knowledge of basic accounting and calculation of food costs.

• Possess WSQ Food Safety & Hygiene Certificate.

• Strong team player with the ability to work independently.

• Strong leadership, communication, and organizational skills.

• Knowledge of food safety and sanitation regulations.

• Positive attitude and proactive work approach.

• Able to work on rotating shifts, weekends and public holidays.