Sous Chef (Cantonese Chinese Cuisine)

Resorts World Sentosa; Singapore; On-site; SGD 61,000 - 95,000; Full time

Job summary

Resorts World Sentosa in Singapore seeks a Sous Chef (Cantonese Chinese Cuisine) to ensure consistency, quality, and efficiency across premium outlets while supporting the Executive Sous Chef in standardizing operations and luxury dining standards.

You will lead daily kitchen activities, supervise Cantonese preparation, manage food costs and inventory, uphold HACCP and local regulations, and train a high-performing team for VIP events and high-profile dining experiences.

Qualifications

• Certificate or Diploma in Culinary Arts or equivalent.
• Minimum 5–7 years of culinary experience with leadership in premium Chinese dining.
• Experience in high-volume 5-star hotels or Michelin-level venues.
• Strong knowledge of food safety, sanitation and HACCP.

Responsibilities

• Oversee daily operations of premium kitchen outlets.
• Supervise Cantonese Chinese Cuisine preparation ensuring authenticity, quality and consistency.
• Optimize recipes, portioning, and cooking methods across menus.
• Drive kitchen productivity and efficient resource allocation.
• Support VIP events, promotions, and high-profile dining experiences.
• Maintain HACCP, ISO compliance and local regulatory standards.
• Lead, train, and motivate kitchen staff in a fast-paced environment.

Skills

Leadership experience

Food safety knowledge

Cost control

Quality assurance

Education

Certificate or Diploma in Culinary Arts or equivalent

Job description

The Sous Chef (Cantonese Chinese Cuisine) is responsible for ensuring consistency, efficiency, and quality across premium outlets. This role supports the Executive Sous Chef in overseeing premium kitchen operations, ensuring standardization and exceptional food quality, cost control, and compliance with food safety regulations.

Responsibilities

Culinary Operations & Management

• Oversee daily operations of premium kitchen outlets.
• Supervise the preparation of Cantonese Chinese Cuisine, ensuring authenticity, quality and consistency.
• Ensure consistency in recipes, taste, cooking methods and portioning across all menu offerings.
• Optimize kitchen workflow and resource allocation to improve productivity and efficiency.
• Support the execution of VIP events, special promotions, and high-profile dining experiences.
• Drive operational excellence while maintaining exceptional guest satisfaction and luxury dining standards.

Cost Control & Inventory Management

• Manage food costs, wastage and yield to achieve budgetary targets.
• Oversee procurement, inventory control and proper storage of perishable items.
• Ensure effective stock rotation (FIFO) and minimize spoilage.

Food Safety & Compliance

• Enforce strict adherence to hygiene, sanitation, and food safety standards (HACCP, ISO, and local regulations).
• Ensure compliance with Singapore Food Agency (SFA) requirements and internal audit standards.
• Maintain high QA audit scores and ensure excellence in cleanliness and food safety practices.
• Conduct regular inspections and enforce compliance procedures.
• Lead, supervise and motivate kitchen team members in a fast-paced environment.
• Train and develop team members on standardized operating procedures and premium culinary techniques.
• Foster a culture of teamwork, discipline, improvement and operational accountability.

Qualifications

• Certificate or Diploma in Culinary Arts or equivalent.
• Minimum 5–7 years of culinary experience, including leadership experience in premium Chinese dining operations or fine dining restaurant operations.
• Experience in high-volume 5-star hotels, multi-outlet resorts, or Michelin/Black Pearl restaurants, with exposure to high-end dining, attention to detail, and quality execution.
• Strong knowledge of food safety, sanitation and HACCP requirements.