SOUS CHEF - CHINESE CUISINE

RECRUIT, PLACE & TRAIN PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prominent culinary institution in Singapore is seeking an experienced culinary professional with at least 5 to 7 years in Modern Chinese Cuisine (Cantonese). The ideal candidate must possess a Certificate in Culinary Arts, skills in menu planning, and a strong understanding of HACCP. Good communication and team collaboration skills are essential. This role requires flexibility with work hours and maintaining high standards of kitchen hygiene.

Qualifications

• At least 5 to 7 years of relevant experience preferably in Modern Chinese Cuisine.
• Possess comprehensive knowledge of specialty kitchen equipment and functions.
• Work independently and as a part of a team.
• Good communication and interpersonal skills.

Responsibilities

• Assist with menu planning, inventory, and supply management.
• Maintain kitchen and food hygiene standards.
• Adhere to procedures for quality product maintenance.

Skills

Culinary Arts

Modern Chinese Cuisine (Cantonese)

HACCP

Interpersonal Skills

Education

Certificate in Culinary Arts/Restaurant Management and Operations

Job description

• This is a 5-day / Work Week!!
• Preferable Skills Certificate in Culinary Arts/ Restaurant Management and Operations and
• At least 5 to 7 years of relevant experience preferably in Modern Chinese Cuisine (Cantonese);
• Possess comprehensive knowledge of your specialty such as wok, steamer, dim sum, BBQ or chopper and general culinary functions;
• Work independently and good team player;
• Possess good communication and interpersonal skills;
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP);
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays;
• Assist with menu planning, inventory, supply management, and maintaining portion sizes / Minimize waste and maximize usage of food through proper well‑organized storage; and
• Maintain the highest standards of kitchen and food hygiene at all times; and
• Adhere to all procedures to maintain the best quality product.