Sous Chef (Dim Sum)

GAIA Culinary; Singapore; On-site; SGD 67,000 - 112,000; Full time

Benefits offered by this job

5-day work week

Competitive salary package

Bonus

Annual cash flexible benefits

Annual leave starting from 14 days

Meal benefits

Birthday vouchers

Company welfare initiatives and team

Job summary

GAIA Culinary in Singapore is seeking a skilled Sous Chef to support the Restaurant Executive Chef, overseeing menu planning, inventory, and supplies to ensure consistent, high-quality dishes in a fine dining setting.

The ideal candidate brings hands-on expertise in Wok, Steamer, Dim Sum, BBQ, or Chopper, strong teamwork, HACCP know-how, and the ability to handle varied shifts, including weekends and holidays. Competitive pay and meal benefits are offered.

Qualifications

• Strong hands-on expertise in specialty cooking techniques such as Wok, Steamer, Dim Sum, BBQ, or Chopper.
• Proven ability to work independently and collaboratively within a team environment.
• Effective communication and interpersonal skills to coordinate with kitchen and service teams.
• Comprehensive understanding and practical application of HACCP principles.
• Flexibility to work varied shifts including weekends, public holidays, and split shifts.

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 & Dim Sum

Team collaboration

Communication skills

HACCP knowledge

Shift flexibility

Job description

A fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion. You will support the Restaurant Executive Chef by managing menu planning, inventory, and supply processes to deliver consistent, high-quality dishes. You will lead efforts to minimize food waste through efficient storage and portion control while upholding rigorous food safety and hygiene standards in a fine dining environment.

As the Sous Chef, we rely on you to:

• 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

We are looking for someone who has:

• Strong knowledge and hands-on expertise in specialty cooking techniques such as Wok, Steamer, Dim Sum, BBQ, or Chopper
• Proven ability to work independently and collaboratively within a team environment
• Effective communication and interpersonal skills to coordinate with kitchen and service teams
• Comprehensive understanding and practical application of Hazard Analysis Critical Control Points (HACCP) principles
• Flexibility to work varied shifts including weekends, public holidays, and split shifts

We offer:

• 5-day work week
• Competitive salary package
• Bonus
• Annual cash flexible benefits
• Annual leave starting from 14 days
• Meal benefits
• Birthday vouchers to celebrate your special day
• Company welfare initiatives and team events

Only Singaporeans/ Singapore Permanent Residents may apply.

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