Sous Chef

Assist the Head Chef in managing daily kitchen operations.

• Ensure all dishes meet standards of taste, presentation, and service time.

• Supervise kitchen staff, schedule shifts, and provide training or guidance as needed.

• Monitor ingredients, manage inventory, and support ordering processes.

• Maintain hygiene and food safety standards across the kitchen.

• Contribute to menu development by proposing new dishes and improving recipes or workflows.

• Act as Head Chef in their absence.

Competitive salary package (discussed during the interview)

Tips and service charge

Daily staff meals allowance

Supportive and friendly working environment

Opportunities for training and career growth

• Minimum 2–3 years of kitchen experience, preferably as Chef de Partie or equivalent.

• Solid knowledge of culinary fundamentals (Asian/Western depending on restaurant style).

• Strong team management skills and ability to coordinate with Front of House.

• Ability to work under pressure with efficiency and professionalism.

• Basic English communication is an advantage.

Qualities & Soft Skills

• Lead by example: Demonstrates discipline, responsibility, and professionalism.

• Calm under pressure: Maintains composure and makes clear decisions during peak hours.

• Effective communication: Provides clear, concise instructions across all staff levels.

• Team player: Fosters a supportive and collaborative work environment.

• Motivator: Encourages, recognizes, and empowers team members.

• Flexible mindset: Quickly adapts to challenges and changing circumstances.

Good teamwork and communication

Positive, energetic attitude