Senior Sous Chef (Chopper)- Chinese cuisine restaurant, Singapore

About the Restaurant A new and upcoming 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.
This position will report to the Executive Chef/ Head Chef (Outlet).
The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.
Job Responsibilities: • Collaborate with the Executive Chef/ Head Chef (Outlet) to create and test new menu items; experiment with recipes and techniques to enhance the menu • Monitor the preparation and presentation of dishes to uphold high standards; conduct regular checks for consistency and quality • Manage and minimize food expenses without compromising quality; implement cost-control measures and ensure accurate reporting • Estimate food consumption and requisite or purchase food ingredients accordingly • Oversee inventory and maintain stock levels to minimize waste • Establish and maintain excellent standards of food quality and production, ensuring consistency in all dishes • Enforce kitchen rules and ensure adherence to standards and procedures • Maintain the highest standards of kitchen and food hygiene at all times • Ensure timely and efficient delivery of dishes; coordinate with front-of-house staff for seamless service • Guide and train junior chef in the team; identify and address ongoing training needs • Conduct interviews, appraisals, and coaching sessions
Job Requirements: • Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations • Minimum 8 years of relevant experience preferably in Modern Chinese cuisine with experience in managing a team • Possess comprehensive knowledge of your specialty such as Wok, Dim Sum, BBQ or Chopper and general culinary functions • Prior experience working in a preopening team would be advantageous • Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and Company's financial goals • Ability to show creativity and innovation in menu design, preparation, and presentation • Demonstrate multitasking abilities and excellent time management skills • Exhibit strong leadership qualities to effectively lead and motivate the team • 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