Sous Chef – Dim Sum (Fine Dining Chinese)

About the role

Join a high‑end Chinese restaurant led by an award‑winning chef and help reinvent classic dim sum and other specialty dishes. As the Sous Chef you will support the Executive Chef in menu planning, inventory control and maintaining the highest standards of food quality and safety.

Key responsibilities

• Collaborate on menu development to align with the culinary vision and operational needs.
• Manage inventory, supplies and portion control to ensure cost efficiency and consistency.
• Implement organized storage practices to minimise waste and maximise ingredient utilisation.
• Monitor food quality and production standards to deliver a consistent fine‑dining experience.
• Enforce HACCP, food hygiene and kitchen safety regulations at all times.
• Operate kitchen equipment safely and coach team members on proper usage.
• Perform additional duties as assigned by the Reporting Manager.

Required profile

• Strong hands‑on expertise in specialty cooking techniques such as wok, steamer, dim sum, BBQ or chopper.
• Proven ability to work both independently and collaboratively within a fast‑paced kitchen.
• Effective communication skills to coordinate with kitchen and service teams.
• Comprehensive understanding of HACCP principles.
• Flexibility to work varied shifts, including weekends, public holidays and split shifts.

Required skills

• Wok cooking
• Steamer cooking
• Dim sum preparation
• BBQ cooking
• Chopper technique
• HACCP implementation

What we offer

• 5‑day work week with competitive salary and bonus structure.
• Annual cash flexible benefits and meal allowances.
• 14 days of annual leave (increasing with tenure) plus birthday vouchers.
• Company welfare initiatives and regular team events.