SOUS CHEF - ZICHAR / LIVE SEAFOOD

Key Responsibilities

Kitchen operations and food quality

• Assist the Head Chef in the daily running of the kitchen
• Cook and prepare Zi Char and Live Seafood dishes to company standards
• Ensure consistent taste, quality, portioning and presentation of every dish
• Lead the kitchen team and keep workflow smooth during peak hours
• Work with service staff to ensure fast, accurate food delivery and customer satisfaction
• Ensure proper handling, storage and care of live seafood and fresh ingredients

Cost control and inventory

• Monitor and control COG / COGS (cost of goods sold) and food cost percentage
• Manage stock levels, ordering, receiving and supplier deliveries
• Track wastage, find causes and take action to reduce it
• Support menu planning, recipe costing, pricing and new dish development

Manpower, recruitment and training

• Plan kitchen manpower and prepare duty rosters based on business needs
• Take part in recruiting kitchen staff, including interviews and onboarding
• Train and coach kitchen staff on cooking standards, hygiene and safety
• Monitor staff performance, attendance and discipline, and give regular feedback
• Approve and manage staff leave in the company system, making sure the kitchen stays covered

Hygiene, safety and compliance

• Maintain cleanliness, hygiene and food safety standards at all times
• Make sure the kitchen meets NEA / SFA requirements and company SOPs
• Enforce workplace safety, including fire, knife, gas and wet-floor safety

Reports and systems

• Use the company IT system to apply for your own leave, and to approve and track team leave and attendance
• Prepare simple daily and weekly reports (stock, wastage, manpower) using Excel or similar tools
• Communicate with management, suppliers and team members by email and messaging apps

Requirements

Must have

• Minimum 5 years of relevant experience in Zi Char and/or Live Seafood cuisine, including at least 1–2 years as a supervisor, senior chef or sous chef
• Strong cooking skills, with good knowledge of Chinese cuisine and wok operations
• Working knowledge of COG / COGS, food costing, stock control and wastage management
• Experience in manpower planning, rostering, recruitment and staff training
• Basic English: able to read and write simple emails, messages, orders and instructions, and to speak with colleagues and suppliers
• Basic computer skills: comfortable with email, mobile apps, Excel (simple tables) and online HR systems for leave application, approval and attendance
• Comfortable working in a fast-paced food court environment
• Able to work 6 days a week, including weekends and Public Holidays (rest day is on a weekday)
• Good teamwork, communication and leadership skills
• Good employment and performance track record
• Physically fit and able to work in a hot kitchen
• Valid Food Safety / Food Hygiene certificate

Good to have

• Food Hygiene Officer qualification or WSQ food safety or supervisory training
• Experience in a food court, coffee shop or multi-stall setting
• Experience using POS or inventory systems

Working Arrangement

• 6-day work week with 1 rest day per week, scheduled on a weekday
• Required to work weekends and Public Holidays on a rotational basis
• Working hours may vary according to operational needs
• Location: Golden Cafe Food Court, Katong Shopping Centre

Remuneration

Salary will be commensurate with your experience, qualifications andoverall suitability for the role.