Job description for Sous Chef (Chinese Cuisine) at Resorts World Sentosa
Job Summary
The Sous Chef (Central Kitchen – Chinese Cuisine) is responsible for overseeing large-scale food production, ensuring consistency, efficiency, and quality across all outlets. This role supports the Executive Chef in managing centralized kitchen operations, focusing on Chinese cuisine preparation, standardization, cost control, and compliance with food safety regulations.
Key Responsibilities
Production & Operations Management
Oversee daily central kitchen production to support multiple outlets.
Ensure consistency in recipes, taste, and portioning across all production batches.
Plan and manage production schedules to meet operational demand and delivery timelines.
Optimize workflow and manpower deployment for high-volume efficiency.
Chinese Cuisine Expertise
Supervise preparation of Chinese cuisine, ensuring authenticity, quality, and consistency.
Standardize recipes, cooking methods, and portioning across all outlets.
Support R&D initiatives for new dishes and product improvements.
Cost Control & Inventory Management
Monitor food cost, wastage, and yield for large-scale production.
Oversee procurement, inventory control, and stock rotation processes.
Ensure cost efficiency while maintaining product quality.
Compliance & Food Safety
Ensure strict adherence to HACCP, SFA regulations, and food safety standards.
Maintain cleanliness, hygiene, and audit readiness within the central kitchen.
Conduct regular inspections and enforce compliance procedures.
Team Leadership & Development
Lead and manage kitchen staff in a high-volume production environment.
Train and develop team members on standardized processes and Chinese cooking techniques.
Foster teamwork, discipline, and operational accountability.
Requirements
Certificate or Diploma in Culinary Arts or equivalent.
Minimum 5–7 years of experience in Chinese cuisine, preferably in central kitchen or high-volume production environments.
Experience in high-volume 5-star hotels, multi-outlet resorts, or Michelin/Black Pearl restaurants is an advantage, with exposure to high-end dining, attention to detail, and quality execution.
Strong knowledge of Chinese cooking techniques, ingredients, and large-scale food preparation.
Experience in production planning and kitchen workflow optimization.
Strong knowledge of HACCP and food safety standards.
