Sous Chef

Responsibilities: Assist Head Chef in the daily operation of the kitchen. Prepare and cook Chinese noodles according to established recipes and standards. Handle food preparation (cutting, portioning, organizing ingredients). Ensure the quality, quantity and presentation of food served. Maintain cleanliness and hygiene of the kitchen, equipment, utensils and food preparation areas in accordance with food safety standards. Ensure compliance with food safety, workplace safety and hygiene regulations. Receiving, checking and storing food supplies. Undertake any other duties as assigned by Head Chef. Requirement: Prior experience working in a kitchen/hawker/restaurant environment. Possess a valid Basic Food Hygiene Certificate (WSQ Food Safety Course Level 1) or be willing to obtain it upon employment. Physically well and able to stand for extended periods. Able to work on rotating shifts, weekends and public holidays based on operational requirements. Ability to communicate in spoken Chinese would be an advantage, as the role may involve serving Chinese-speaking customers and coordinating with Chinese-speaking kitchen staff.