Chinese Sous Chef
Job Title: Chinese Sous Chef
Department: Galley / Culinary Operations
Reports To: Executive Chef
Employment Type: Full-Time | Shift-Based
Position Summary
The Chinese Sous Chef supports the Executive Chef in overseeing daily galley operations, ensuring efficient food production, consistent culinary standards, and compliance with food safety and sanitation requirements. This role is responsible for supervising kitchen operations, maintaining food quality, controlling inventory and costs, developing culinary team members, and ensuring smooth execution of meal services.
A key requirement for this position is extensive hands-on experience preparing authentic Singaporean and Malaysian Chinese comfort food that appeals to mature and repeat diners. The ideal candidate possesses strong expertise in traditional Zi Char cooking, Teochew-style cuisine, Chinese soups, congee, wok-fried dishes, steamed specialties, braised dishes, and economy rice concepts.
Key Responsibilities
Kitchen Operations & Leadership
• Supervise daily food production and kitchen operations to ensure efficient service delivery.
• Coordinate workflow across assigned kitchen sections and maintain operational standards.
• Support the Executive Chef in achieving departmental objectives and service excellence.
• Lead, motivate, and mentor culinary team members to maintain a productive working environment.
Food Quality & Consistency
• Ensure all dishes meet established standards for taste, quality, presentation, and portion control.
• Monitor food preparation processes and ensure adherence to approved recipes and specifications.
• Conduct regular quality checks to maintain consistency throughout all meal services.
Inventory & Cost Control
• Monitor stock levels and maintain proper inventory records.
• Minimize food waste through effective planning, storage, and utilization practices.
• Assist in managing food costs while maintaining product quality and guest satisfaction.
• Coordinate requisitions and receiving procedures for food supplies.
Training & Staff Development
• Train, coach, and support new culinary staff members.
• Provide ongoing guidance and performance feedback to kitchen personnel.
• Promote continuous learning and culinary excellence within the team.
Food Safety & Sanitation
• Ensure compliance with all food safety, sanitation, and hygiene regulations.
• Monitor proper food handling, storage, and temperature control procedures.
• Maintain cleanliness and organization throughout all food preparation areas.
Menu Execution & Development
• Assist in menu planning, recipe development, and seasonal menu enhancements.
• Ensure efficient execution of menu offerings during regular service and special events.
• Contribute ideas for new dishes while maintaining authenticity and operational feasibility.
Equipment & Facility Management
• Ensure all kitchen equipment is operated safely and maintained in good working condition.
• Report equipment issues promptly and coordinate necessary maintenance activities.
Communication & Collaboration
• Maintain effective communication with culinary team members and other onboard departments.
• Support special functions, inspections, and operational requirements as needed.
• Adapt efficiently to changing service demands and guest preferences.
Core Culinary Expertise
The successful candidate must demonstrate strong proficiency in:
• Singaporean and Malaysian Chinese comfort food.
• Zi Char-style cooking and local Chinese favorites.
• Traditional Chinese home-style cuisine.
• Steamed seafood, fish, poultry, vegetables, and specialty dishes.
• Braised meats, tofu, and slow-cooked Chinese specialties.
• Chinese soups, herbal broths, and double-boiled soups.
• Wok-fried and stir-fried dishes.
• Congee and porridge with traditional condiments and accompaniments.
• Teochew-style comfort food and regional specialties.
• Economy rice (mixed rice) concepts and daily selection planning.
• Chinese noodle and rice dishes.
• Health-conscious Chinese buffet offerings suitable for regular consumption.
Qualifications
• Extensive practical experience in Singaporean and Malaysian Chinese cuisine is mandatory.
• Strong leadership and team management capabilities.
• Thorough understanding of food safety, sanitation, and hygiene standards.
• Experience in inventory management and food cost control.
• Excellent communication and interpersonal skills.
• Ability to perform effectively in a fast-paced, multicultural environment.
• Previous experience as a Sous Chef within a reputable restaurant, hotel, resort, catering operation, or cruise ship.
Education & Experience
• Professional culinary qualification from a recognized culinary institution preferred.
• Food Safety Certificate Level 3 or equivalent.
• Minimum 2 years of proven experience as a Sous Chef.
• Knowledge of maritime hospitality standards and public health procedures is advantageous.
Mandatory Certifications
• Basic Safety Training (BST).
• Security Awareness Training.
• Valid Passport with sufficient validity.
• Seafarer's Identification & Record Book (SIRB).
• Relevant seafarer identification documentation as required by maritime regulations.
Medical Requirements
• Valid seafarer medical fitness certification.
• Approved maritime medical examination.
• Required vaccination and health documentation in accordance with applicable international maritime regulations.
Required Supporting Documents
• Completed employment application forms.
• Criminal background clearance certificate.
• Emergency contact and next-of-kin documentation.
• Any additional employment or maritime compliance documentation as required.
Kindly contact Ms Rachel at +6019-772 2619 for further details or send your resume to [rachel.gan@cityrecruit.com.my]
or
Kindly contact Mr Sashi +6012 585 5453 for further details or send your resume to [crcs-my-recruitment2@cityrecruit.com.my]
