Little Singapore
LS Loong Kee Pty Ltd trading as Little Singapore is a well-established and busy Asian fusion restaurant located in Westfield Chermside. We specialise in authentic Chinese, Malay, Thai cuisine, and South Asia cuisine offering a diverse menu ranging from traditional wok-fried dishes and curries to signature seafood, noodle and rice specialties.
Due to continued business growth, we are seeking an experienced and motivated Sous Chef to join our kitchen leadership team.
About the Role
Reporting directly to the Executive Chef, the Sous Chef will assist in the management of daily kitchen operations and lead kitchen staff to ensure the consistent preparation and presentation of high-quality dishes. The successful candidate will play a key role in menu development, food quality control, inventory management, staff supervision and maintaining food safety standards within a high-volume commercial kitchen.
Key Duties and Responsibilities
- Assist the Executive Chef with planning menus, developing seasonal dishes and refining existing menu offerings. Estimate food requirements and assist in controlling food and labour costs to support efficient kitchen operations. Prepare, cook and present a variety of Chinese, Malay and Thai dishes in accordance with established recipes and presentation standards. Monitor the quality of dishes at all stages of preparation, cooking and presentation to ensure consistency and customer satisfaction. Coordinate food preparation activities and oversee service operations during busy trading periods. Discuss food preparation requirements, operational matters and customer feedback with management and kitchen staff. Supervise, coordinate and support Chefs de Partie, and Kitchen Hands to ensure smooth kitchen operations. Demonstrate cooking techniques and provide training, mentoring and guidance to junior kitchen staff. Assist with ordering food supplies, monitoring inventory levels and maintaining stock control procedures. Receive and inspect food deliveries to ensure product quality and compliance with purchasing requirements. Implement stock rotation systems and oversee the proper storage, freezing and preservation of food products. Monitor portion control and minimise food wastage through effective kitchen management practices. Ensure compliance with food safety regulations, workplace health and safety requirements, sanitation standards and hygiene procedures. Maintain cleanliness and organisation of kitchen facilities, equipment and food preparation areas. Assist in managing kitchen operations in the absence of the Executive Chef.
Skills and Experience
To be considered for this role, applicants must possess:
- Certificate III or Certificate IV in Commercial Cookery, or equivalent qualification. At least 2 years of relevant experience as chef, including 1 year of experience as a Sous Chef within a commercial kitchen environment Strong knowledge of Asian cuisine, particularly Chinese, Malay and Thai cooking techniques. Experience working in a high-volume restaurant environment. Sound knowledge of food safety, hygiene and kitchen management procedures. Strong leadership, communication and organisational skills. Ability to work effectively under pressure and lead a kitchen team during busy service periods.
What We Offer
- Full-time permanent position. Salary between $80,000 and $90,000 plus superannuation. Opportunity to work with an experienced culinary team in a well-established restaurant. Supportive and professional work environment.
How to Apply
Applicants should submit their resume outlining their qualifications, skills and relevant experience for consideration.
Pay: $80,000.00 – $90,000.00 per year
Benefits:
Work Location: In person
