2nd Wok Chef

Job Summary

We are looking for an experienced 2nd Wok / Sous Chef specialising in Chinese cuisine to support the kitchen operations of premium airport lounge and Chinese dining concepts. The role will work closely with the Head Chef/Chef-in-Charge to ensure consistent food quality, efficient kitchen operations and adherence to food safety and hygiene standards.

The successful candidate should have strong hands-on expertise in Chinese cooking techniques, particularly in Cantonese and/or contemporary Chinese cuisine, with the ability to manage kitchen operations in a high-volume, premium F&B environment.

Key Responsibilities

• Assist the Head Chef in managing the daily kitchen operations for Chinese cuisine outlets and lounge dining services.
• Prepare and oversee the preparation of Chinese dishes to ensure consistent taste, presentation, portion control and quality.
• Demonstrate strong hands-on skills in Chinese cooking techniques, including wok cooking, stir-frying, steaming, braising, roasting and sauce preparation.
• Support menu preparation and execution for à la carte, buffet, lounge and banquet-style service where required.
• Supervise and guide Commis Chefs, Demi Chefs and other kitchen team members during daily operations.
• Ensure food preparation is completed according to production schedules and service requirements.
• Monitor food quality, freshness and presentation before dishes are served.
• Assist with menu development, recipe standardisation and food presentation, particularly for Chinese dishes.
• Monitor food usage, portioning and wastage to support effective food cost control.
• Assist with inventory management, including checking deliveries, monitoring stock levels and ensuring proper storage of ingredients.
• Ensure all kitchen activities comply with HACCP, food safety, hygiene and occupational safety requirements.
• Maintain cleanliness and organisation of kitchen areas, equipment and workstations.
• Coordinate with the service/front-of-house team to ensure smooth and timely food service.
• Support kitchen operations during peak periods, high-volume service and special events.
• Assist the Head Chef in identifying operational issues and implementing improvements to kitchen efficiency and productivity.
• Perform other culinary and kitchen management duties as assigned.

Requirements

• Minimum 5–8 years of professional kitchen experience, with significant experience in Chinese cuisine.
• Previous experience as a Sous Chef, Junior Sous Chef, Chef de Cuisine or equivalent supervisory position.
• Strong expertise in Chinese culinary techniques, preferably with Cantonese cuisine experience.
• Experience in a hotel, premium restaurant, airport lounge, banquet operation or high-volume F&B environment is highly advantageous.
• Strong knowledge of Chinese ingredients, cooking methods, sauces, seasonings and food preparation techniques.
• Able to independently execute and supervise the preparation of a broad range of Chinese dishes.
• Demonstrated ability to lead, train and supervise kitchen staff.
• Good understanding of food cost, portion control, inventory management and minimising kitchen wastage.
• Knowledge of food safety, hygiene and HACCP requirements.
• Able to work effectively under pressure in a fast-paced kitchen environment.
• Strong teamwork, communication and coordination skills.
• Willing to work on a shift basis, including weekends and public holidays, in accordance with operational requirements.
• Able to work at KLIA, Sepang