Sauce Chef

Job Summary
The Sauce Chef is responsible for preparing authentic Chinese signature sauces, flavour bases, dipping sauces, braising broths and proprietary seasonings while maintaining high standards of food quality, consistency, hygiene, and kitchen efficiency. The chef will work closely with other cuisine chefs to coordinate daily kitchen operations, preserve consistent house-made sauce flavours, and deliver a high-quality Chinese dining experience. The house sauce system features distinctive spicy, aromatic, savoury, braised and layered tastes, with proprietary marinades, chili sauces, dipping blends, and seasoning bases matching barbecue, grilled fish, sour soup and other signature dishes.

Key Responsibilities
1. Prepare and cook authentic Chinese signature sauces, seasoning bases, dipping sauces, braising broths and flavour concentrates strictly in accordance with company recipes and food quality standards.
2. Perform ingredient preparation, spice weighing, sauce stir-frying, broth simmering, seasoning blending, portioning, bottling and final preparation efficiently.
3. Apply traditional Chinese sauce-making techniques, including base stock reduction, spice blending, sauce frying, braising broth preparation, flavour balancing, and precise heat and cooking time control.
4. Use authentic culinary ingredients, house-made spice blends, chili products, Sichuan peppercorns, dried spices, specialty sauces and signature seasonings to maintain consistent authentic flavours.
5. Monitor food quality, taste consistency, recipe ratio accuracy, portion control, and flavour standards for all sauces, dipping blends and prepared seasoning bases.
6. Maintain proper food storage, inventory rotation (FIFO), and minimize food wastage for sauce ingredients, prepared sauces, spices and seasoning items.
7. Inspect raw materials, spices, semi-finished sauces and prepared seasonings to ensure freshness, acceptable quality, and compliance with food safety requirements.
8. Coordinate daily kitchen operations with station chefs and kitchen staff to ensure sauces and seasonings are supplied in time for timely dish preparation and service.
9. Maintain cleanliness, sanitation, and organization of the sauce preparation station, cooking equipment, utensils and surrounding work areas.
10. Assist in training junior kitchen staff on sauce preparation techniques, food safety practices, and standard kitchen operational procedures.

Job Requirements
1. Diploma, Certificate, or equivalent qualification in Culinary Arts, Hospitality, or a related field is preferred.
2. Minimum 5 years of relevant experience preparing Chinese sauces, flavour bases, dipping blends and seasoning concentrates in restaurant kitchens.
3. Strong knowledge of traditional Chinese sauce-making techniques, house recipes, and regional flavour profiles, especially spicy, aromatic, braised and layered savoury tastes.
4. Proficient in preparing signature sauces and seasoning bases using house-made spice blends, chili products, Sichuan peppercorns, dried spices, and proprietary sauce seasonings.
5. Familiar with menu planning, food costing, inventory control, and sauce station operations.
6. Good knowledge of food hygiene, HACCP principles, and food safety regulations for sauce boiling and open-flame cooking.
7. Ability to work efficiently in a fast-paced kitchen environment under pressure.
8. Good teamwork, communication, and time management skills to align with other kitchen stations and service pace.
9. Proficient in Mandarin to communicate effectively with Chinese-speaking customers and kitchen staff, with basic English communication skills to assist foreign customers when required.
10. Physically fit and willing to work flexible hours, including weekends and public holidays.