Sous Chef

About the Concept

We’re a lifestyle-focused café-bar in Singapore. By day, we serve specialty coffee and reimagined local comfort food; by night, we become a vibrant spot for curated cocktails and casual bites.

We believe in good food, quality ingredients, thoughtful service and creating a welcoming space for our community. We’re looking for passionate individuals who take pride in their work and want to grow with the team.

Role Overview

As a Sous Chef, you’ll play a key leadership role in our kitchen, working closely with the Executive Chef and kitchen team to ensure smooth operations and consistent food quality across every service.

You’ll be hands-on with preparation and service while leading and developing the kitchen team. You’ll also support menu development, inventory management and food cost control, helping to maintain both the quality of our food and the efficiency of our kitchen operations.

This role is suited to an experienced kitchen professional who leads by example, stays calm under pressure and takes pride in building a strong and capable team.

Key Responsibilities

Kitchen Operations

• Oversee daily kitchen operations, including preparation, service and closing procedures
• Coordinate kitchen activities to ensure smooth and efficient service across all dayparts
• Ensure dishes are prepared and served consistently according to recipes and standards
• Be hands-on during preparation and service, stepping in where needed to support the team
• Maintain a clean, organised and efficient kitchen environment

Team Leadership & Development

• Lead, mentor and support the kitchen team, including Cooks, Demi Chefs and Commis
• Set clear expectations for food quality, preparation and kitchen standards
• Train and guide team members on recipes, cooking techniques, food handling and kitchen procedures
• Build a positive and respectful working environment within the kitchen
• Support staff scheduling, task allocation and daily kitchen planning where required

Food Quality & Menu Development

• Maintain consistent food quality, taste, portioning and presentation across every service
• Work closely with the Executive Chef and management on menu development and seasonal specials
• Assist with recipe testing, R&D and the implementation of new dishes
• Ensure recipes, preparation methods and portion standards are consistently followed
• Identify opportunities to improve kitchen processes, food quality and efficiency

Inventory & Cost Control

• Assist with inventory management, including ordering, receiving and proper storage of ingredients
• Monitor ingredient usage, portion control and food wastage
• Support food cost management and work towards agreed cost targets
• Maintain proper stock rotation and ensure ingredients are fresh and of good quality
• Coordinate with suppliers when required to ensure smooth kitchen operations

Food Safety & Hygiene

• Ensure the kitchen consistently meets food hygiene, health and safety requirements
• Maintain high standards of cleanliness and sanitation across all kitchen areas
• Ensure proper food handling, storage and temperature control procedures are followed
• Lead by example in maintaining good hygiene and housekeeping standards

Job Requirements

• 4–6 years of professional kitchen experience, with at least 2 years in a Sous Chef, Senior Chef or similar leadership role
• Experience in a restaurant, café, all-day dining or similar F&B environment
• Strong cooking skills and a good understanding of food preparation and kitchen operations
• Good understanding of food cost, portion control, inventory and kitchen efficiency
• Proven ability to lead, train and motivate a kitchen team
• Able to manage busy service periods while maintaining quality and consistency
• Organised, responsible and attentive to detail
• Calm under pressure with a hands-on and positive approach
• Food Hygiene Certification / WSQ Basic Food Hygiene Course required
• Able to work shifts, weekends and public holidays as required

What We Offer

• Competitive salary based on experience
• Staff meals
• Uniform provided
• Employee discounts
• Opportunities to develop your culinary and leadership skills
• Supportive and collaborative team environment
• Opportunities to grow with an expanding brand

Requirements

• At least 3-5 years of professional kitchen experience, including 2+ years in a leadership or Sous Chef role
• Strong foundation in comfort food and modern plating techniques
• Proven ability to manage team dynamics and fast-paced service periods
• Creative, organized, and calm under pressure
• Solid understanding of kitchen operations, cost control, and planning
• Food Hygiene Certification required
• Able to work flexible shifts, including weekends and public holidays

*Only shortlisted candidates will be contacted.