Sous Chef

We are partnering with a well-established hospitality group in Singapore to hire an experienced Sous Chef to support the culinary team in delivering consistently high-quality food and service.

As Sous Chef, you will work closely with the Executive Chef / Head Chef to oversee daily kitchen operations, maintain food quality and safety standards, and lead the kitchen team during service.

Key Responsibilities:

• Support the Head Chef in managing daily kitchen operations and food preparation
• Lead, supervise and motivate the kitchen team to ensure smooth service
• Maintain consistent food quality, presentation and portion control
• Assist with menu planning, recipe development and new dish creation
• Monitor food costs, inventory, ordering and minimise wastage
• Ensure compliance with food hygiene, safety and sanitation standards
• Manage kitchen operations during service and ensure timely preparation and execution
• Train and develop junior kitchen team members
• Assist with maintaining kitchen equipment, cleanliness and overall organisation
• Step in to lead the kitchen in the absence of the Head Chef

We are looking for a hands-on culinary professional who is confident leading a team in a fast-paced kitchen environment.

Requirements:

• Diploma / Certificate in Culinary Arts or equivalent qualification
• Minimum 3 years of relevant culinary experience, with experience at Sous Chef or Senior Chef level
• Strong knowledge of food preparation, cooking techniques and kitchen operations
• Experience managing and developing kitchen teams
• Good understanding of food cost control, inventory management and food hygiene standards
• Strong organisational and communication skills
• Ability to work effectively under pressure while maintaining high standards
• Passionate about food, quality and delivering an excellent dining experience