Assistant Head Chef / Senior Sous Chef

Job Title: Assistant Head Chef / Senior Sous Chef

Monthly Salary: UP to $4,000/month (Negotiable)

Working Address: Bedok

Working Hours: 6 days work week |10 hours per day with 1 hour break | 54 working hours per week.

Benefits:

• Staff Meals provided

• Dental Benefits

• Medical Benefit

• Annual Leave

Roles and Responsibilities:

• Oversee daily central kitchen operations and high-volume food production, ensuring food quality, consistency, safety and operational efficiency.

• Develop and standardise recipes, production processes and seasonal catering menus to meet outlet and client requirements.

• Collaborate with clients, sales teams and event coordinators to plan customised catering menus, including tastings and menu presentations.

• Lead culinary preparation and execution for catering events, overseeing food preparation, plating, buffet setups and live cooking stations.

• Plan manpower requirements, allocate duties and coordinate kitchen, service and logistics teams for smooth event execution.

• Oversee food preparation, packing, transportation and storage, ensuring compliance with food hygiene and temperature control standards.

• Monitor food and labour costs, manage resources and budgets, and prepare post-event performance reports.

• Lead, train and develop kitchen teams while implementing food safety, hygiene and sanitation standards, including HACCP and ISO 22000 requirements.

• Monitor kitchen performance, equipment maintenance and operational KPIs to drive continuous improvement.

Requirements & Qualifications

• Diploma or Degree in Culinary Arts or an equivalent qualification, with 3–5 years of relevant culinary experience, including large-scale kitchen or catering operations.

• Demonstrated experience in leading, training and supervising kitchen teams, including permanent and part-time staff.

• Strong knowledge of menu planning, recipe standardisation and food innovation to meet market trends, dietary requirements and client needs.

• Experience in kitchen operations management, cost control, inventory planning and budget management.

• Good understanding of food safety, hygiene and sanitation standards, including HACCP and ISO 22000, with experience maintaining compliance in high-volume food production environments.

Nextbeat Singapore Pte. Ltd.
EA License Number: 22C1267
EA Personnel No: R22110252