Sous Chef (Western | Hands-on | Central Singapore)

Responsibilities

• Lead and support day-to-day kitchen operations to ensure smooth preparation and service.
• Supervise kitchen team members and maintain consistent standards across food preparation and production.
• Ensure dishes are prepared, plated and presented to a consistently high standard.
• Maintain strong food safety, hygiene, sanitation and kitchen cleanliness standards.
• Monitor food costs, wastage and inventory to support efficient kitchen operations.
• Manage par levels, market lists, stock requirements and the quality of incoming perishable items.
• Contribute to menu planning, recipe development, food presentation and pricing discussions.
• Work closely with restaurant management while coaching and developing kitchen team members through on-the-job training.

Requirements

• Around 2 to 3 years of relevant experience in a Sous Chef, Junior Sous Chef or comparable kitchen leadership position, with solid Western cuisine experience.
• Hands-on experience supervising kitchen staff and maintaining food quality and service standards in a restaurant environment.
• Good understanding of menu development, recipe preparation and modern food presentation.
• Sound knowledge of food costing and inventory control, with flexibility to work an alternating 5-day and 6-day roster.