Sous Chef

Job Summary

Support the Head Chef in managing daily kitchen operations, leading the kitchen team, preparing Western cuisine dishes, and ensuring food quality and safety standards in a dynamic restaurant environment.

Responsibilities

• Oversee daily kitchen operations in collaboration with the Head Chef to ensure smooth workflow and service delivery
• Lead and guide the kitchen team during food preparation and service to maintain high performance and teamwork
• Prepare and cook dishes following the restaurant’s recipes and quality standards to ensure consistency in taste and presentation
• Maintain portion control and food presentation standards to meet customer expectations and cost targets
• Assist in menu development, including recipe costing and kitchen layout planning to optimize efficiency and profitability
• Manage inventory by monitoring stock levels, rotating ingredients, and placing timely orders to prevent shortages or spoilage
• Monitor and reduce food wastage through effective cost control measures and resource management
• Ensure strict compliance with food hygiene, safety, and sanitation regulations to maintain a safe kitchen environment
• Assume full responsibility for kitchen operations in the absence of the Head Chef to maintain service continuity

Preferred competencies and qualifications

• Previous experience as a Sous Chef or in a similar supervisory kitchen role
• Strong knowledge of Western cooking techniques and kitchen operations
• Good leadership, communication, and organisational skills
• Ability to work efficiently in a fast-paced environment
• Willingness to work shifts, weekends, and public holidays

Other Information

• Salary: $4,000–$5,000 per month
• Location: Singapore