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