Executive Sous Chef/Sous Chef

About the role

Executive Sous Chef/ Sous Chef role involving managing and overseeing overall kitchen operations, leading and supervising kitchen teams across outlets, and ensuring food is prepared according to approved recipes, quality standards, portion sizes, and presentation guidelines.

Key responsibilities

• Managing and overseeing the overall kitchen operations.
• Lead and supervise kitchen teams across outlets.
• Ensure all food is prepared according to approved recipes, quality standards, portion sizes, and presentation guidelines.
• Maintain consistent food quality and taste across all outlets.
• Plan and coordinate daily food production, preparation, and kitchen workflow.
• Monitor kitchen manpower, duty allocation, productivity, and staff performance.
• Train, coach, and develop chefs, cooks, trainees, and kitchen assistants.
• Assist with menu development, recipe creation, food testing, and new product launches.
• Establish and maintain standard recipes, preparation procedures, and cooking methods.
• Monitor food costs, portion control, wastage, and kitchen expenses.

About you

• Minimum 5–8 years of professional kitchen experience, with relevant experience as Sous Chef, Executive Sous Chef, or similar senior position.
• Experience in buffet, casual dining, central kitchen, multiple cuisine or multi-outlet operations is an advantage.
• Strong leadership, communication, and team-management skills.
• Good knowledge of food costing, inventory control, and kitchen operations.
• Strong understanding of food safety and hygiene requirements in Singapore.
• Able to manage a fast-paced kitchen environment and handle operational pressure.
• Relevant food safety certification is preferred.
• Willing to work shifts, weekends, and public holidays when required.