Sous Chef

About the role

Royal Albatross is looking for a strong, hands-on Sous Chef to join our culinary team in Singapore. You will work closely with the Head Chef, leading daily prep and service across the restaurant, our cruises and our events.

This is a genuine second-in-command role: leading prep and service, managing the team, holding standards, and taking charge of the kitchen when required. Our operation goes well beyond a traditional restaurant kitchen. It covers luxury tall ship dining, Albatross Island Restaurant, private charters, corporate events and special experiences.

What you will need

• Sous Chef experience, or strong Junior Sous experience and the readiness to step up.
• Strong leadership and kitchen organisation.
• High standards of food quality and consistency.
• A good understanding of food safety and hygiene.
• Awareness of stock, wastage and food cost.
• The ability to run high-volume, event-driven service.
• A calm, solutions-focused approach under pressure, and a willingness to stay hands-on and cook alongside the team.

Nice to have

Hotel, banqueting, events, fine-dining or high-volume experience.

What matters most

Ownership. If you want a Sous Chef position that is very different from the usual four walls of a restaurant kitchen, we would like to hear from you.