Sous Chef

Job Summary

The Sous Chef managing daily kitchen operations and ensuring consistent food quality, hygiene and service standards. The role involves kitchen team supervision, food preparation, menu development, R&D, SOP improvement and maintaining smooth kitchen operations. The ideal candidate should have relevant restaurant experience, preferably with Nanyang, Asian or Chinese cuisine experience, and be a responsible, hands-on team leader.

About the role

Key Responsibilities:

• Overseeing daily kitchen operations.
• Ensure all food is prepared according to recipes, standards and presentation requirements.
• Maintain consistent food quality, taste and portion control.
• Lead, supervise and coordinate kitchen team members during daily operations.
• Ensure proper food preparation, storage, hygiene and kitchen cleanliness.
• Monitor kitchen inventory, ingredients and minimize food wastage.
• Assist with menu planning, development and new dish creation.
• Participate in R&D and testing of new recipes and products.
• Review and improve kitchen SOPs and work processes.
• Ensure compliance with food safety, hygiene and workplace safety standards.
• Monitor kitchen equipment and report any maintenance issues.
• Train and guide junior kitchen staff when required.
• Assist in controlling food costs and maintaining efficient kitchen operations.
• Handle kitchen issues and ensure smooth operations during busy periods.
• Work closely with the management team to maintain overall food and service standards.
• Perform other kitchen-related duties as assigned.

Requirements

• Relevant experience as a Sous Chef / Chef / Senior Chef in a restaurant or commercial kitchen.
• Experience in Nanyang / Asian cuisine preferred.
• Candidates with Chinese cuisine experience will have an added advantage.
• Strong knowledge of food preparation, kitchen operations and food safety.
• Good leadership and communication skills.
• Responsible, disciplined and able to work under pressure.
• Hands-on approach with a strong sense of teamwork.
• Able to work 6 days per week and 11 hours per day with 1 hour break-time