Sous Chef

Position: Sous Chef
Salary Package: SGD3,500 - SGD3,800
Working Location: Changi, SG
Company Background: Chinese Restaurant
Working Days & Hours: 6 days/week (shift work)

Job Descriptions:
Oversee and manage daily kitchen operations, including preparation, cooking and food presentation.
Ensure all dishes are prepared consistently according to recipes, quality standards and portion specifications
Lead, supervise and coordinate kitchen staff during daily operations and service periods.
Plan and organise food preparation, mise en place and kitchen workflow.
Monitor food quality, freshness, taste and presentation before service.
Maintain high standards of food hygiene, cleanliness and workplace safety.
Monitor inventory levels and coordinate with management on ordering and replenishment of ingredients.
Control food costs, portion sizes, wastage and overall kitchen expenses.
Ensure proper storage, handling and labelling of food and ingredients.
Train, guide and develop kitchen team members to maintain operational standards.
Menu planning, recipe development and improvements where required.
Ensure the kitchen is adequately prepared for daily operations and peak service periods.
Monitor kitchen equipment and report any maintenance or operational issues.
Handle kitchen-related operational issues and provide effective solutions.
Work closely with the restaurant/service team to ensure smooth coordination between kitchen and front-of-house operations.
Ensure compliance with company policies, food safety requirements and kitchen procedures.

Requirements
Minimum 5-7 years of relevant kitchen experience in a restaurant, F&B environment.
With experience as a Sous Chef, Junior Sous Chef, Chef de Partie or Head Chef, preferably in Chinese cuisine.
Experience in supervising and managing kitchen staff.
Willing to work shifts, weekends and public holidays when required

Pay: $3,500.00 - $3,800.00 per month

Work Location: In person