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Open nowPosted today

Sous Chef

BETWEEN BUNS PTE. LTD.

Pay
SGD 3,700 – SGD 4,200 a month
Where
Central, Singapore
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Your applicationOpen nowSous ChefBETWEEN BUNS PTE. LTD. · Central, Singapore

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  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on BETWEEN BUNS PTE. LTD.'s own form.

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The clock on this job

Early applications get read.

13.9% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.2%1 day
  2. 4.7%3 days
  3. 13.9%7 days
  4. 22.4%14 days
  5. 38.1%30 days
  6. 59.0%60 days
This job: posted today

The posting

Come Cook With Us at Between Buns Deli

Between Buns Deli is our take on the deli, done properly: generously filled sandwiches, honest sides, and food people genuinely look forward to. Born out of the team behind Marcy’s and PleasureCraft Group, BBD has built a loyal following in the CBD on one simple belief: approachable food, executed with real care and consistency.

We’re now expanding into evening service, and we’re looking for a Sous Chef to help lead the kitchen through this next chapter.

Who We Are

Between Buns Deli is part of PleasureCraft Group, the team behind Marcy’s, Parliament Bar and Maggie’s. We build places people return to not for the hype, but because the food is consistently good and the experience feels right.

At BBD, everything is made with intention. Simple food done well is never actually simple, and we take pride in that.

What You’ll Be Doing

As Sous Chef, you’re the Head Chef’s right hand and the person who keeps the kitchen sharp, steady and on standard, day in and day out.

  • Lead the kitchen alongside the Head Chef across lunch and evening service, and take full charge whenever they’re off
  • Drive consistency on every plate: portioning, presentation and execution, done the same way every time
  • Help build and launch the evening programme, from menu development and recipe testing to prep systems and service flow
  • Manage ordering, inventory, supplier relationships and stock rotation, with a sharp eye on food cost, wastage and margins
  • Write and maintain recipes, specs and prep lists so the whole team can cook to standard
  • Train, coach and motivate the kitchen team, and build a culture that’s positive, accountable and fun to work in
  • Help plan rosters and manage manpower across both service periods
  • Own food safety and hygiene standards, keeping the kitchen audit-ready at all times
  • Bring ideas, solve problems, and help shape what BBD becomes as it grows

What You’ll Get

✔ Competitive salary based on experience ✔ Daily staff meals ✔ Employee dining discounts across PCG venues ✔ Medical claim benefits ✔ A structured kitchen with clear systems and focused menus ✔ A real hand in building BBD’s evening service from the ground up ✔ A supportive, energetic team that genuinely enjoys what they do ✔ A clear path to Head Chef as Between Buns expands across hours, menus and opportunities ✔ Exposure to a growing concept within a group that invests in its people

Who We’re Looking For

  • At least 2–3 years as a Sous Chef or Junior Sous, or a strong Chef de Partie ready to step up
  • A hands-on leader who leads from the line, not just the clipboard
  • Organised and systems-minded, comfortable with ordering, costing, inventory and rostering
  • Calm under pressure, keeping standards and morale high through the lunch rush and the evening push
  • A clear communicator who trains well and holds the team to standard with fairness
  • WSQ Food Safety Course Level 1 certified (Level 2 / Food Hygiene Officer a strong plus)
  • Someone who understands that simple food done well is never simple

Posting text belongs to the employer. Removal requests: contact us.

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