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Open nowPosted 16 days ago

Sous Chef

MyCareersFuture94,028 open roles

Pay
SGD 8,000 – SGD 10,000 a month
Where
West, Singapore
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Your applicationOpen nowSous ChefMyCareersFuture · West, Singapore

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

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

  4. CV RocketApplied on MyCareersFuture's own form.

The reply lands in your private mailbox

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The clock on this job

Early applications get read.

7.7% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 1.6%1 day
  2. 3.3%3 days
  3. 7.7%7 days
  4. 14.0%14 days
  5. 33.7%30 days
This job: posted 16 days ago

The posting

Key Responsibilities

  • Restaurant Operations: Supervise daily service, ensuring smooth coordination between kitchen and front-of-house teams.
  • Catering Management: Plan and execute menus for corporate functions, weddings, and private events, adapting recipes for large-scale production.
  • Menu Innovation: Collaborate with the Head Chef to design seasonal menus and event-specific offerings that balance creativity with cost efficiency.
  • Team Leadership: Train, mentor, and supervise junior staff, fostering a culture of discipline, teamwork, and continuous improvement.
  • Quality Assurance: Conduct tastings and inspections to maintain consistency in flavor, portioning, and presentation across restaurant and catering services.
  • Inventory & Logistics: Oversee stock management, supplier coordination, and event logistics to minimize wastage and ensure timely delivery.
  • Operational Continuity: Step in to lead the kitchen during the Head Chef’s absence, ensuring uninterrupted service and standards.
  • Event Coordination: Work closely with event planners and service staff to align kitchen output with client expectations and event schedules.
  • Cost Control: Monitor food costs, portion sizes, and supplier contracts to maintain profitability without compromising quality.
  • Health & Safety Compliance: Ensure strict adherence to HACCP standards, workplace safety, and hygiene protocols.
  • Client-Centric Adaptability: Adjust menus and preparation methods to accommodate dietary restrictions, cultural preferences, and last-minute changes.
  • Performance Monitoring: Evaluate staff performance, provide constructive feedback, and recommend training or development opportunities.
  • Supplier Relations: Build strong relationships with vendors to secure reliable supply chains and negotiate favorable terms.
  • Sustainability Practices: Implement eco-friendly kitchen practices, such as reducing food waste and sourcing responsibly.
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    The review screen in CV Rocket: how each CV was read, round by round.

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  4. Every reply, sorted

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  5. Reply with AI

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Why it works

3×

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  • Who got the interview, and who heard nothing

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The numbers game

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