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Open nowPosted 9 days ago

Sous Chef

MyCareersFuture94,028 open roles

Pay
SGD 4,000 – SGD 6,000 a month
Where
Central, Singapore
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Your applicationOpen nowSous ChefMyCareersFuture · Central, Singapore

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This job: posted 9 days ago

The posting

Location: Suntec, Singapore

Position Type: Full-Time / Permanent

Job Summary

We are looking for a disciplined and detail-oriented Sous Chef to serve as the second-in-command in our kitchen. You will be the vital link between the Head Chef’s vision and the line team’s execution. The ideal candidate is a hands-on leader who can master the wok during peak service, maintain rigorous food safety standards, and step in to manage the kitchen seamlessly in the Head Chef’s absence.

Key Responsibilities

  • Service Leadership: Lead the line during busy lunch and dinner shifts, ensuring every dish meets our standards and presentation.
  • Kitchen Supervision: Supervise the Junior Sous Chefs, Station Chefs, and Commis, ensuring tasks are completed efficiently and prepped correctly for service.
  • Inventory & Quality Control: Perform daily checks on ingredient freshness and stock levels. Manage the "First-In, First-Out" (FIFO) system to minimize wastage.
  • Training: Assist the Head Chef in training new staff on specific Chinese culinary techniques, knife skills, and the restaurant’s unique recipes.
  • Compliance: Ensure the kitchen strictly adheres to SFA (Singapore Food Agency) hygiene standards and Workplace Safety and Health (WSH) protocols.

Ad Hoc Tasks & Operational Support

As a key member of the management team in a dynamic dining and entertainment venue, the Sous Chef will handle various flexible duties:

  • Administrative Assistance: Help the Head Chef with daily manpower scheduling, food cost reporting, and digitizing recipe cards for the kitchen database.
  • Inter-departmental Coordination: Work with the Maintenance & Operations Manager to report and oversee the repair of kitchen machinery or cooling systems.
  • Menu Testing: Participate in R&D sessions for new seasonal dishes, providing technical feedback on preparation times and ingredient sourcing.
  • Event Support: Coordinate kitchen logistics for large-scale banquet events, ensuring smooth transitions between appetizers and main courses.
  • HR Support: Assist in conducting practical cooking tests for new kitchen applicants and providing feedback on their technical proficiency.

Requirements

  • Experience: Minimum 5–7 years in a professional Chinese kitchen, with at least 2 years in a Senior Station Chef or Sous Chef role.
  • Technical Skills: Exceptional wok skills and deep knowledge of traditional Chinese cooking methods (steaming, braising, stir-frying).
  • Leadership: Proven ability to manage a team of 5–10 kitchen staff in a high-pressure environment.
  • Languages: Proficiency in Mandarin is essential for clear communication with the kitchen brigade.
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