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Open nowPosted 23 days ago

Sous Chef

MyCareersFuture94,028 open roles

Pay
SGD 3,300 – SGD 4,500 a month
Where
Singapore
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Your applicationOpen nowSous ChefMyCareersFuture · Singapore

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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 23 days ago

The posting

Responsibilities:

  • Lead hot station production and ensure consistency in all cooked dishes
  • Set daily prep plans and allocate mise en place tasks
  • Monitor plating quality, portion control, and visual presentation
  • Perform the role of Kitchen Expediter during service, ensuring every dish leaving the kitchen meets the Company's standards for quality, presentation, accuracy, portion control and food safety
  • Communicate and collaborate with the Front-of-House (FOH) team to coordinate service flow, resolve operational issues and ensure a seamless guest experience
  • Interact professionally and courteously with guests where required, including responding to menu-related enquiries and supporting the delivery of exceptional hospitality
  • Lead staff meal planning and preparation
  • Conduct opening and closing procedures, including hygiene and temperature checks
  • Maintain kitchen equipment, cleanliness, and food safety standards
  • Prepare and submit daily kitchen reports (e.g., prep sheet usage, waste, stock alerts)
  • Submit weekly kitchen performance reports to the Head Chef (e.g., highlights, issues, equipment status, prep forecasting)
  • Train and coach the Cook to step up during leave or peak hours
  • Escalate any equipment, staffing, or inventory issues to Head Chef
  • Perform any other duties as assigned

Requirements:

  • Minimum 3–5 years of professional kitchen experience in all-day brunch, café, or bistro concepts.
  • Proven experience in managing a small kitchen team or shift leadership.
  • Experience with food preparation in both hot and cold stations.
  • Culinary skills (advanced cooking techniques, knife skills, sauce making), kitchen management (inventory management, ordering and receiving, cost control, HACCP knowledge), food safety and sanitation (temperature control, cross-contamination prevention, sanitisation protocols) would be advantageous.
  • Strong leadership and communication with both BOH and FOH.
  • Highly organised, punctual, and calm under pressure.
  • Able to mentor and train junior team members.
  • Problem solver with initiative; able to make decisions in real-time service situations
  • Demonstrates a hospitality mindset and is able to interact professionally with guests, contributing to a positive guest experience.
  • Diploma in Culinary Arts or Certificate in Commercial Cooking or Kitchen Management would be advantageous.
  • WSQ Food Hygiene Certificate
  • Working location: Tiong Bahru, Telok Ayer, Neil Road, East Coast, Upper Thomson, Serangoon Gardens
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