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Open nowPosted yesterday

Sous Chef - Chin Mee Chin

MyCareersFuture96,520 open roles

Pay
SGD 3,500 – SGD 4,500 a month
Where
Central, Singapore
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Your applicationOpen nowSous Chef - Chin Mee ChinMyCareersFuture · Central, Singapore

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  5. 33.9%30 days
This job: posted yesterday

MyCareersFuture median: 4 days open

The posting

About Us

Chin Mee Chin is one of Singapore's best-loved heritage kopitiams. Since 1925 it has been known for its kaya toast, freshly baked buns and old-school confectionery. Today it is part of Mission Group, a Singapore-based hospitality group, which is carrying the brand's legacy forward. We now have outlets in Katong and at NEX.

We are looking for a hands-on Sous Chef to help lead our kitchen. You will keep our heritage recipes true to their roots and help the team deliver consistent, high-quality food during busy services.

Roles & Responsibilities

  • Support the Head Chef in running daily kitchen operations, and take charge of the kitchen in their absence
  • Make sure every dish and bake meets our recipe, taste and presentation standards
  • Lead, train and supervise kitchen staff, and build a disciplined, positive and efficient team
  • Plan and oversee daily prep, production and mise en place to meet service demands
  • Manage kitchen rosters and assign duties to make the best use of manpower
  • Oversee ordering, receiving, stock rotation (FIFO) and inventory control
  • Monitor food cost, portion control and wastage, and suggest improvements to keep costs in line with targets
  • Work with the Head Chef on new menu items, specials and seasonal offerings while respecting the brand's heritage
  • Maintain high standards of food hygiene, kitchen cleanliness and workplace safety in line with SFA requirements, and keep records up to date
  • Make sure kitchen equipment is properly maintained, and report any issues promptly
  • Work closely with the front-of-house team for smooth service and good guest experience
  • Support new outlet openings or cross-outlet needs when required

Requirements

  • At least 3 years of kitchen experience, including at least 1 year in a Sous Chef, Junior Sous Chef or senior Chef de Partie role
  • Experience with local or Southeast Asian cuisine is an advantage. Bakery or pastry experience is a plus.
  • Strong leadership and people management skills
  • A good understanding of food costing, inventory and kitchen operations
  • Able to stay calm and organised in a high-volume, fast-paced environment
  • Hands-on, dependable, and with a keen eye for quality and consistency
  • Food Safety Course Level 1 is required. Level 2 or 3 is an advantage.
  • Able to work shifts, weekends and public holidays, as is usual in the F&B industry

What We Offer

  • Competitive salary based on experience
  • Staff meals
  • Medical and dental benefits
  • Annual leave in line with company policy
  • Career growth across Mission Group's portfolio of concepts
  • The chance to be part of one of Singapore's most iconic heritage food brands

Only shortlisted candidates will be notified.

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