Sous Chef/Jr Sous Chef

About This Role

This culinary role involves assisting the Head Chef in all kitchen operations, from menu planning to daily execution, while upholding quality and presentation standards. The position also focuses on supervising and mentoring junior kitchen staff and ensuring strict adherence to food safety and hygiene regulations.

Responsibilities

• Assist the Head Chef in planning and executing menu items, daily specials, and seasonal offerings
• Oversee day-to-day kitchen activities including food preparation, cooking, and plating
• Ensure all dishes meet the company’s quality, portion, and presentation standards
• Support in menu costing, stock control, and wastage reduction
• Supervise, train, and mentor junior kitchen staff, including Commis Chefs and Kitchen Helpers
• Ensure shift schedules are followed and adequate manpower coverage is maintained
• Delegate tasks effectively and monitor performance, providing constructive feedback
• Enforce proper hygiene, safety, and sanitation practices according to NEA and SFA regulations
• Conduct regular checks to ensure compliance with HACCP standards and company SOPs
• Maintain a clean and organised kitchen environment at all times
• Monitor inventory, check deliveries, and ensure proper storage of ingredients
• Work closely with the Head Chef on food ordering, supplier coordination, and stock rotation (FIFO)
• Control food costs by reducing wastage, maximising yield, and monitoring portion sizes
• Contribute to menu development, introducing new dishes aligned with the outlet’s concept
• Assist in staff tastings, promotional menus, and special events
• Collaborate with the FOH team to ensure smooth service and customer satisfaction

Requirements

• Diploma/Certificate in Culinary Arts or equivalent
• At least 3–5 years of relevant experience in a professional kitchen, with at least 1–2 years in a supervisory role
• Strong knowledge of Western/Asian (or specify: Japanese/Steakhouse/Bar dining, etc.) cuisine
• Ability to work in a fast-paced, high-volume environment
• Excellent leadership, organisational, and communication skills
• Knowledge of Singapore’s food hygiene and safety regulations; valid Food Hygiene Certificate required
• Flexibility to work shifts, weekends, and public holidays