Sous Chef - Geylang

Reports To: Head Chef / Executive Chef

Job Summary:

You will work closely with the Head Chef to maintain high standards of food preparation, hygiene, and efficiency, while also stepping up to lead the kitchen in their absence.

Key Responsibilities:

• Assist the Head Chef in all aspects of kitchen operations, including menu planning, food preparation, and service execution.
• Supervise and coordinate the activities of kitchen staff to ensure smooth and efficient operations.
• Maintain high culinary standards and ensure consistency in taste, presentation, and portion control.
• Monitor kitchen inventory, manage food costing, and assist in placing and receiving food orders.
• Enforce strict compliance with hygiene and food safety regulations (e.g., HACCP standards).
• Train, mentor, and evaluate junior kitchen staff, including commis and Chef de Partie.
• Ensure the cleanliness, organization, and maintenance of the kitchen and all food preparation areas.
• Lead by example during busy service periods and assist in resolving any kitchen issues quickly and efficiently.
• Innovate and contribute ideas for new dishes and menu improvements.

Requirements:

• Minimum 4–6 years of professional kitchen experience, including previous experience as a Chef de Partie or Sous Chef.
• Formal culinary training or equivalent experience preferred.
• Excellent cooking skills across a variety of techniques and cuisines.
• Strong leadership and interpersonal skills to manage and motivate a diverse team.
• Sound knowledge of kitchen operations, inventory control, food costing, and hygiene protocols.
• Able to handle high-pressure situations and fast-paced environments with a calm and focused demeanor.
• Flexible with working hours, including weekends, evenings, and public holidays.

Benefits:

• Competitive salary with performance-based incentives
• Staff meals provided during shifts
• Career progression opportunities
• Supportive and collaborative team environment