Asian BBQ Sous Chef: Lead High-Volume Kitchen & Menu

Resorts World at Sentosa Pte Ltd; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Resorts World at Sentosa Pte Ltd is seeking an experienced Sous Chef (Asian BBQ) to oversee culinary operations within BBQ kitchen operations. The role focuses on standardization, cost control, and compliance with food safety regulations while maintaining high presentation standards.

You will lead kitchen teams preparing Char Siew, Roast Pork, and other Asian-style roasted meats for a central production kitchen supporting multiple outlets.

Qualifications

• Certificate or Diploma in Culinary Arts or equivalent.
• Minimum 5-7 years of experience in Asian BBQ, preferably in central kitchen or high-volume production environments.
• Experience in high-volume 5-star hotels, multi-outlet resorts, or exposure to MICE, attention to detail, and quality execution.
• Strong knowledge of BBQ techniques, ingredients, and large-scale food preparation.
• Experience in production planning and kitchen workflow optimization.
• Strong knowledge of HACCP and food safety standards.
• Proficiency in Microsoft Office applications.

Responsibilities

• Oversee daily BBQ kitchen operations to support multiple outlets and service points.
• Ensure consistency in recipe, taste, portioning, and presentation across all dishes.
• Plan and manage preparation schedules to meet operational demand and service timelines.
• Optimize workflow and manpower deployment to ensure efficiency during service and production.
• Lead and manage BBQ staff, ensuring smooth daily operations.
• Train and develop team members on cold kitchen techniques, plating standards, and SOPs.
• Foster teamwork, discipline, and accountability within the team.

Skills

Asian BBQ experience

Production planning

Kitchen workflow

Team leadership

Quality control

Education

Culinary Arts Diploma

Tools

Microsoft Office

Job description

Resorts World at Sentosa Pte Ltd is seeking an experienced Sous Chef (Asian BBQ) to oversee culinary operations within BBQ kitchen operations. The role focuses on standardization, cost control, and compliance with food safety regulations while maintaining high presentation standards.

You will lead kitchen teams preparing Char Siew, Roast Pork, and other Asian-style roasted meats for a central production kitchen supporting multiple outlets.