Assistant Head Chef / Senior Sous Chef

Nextbeat Singapore Pte. Ltd.; Singapore; On-site; SGD 41,000 - 49,000; Full time

Benefits offered by this job

Staff Meals provided

Dental Benefits

Medical Benefit

Annual Leave

Job summary

Nextbeat Singapore Pte. Ltd. in Bedok is seeking an Assistant Head Chef / Senior Sous Chef to manage daily central kitchen operations and high-volume food production.

You will lead kitchen teams, develop standardized recipes and menus for catering events, and ensure top-quality, safe food while controlling costs. The role offers a competitive monthly salary up to SGD 4,000 and a 6-day work week with 10-hour days, including a 1-hour break.

Qualifications

• Diploma or Degree in Culinary Arts or equivalent qualification.
• 3–5 years of relevant culinary experience in large-scale kitchen or catering operations.
• Experience leading kitchen teams including permanent and part-time staff.
• Strong knowledge of menu planning, recipe standardisation and food innovation.
• Experience in cost control, inventory planning and budget management.
• Familiarity with HACCP and ISO 22000 food safety standards.

Responsibilities

• Oversee daily central kitchen operations and high-volume food production, ensuring food quality, consistency, safety and operational efficiency.
• Develop and standardise recipes, production processes and seasonal catering menus to meet outlet and client requirements.
• Collaborate with clients, sales teams and event coordinators to plan customised catering menus, including tastings and menu presentations.
• Lead culinary preparation and execution for catering events, overseeing food preparation, plating, buffet setups and live cooking stations.
• Plan manpower requirements, allocate duties and coordinate kitchen, service and logistics teams for smooth event execution.
• Oversee food preparation, packing, transportation and storage, ensuring compliance with food hygiene and temperature control standards.
• Monitor food and labour costs, manage resources and budgets, and prepare post-event performance reports.
• Lead, train and develop kitchen teams while implementing food safety, hygiene and sanitation standards, including HACCP and ISO 22000 requirements.
• Monitor kitchen performance, equipment maintenance and operational KPIs to drive continuous improvement.

Skills

Leadership

Menu planning

Food safety

Cost control

Education

Diploma or Degree in Culinary Arts

Job description

Job Title: Assistant Head Chef / Senior Sous Chef

Monthly Salary: UP to $4,000/month (Negotiable)

Working Address: Bedok

Working Hours: 6 days work week |10 hours per day with 1 hour break | 54 working hours per week.

Benefits:

• Staff Meals provided

• Dental Benefits

• Medical Benefit

• Annual Leave

Roles and Responsibilities:

• Oversee daily central kitchen operations and high-volume food production, ensuring food quality, consistency, safety and operational efficiency.

• Develop and standardise recipes, production processes and seasonal catering menus to meet outlet and client requirements.

• Collaborate with clients, sales teams and event coordinators to plan customised catering menus, including tastings and menu presentations.

• Lead culinary preparation and execution for catering events, overseeing food preparation, plating, buffet setups and live cooking stations.

• Plan manpower requirements, allocate duties and coordinate kitchen, service and logistics teams for smooth event execution.

• Oversee food preparation, packing, transportation and storage, ensuring compliance with food hygiene and temperature control standards.

• Monitor food and labour costs, manage resources and budgets, and prepare post-event performance reports.

• Lead, train and develop kitchen teams while implementing food safety, hygiene and sanitation standards, including HACCP and ISO 22000 requirements.

• Monitor kitchen performance, equipment maintenance and operational KPIs to drive continuous improvement.

Requirements & Qualifications

• Diploma or Degree in Culinary Arts or an equivalent qualification, with 3–5 years of relevant culinary experience, including large-scale kitchen or catering operations.

• Demonstrated experience in leading, training and supervising kitchen teams, including permanent and part-time staff.

• Strong knowledge of menu planning, recipe standardisation and food innovation to meet market trends, dietary requirements and client needs.

• Experience in kitchen operations management, cost control, inventory planning and budget management.

• Good understanding of food safety, hygiene and sanitation standards, including HACCP and ISO 22000, with experience maintaining compliance in high-volume food production environments.

Nextbeat Singapore Pte. Ltd.
EA License Number: 22C1267
EA Personnel No: R22110252