Assistant Sous Chef

NTUC Foodfare Co-operative Ltd; Singapore; On-site; SGD 42,000 - 60,000; Full time

Job summary

NTUC Foodfare Co-operative Ltd in Singapore is seeking an Assistant Sous Chef to support the back-of-house kitchen team and assist in daily culinary operations under the Sous Chef and Executive Chef. This role stresses quality, efficiency, and consistency in menu execution and kitchen organization.

You will lead and mentor junior staff, help execute menus, maintain high standards of food quality and presentation, and participate in cost control and waste reduction while complying with health and

Qualifications

• Minimum 4 years in a professional kitchen.
• Culinary diploma or equivalent qualification.
• Strong teamwork and communication skills.
• Willingness to grow into a leadership role.

Responsibilities

• Assist in day-to-day kitchen operations and ensure smooth workflow.
• Support the Sous Chef in leading, training, and mentoring junior staff.
• Maintain high standards of food quality, presentation, and consistency.
• Collaborate to implement cost-control measures and reduce waste.
• Experiment with new recipes and provide feedback to the team.
• Assist with inventory management and stock tracking.
• Ensure health, safety, and sanitation compliance.
• Collaborate across departments to ensure seamless operations.
• Foster a growth mindset and collaborative team culture.
• Step in to lead the kitchen in the Sous Chef's absence.

Skills

Teamwork

Communication

Organizational skills

Leadership potential

Education

Culinary diploma or equivalent

Job description

The Assistant Sous Chef will support the back-of-house kitchen team and assist in daily culinary operations. This role works under the guidance of the Sous Chef and Executive Chef, helping to maintain high standards of food quality, efficiency, and consistency. The Assistant Sous Chef will also contribute to menu execution, kitchen organization, and operational improvements.

Responsibilities

• Assist in day-to-day kitchen operations, ensuring smooth workflow and timely preparation of dishes.
• Support the Sous Chef in leading, training, and mentoring junior kitchen staff.
• Maintain high standards of food quality, presentation, and consistency for all menu items.
• Collaborate with the kitchen team to implement cost control measures and reduce waste.
• Help experiment with new recipes and dishes, providing feedback to enhance menu offerings and efficiency.
• Assist with inventory management, including receiving, storing, and tracking kitchen supplies.
• Ensure compliance with health, safety, and sanitation regulations in the kitchen.
• Support cross-department collaboration to ensure seamless restaurant operations.
• Foster a positive team culture by encouraging a growth mindset, continuous learning and collaborative working habits.
• Step in to lead the kitchen in the absence of the Sous Chef.

Requirements

• Minimum 4 years of proven experience in a professional kitchen, ideally as a Chef de Partie or Junior Sous Chef.
• Culinary diploma or equivalent qualification.
• Strong teamwork, communication, and organizational skills.
• Willingness to learn and grow into a leadership role.