Assistant Sous Chef - Training Leader, Menu & Ops Support

Kopitiam Investment Pte Ltd; Singapore; On-site; SGD 33,000 - 50,000; Full time

Job summary

Kopitiam Investment Pte Ltd is seeking an Assistant Sous Chef to support the back‑of‑house kitchen team in daily culinary operations, under the guidance of the Sous Chef and Executive Chef, to maintain high standards of food quality, efficiency, and consistency.

You will assist with menu execution, kitchen organization, and operational improvements, lead junior staff when needed, help manage inventory and costs, and step in as kitchen lead in the Sous Chef's absence, with room for growth into a

Qualifications

• Minimum 4 years of proven experience in a professional kitchen.
• Culinary diploma or equivalent qualification.
• Knowledge of Japanese cuisine and techniques is an advantage.

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.

Skills

Chef de Partie

Junior Sous Chef

Teamwork

Communication

Organizational skills

Education

Culinary diploma or equivalent

Job description

Kopitiam Investment Pte Ltd is seeking an Assistant Sous Chef to support the back‑of‑house kitchen team in daily culinary operations, under the guidance of the Sous Chef and Executive Chef, to maintain high standards of food quality, efficiency, and consistency.

You will assist with menu execution, kitchen organization, and operational improvements, lead junior staff when needed, help manage inventory and costs, and step in as kitchen lead in the Sous Chef's absence, with room for growth into a