Career-Driven Sous Chef | Lead Kitchen Team

THE FOREIGN PROJECT PTE. LTD.; Singapore; On-site; SGD 42,000 - 66,000; Full time

Benefits offered by this job

Staff benefits

Incentives

Job summary

The FOREIGN PROJECT PTE. LTD. is seeking a Sous Chef to lead daily kitchen operations in a fast-paced Singapore restaurant. You will assist the Head Chef, supervise staff, and ensure adherence to the restaurant's standards and guest expectations.

Responsibilities include menu planning support, food cost control, safety compliance, and staff training. A strong cooking background and leadership abilities are essential for maintaining high-quality dishes and smooth kitchen workflows.

Qualifications

• Minimum 3-5 years of relevant experience in a professional kitchen.
• Previous supervisory or senior chef position preferred.
• Strong cooking skills and knowledge of kitchen operations.
• Good leadership, communication and team management skills.
• Able to work independently in a fast-paced environment.
• Responsible, organised and committed to maintaining food quality and standards.
• Willing to work shifts, weekends and public holidays.

Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations.
• Supervise and coordinate kitchen staff to ensure smooth operations.
• Prepare, cook and present dishes according to the restaurant's standards.
• Ensure consistency in food quality, taste, portioning and presentation.
• Monitor food inventory, stock levels and kitchen supplies.
• Maintain food hygiene, cleanliness and safety standards.
• Assist in menu planning, recipe development and food cost control.
• Train, guide and motivate junior kitchen staff.
• Ensure kitchen operations comply with food safety and regulatory requirements.

Skills

Leadership

Team management

Cooking skills

Communication

Food safety

Attention to detail

Job description

The FOREIGN PROJECT PTE. LTD. is seeking a Sous Chef to lead daily kitchen operations in a fast-paced Singapore restaurant. You will assist the Head Chef, supervise staff, and ensure adherence to the restaurant's standards and guest expectations.

Responsibilities include menu planning support, food cost control, safety compliance, and staff training. A strong cooking background and leadership abilities are essential for maintaining high-quality dishes and smooth kitchen workflows.