Creative Sous Chef: Lead Kitchen Ops & Menus

AVENUE K PTE. LTD.; Singapore; On-site; SGD 42,000 - 64,000; Full time

Job summary

AVENUE K PTE. LTD. in Singapore is seeking a Sous Chef to support the Head Chef in day-to-day kitchen operations, uphold food hygiene and safety standards, and ensure high-quality meals. A formal culinary credential and at least 3 years of sous-chef experience are required.

The candidate will help plan tasks, supervise staff, manage costs, and coordinate with suppliers while maintaining labor efficiency; proficiency with POS and restaurant management software and HACCP knowledge are essential.

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields.
• Three (3) years of experience as a sous chef.
• WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2.
• COSHH or HACCP knowledge.
• WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2.
• Proficient in POS and restaurant management software.
• Service oriented, meticulous, attention to detail.

Responsibilities

• Assists the Head Chef in daily kitchen operations and maintains hygiene and safety standards.
• Directs food preparation processes to ensure efficiency and quality.
• Ensures kitchen runs on schedule and meals meet high standards.
• Plans and coordinates tasks with labor cost awareness.
• Helps create meals using new or existing culinary ideas as required.
• Polishes dishes before delivery and service to customers.
• Produces quality menus that may change seasonally.
• Orders equipment, tools, or ingredients to address shortages.
• Assists in hiring, training, and educating kitchen staff.
• Follows all food safety and sanitary guidelines.

Education

Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

Tools

POS

Restaurant management system

Microsoft Office

Job description

AVENUE K PTE. LTD. in Singapore is seeking a Sous Chef to support the Head Chef in day-to-day kitchen operations, uphold food hygiene and safety standards, and ensure high-quality meals. A formal culinary credential and at least 3 years of sous-chef experience are required.

The candidate will help plan tasks, supervise staff, manage costs, and coordinate with suppliers while maintaining labor efficiency; proficiency with POS and restaurant management software and HACCP knowledge are essential.