Dynamic Sous Chef — Lead Kitchen Team & Craft Cuisine

Concept AC Pte Ltd; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

Concept AC Pte Ltd in Singapore is seeking a passionate Sous Chef to support the Head Chef and lead daily kitchen operations. The role requires strong culinary skills, leadership and the ability to motivate the kitchen team while maintaining high standards of food quality, consistency and service excellence.

You will oversee food preparation, plating, cost control and menu development, train staff, and take charge in the Head Chef's absence.

Qualifications

• Minimum 3–5 years of relevant culinary experience.
• Experience as Sous Chef or senior supervisory position preferred.
• Strong leadership, communication and team management skills.
• Good knowledge of food costing, stock control and kitchen operations.
• Hands-on, organised and able to work under pressure.
• Passionate about food quality, creativity and continuous improvement.

Responsibilities

• Assist the Head Chef in daily kitchen operations.
• Lead, motivate and manage the kitchen team to ensure smooth operations.
• Oversee food preparation, cooking, plating and presentation.
• Maintain consistency in food quality, recipes and portion control.
• Assist in menu planning, development and implementation.
• Monitor food costs, inventory, purchasing and wastage control.
• Ensure compliance with food hygiene, safety and cleanliness standards.
• Train, coach and develop kitchen team members.
• Take charge of kitchen operations in the Head Chef's absence.

Skills

Leadership

Communication

Team management

Food quality focus

Creativity

Job description

Concept AC Pte Ltd in Singapore is seeking a passionate Sous Chef to support the Head Chef and lead daily kitchen operations. The role requires strong culinary skills, leadership and the ability to motivate the kitchen team while maintaining high standards of food quality, consistency and service excellence.

You will oversee food preparation, plating, cost control and menu development, train staff, and take charge in the Head Chef's absence.