Executive Sous Chef

Borr Drilling; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading company in the culinary sector is seeking an Executive Sous Chef to lead culinary operations across its vibrant outlets. The role demands a creative leader passionate about food quality and guest experience, responsible for designing menus, managing kitchen staff, and ensuring compliance with hygiene standards. Ideal candidates will have substantial experience in high-volume kitchens and demonstrate a strong flair for culinary innovation.

Qualifications

• At least 6 years of experience in professional kitchens.
• Proven ability to develop innovative menus.
• Strong knowledge of various cuisines and advanced culinary techniques.

Responsibilities

• Oversee daily kitchen operations across multiple outlets.
• Collaborate with the Assistant Director of F&B to design innovative menus.
• Train, mentor, and manage kitchen staff.

Skills

Leadership

Creativity

Food Safety

Menu Development

Problem Solving

Education

Diploma or Degree in Culinary Arts

Job description

We are seeking a dynamic and passionate Executive Sous Chef to oversee culinary operations across multiple outlets. This role demands strong leadership, creativity, and a commitment to excellence in food quality and guest experience. The ideal candidate will ensure seamless kitchen operations, develop innovative menus, and uphold the highest food safety and hygiene standards while mentoring a high-performing team.

Key Responsibilities:

• Oversee daily kitchen operations across outlets, including Dusk @ Mount Faber Peak, The Mirabilis Bar, Arbora & Arbora Cafe, and Sky Dining experiences.
• Ensure seamless coordination between outlets to maintain consistent food quality and service excellence.
• Collaborate with the Assistant Director of F&B to design innovative menus tailored to each outlet’s concept, incorporating food trends and guest preferences while ensuring profitability and brand alignment.
• Plan and execute special dining events, seasonal promotions, and creative culinary concepts.
• Train, mentor, and manage kitchen staff to foster professional growth and a collaborative work environment.
• Conduct regular performance reviews and provide actionable feedback to support professional growth.
• Oversee food costs, inventory levels, and procurement to maintain budget alignment, minimize wastage, and maximise operational efficiency.
• Enforce strict compliance with food safety, hygiene, and health regulations.
• Conduct routine inspections of kitchen facilities and equipment to maintain operational excellence.
Work closely with the service team to deliver exceptional and seamless dining experiences for guests

Job Requirements:

• Diploma or Degree in Culinary Arts with at least 6 years of experience in professional kitchens.
• Passion for culinary arts with a proven ability to develop innovative menus and concepts.
• Strong knowledge of various cuisines, advanced culinary techniques, and kitchen systems.
• Proven expertise in managing multi-outlet culinary operations, preferably across diverse markets.
• Proficiency in food cost control, inventory management, and budgeting.
• Exceptional leadership and interpersonal skills to inspire, guide and develop a high-performing team while fostering collaboration and team morale.
• Excellent organizational and problem-solving abilities to manage multiple tasks effectively in a fast-paced environment.
• Comprehensive understanding of food safety and hygiene regulations, with a valid Food Hygiene Certificate.
• Flexibility to work flexible hours, including weekends and holidays, to meet operational demands.