Executive Sous Chef

Resorts World Sentosa; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading resort in Singapore is seeking a Culinary Operations Manager to oversee daily kitchen operations across multiple venues. The ideal candidate will have at least 8 years of experience in a senior culinary role, strong leadership skills, and a Diploma in Culinary Arts. Responsibilities include managing food quality, collaborating on menu development, and ensuring food safety standards. This position promises a dynamic and creative culinary environment.

Qualifications

• Minimum 8 years of experience in a senior culinary role within a multi-outlet hotel or resort.
• Strong leadership and team-building abilities.
• Excellent knowledge of kitchen equipment, food costing and food safety standards.

Responsibilities

• Oversee daily kitchen operations for all in‑house restaurants, bars, lounges, and event dining venues.
• Ensure food preparation adheres to standardized recipes and portioning.
• Monitor mise en place and cooking processes to maintain food quality, consistency and food hygiene standards.
• Collaborate with the Executive Chef on menu development for each outlet.
• Support special promotions and event menu customization.

Skills

Leadership

Team-building

Kitchen equipment knowledge

Food costing

Food safety standards

Creativity

Effective communication

Organization

Proficiency in Microsoft Office

Education

Diploma in Culinary Arts or related field

Job description

Overview

Oversee daily kitchen operations for all in‑house restaurants, bars, lounges, and event dining venues.

Ensure food preparation adheres to standardized recipes and portioning.

Monitor mise en place and cooking processes to maintain food quality, consistency and food hygiene standards.

Collaborate with the Executive Chef on menu development for each outlet.

Tailor concepts to fit restaurant identities while ensuring variety, seasonality, and cost‑efficiency.

Support special promotions and event menu customization.

Cost Control & Inventory Management

Monitor food costs, wastage, and kitchen expenses to meet budget goals.

Conduct stock checks and control inventory rotation.

Ensure compliance with portion control and procurement guidelines.

Quality Assurance & Hygiene

Enforce strict food safety and hygiene practices in line with local regulations.

Conduct kitchen inspections and correct deviations promptly.

Review guest feedback and conduct food tastings to uphold quality standards.

Supervision & Training

Supervise and culinary teams across outlets.

Train team members on correct maintenance and usage of equipment safety to have a high level of safety working environment.

Train team members on techniques, hygiene, and quality control.

Performance Appraisals

Conduct performance appraisals with the Executive Chef.

Requirements

• Diploma in Culinary Arts or related field.
• Minimum 8 years of experience in a senior culinary role within a multi‑outlet hotel or resort.
• Strong leadership and team‑building abilities.
• Excellent knowledge of kitchen equipment, food costing and food safety standards.
• Creative and up to date with global culinary trends.
• Effective communication and organizational skills.
• Proficient in Microsoft Office applications.