Executive Sous Chef

Private Advertiser; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A bold new lifestyle café-bar in the heart of Raffles Place seeks an Executive Sous Chef to lead kitchen operations. You will support the Head Chef in fostering a dynamic culinary environment, focusing on creativity, consistency, and high standards of quality, while mentoring the kitchen team. This role demands a proactive leader with extensive experience in food preparation and service management, ready to elevate our distinctive dining concept.

Qualifications

• At least 5 years of kitchen experience, including 2+ in a leadership role.
• Strong in comfort food and modern plating techniques.
• Ability to work flexible shifts, including weekends and holidays.

Responsibilities

• Oversee kitchen operations and ensure seamless day-to-night service.
• Lead and mentor a team, upholding food quality and brand standards.
• Manage inventory and enforce hygiene and safety standards.

Skills

Leadership

Cost control

Team management

Culinary creativity

Food presentation

Education

Food Hygiene Certification

Job description

About the Concept

We’re a bold new lifestyle café-bar concept launching in the heart of Raffles Place. Our menu features reimagined local comfort food with global flair, served in a space that evolves from laidback daytime vibes to vibrant nightlife energy. We’re looking for a strong and experienced Executive Sous Chef to support the Head Chef and lead the kitchen team in delivering consistency, creativity, and quality at every service.

Role Overview

As Executive Sous Chef, you’ll play a key leadership role in driving kitchen operations, mentoring the team, and maintaining the highest culinary and hygiene standards. You'll be hands-on with prep, service, and planning — and will act as the right hand to the Head Chef in all aspects of kitchen management, from cost control to new dish development.

Key Responsibilities

• Oversee kitchen operations and ensure seamless day-to-night service

• Lead and mentor a team of chefs, cooks, and kitchen assistants

• Uphold food quality, consistency, and presentation according to brand standards

• Support menu development, R&D, and rollout of seasonal specials

• Manage inventory, food cost, and supplier coordination

• Enforce strict hygiene, safety, and cleanliness standards in the kitchen

• Step into the Head Chef role when required

Requirements

• At least 5 years of professional kitchen experience, including 2+ years in a leadership or sous chef role

• Strong foundation in comfort food and modern plating techniques

• Proven ability to manage team dynamics and fast-paced service periods

• Solid understanding of kitchen operations, cost control, and planning

• Food Hygiene Certification required

• Able to work flexible shifts, including weekends and public holidays