Executive Sous Chef

SIP SIP PTE. LTD.; Singapore; On-site; SGD 50,000 - 80,000; Full time

Job summary

A vibrant café-bar in Singapore is seeking a passionate Executive Sous Chef to lead kitchen operations. The ideal candidate will have over 8 years of experience in the kitchen, including 4+ years in a supervisory role, proficient in casual and fine dining styles. You'll be responsible for overseeing operations, mentoring the team, and maintaining high food quality. A Food Hygiene Certification is required, and flexibility in working hours is essential.

Qualifications

• 8+ years of professional kitchen experience with supervisory roles.
• Experience in both casual and fine dining plating.
• Strong leadership and problem-solving abilities.

Responsibilities

• Oversee daily kitchen operations and service flow.
• Lead execution of casual brunch and refined dinner menus.
• Train and mentor kitchen staff on techniques and hygiene.

Skills

Leadership

Culinary proficiency in Western cuisine

Ability to manage high-volume prep

Food safety and hygiene knowledge

Education

Food Hygiene Certification

Job description

About the Concept

We’re a lifestyle café-bar in the heart of Raffles Place offering an evolving food journey, from casual day-time comfort food and brunch classics to refined, sharing-style plates in the evening. With bold flavours, curated drinks, and a vibrant community atmosphere, our venue is built for those who appreciate both laid-back and elevated dining experiences.

We are now looking for a versatile and passionate Executive Sous Chef to help lead our kitchen operations, someone who is confident across both casual and fine dining, and skilled in Western, local, breakfast, and pastry offerings.

Role Overview

The Executive Sous Chef plays a key leadership role in daily kitchen operations, working alongside the Head Chef to uphold food quality, consistency, and creative standards. This role calls for someone who can pivot between comfort-focused lunch service and elevated dinner plating — with the confidence to mentor a team and support a dynamic, day-to-night kitchen concept.

Key Responsibilities

• Oversee daily kitchen operations, prep, and service flow
• Lead execution across casual brunch, lunch service, and more refined evening menus
• Guide mise en place and plating for Western, local, breakfast, and pastry dishes
• Support menu R&D, costings, and seasonal updates with the Head Chef
• Train and mentor the kitchen team on techniques, consistency, and hygiene standards
• Manage supplier relationships, inventory, and food cost control
• Uphold strict food safety and cleanliness protocolsTake charge of the kitchen during Head Chef’s absence

Requirements

• Minimum 8 years of professional kitchen experience, including 4+ years in a supervisory role
• Strong hands-on experience with both casual and fine dining-style plating
• Culinary proficiency across multiple cuisines: Western, local (Singaporean/Malaysian), breakfast, and pastry
• Strong leadership, planning, and problem-solving skills
• Able to manage high-volume prep and tight service windows without compromising quality
• Food Hygiene Certification required
• Willing to work weekends, public holidays, and flexible shifts