Executive Sous Chef (Japanese cuisine)

Kopitiam Investment Pte Ltd; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A renowned F&B establishment in Singapore seeks an Executive Sous Chef to oversee kitchen operations, optimize food quality, and manage costs. Key responsibilities include training kitchen staff, ensuring food safety, and collaborating with culinary teams. Ideal candidates will have extensive experience in Japanese cuisine, strong leadership skills, and proficiency in inventory management. This role offers the opportunity to lead in a fast-paced environment committed to excellence in dining experiences.

Qualifications

• Minimum 8-10 years in kitchens, with 3-5 years in senior leadership roles.
• Strong knowledge of Japanese cuisine, ingredients, and cooking techniques.
• Proficient in data-driven SOP development.

Responsibilities

• Oversee kitchen operations and ensure efficient workflow.
• Train and mentor kitchen staff, fostering skill development.
• Maintain high standards of food quality and presentation.

Skills

Leadership and team management

Knowledge of Japanese cuisine

Inventory management

Food safety and hygiene

Time management

Communication skills

Education

Culinary diploma or equivalent qualification

Tools

Inventory management software

Job description

Job Summary

We are looking for a skilled and innThe Executive Sous Chef will be responsible for overseeing all aspects of kitchen operations, including menu creation, food preparation, staff management, and ensuring the highest standards of food quality and presentation. You will also be expected to maintain food safety and sanitation standards while fostering a positive and collaborative work environment. As we expand, this role will be crucial in collaborating with our purchasing and food manufacturing departments to optimize our cost of goods sold (COGS) and streamline kitchen preparations

Responsibilities

• Lead, train, and mentor all kitchen staff, fostering accountability, skill development, and a growth mindset. Develop future culinary leaders and promote a culture of continuous learning and excellence.
• Uphold the highest standards of food preparation, presentation, and consistency across all menu items. Monitor kitchen workflow and processes to ensure efficiency and operational excellence.
• Collaborate on menu planning, experiment with new recipes, and innovate dishes to enhance offerings, streamline preparation, and leverage insights from the food manufacturing facility.
• Oversee inventory control, sourcing of ingredients, storage, and ordering. Work with procurement and manufacturing teams to optimize cost of goods (COGS) while maintaining high-quality standards.
• Ensure the kitchen adheres to all food safety, hygiene, and workplace health regulations. Maintain a clean, organized, and safe environment at all times.
• Work closely with the Restaurant Manager, front-of-house leadership, and other departments to ensure seamless operations, cohesive teamwork, and exceptional guest experiences.
• Identify opportunities to improve kitchen efficiency, reduce costs, and enhance overall restaurant performance. Implement best practices and drive innovation within the culinary team.

Job Requirements

Minimum 8-10 years in the kitchens, with at least 3-5 years of senior leadership experience, preferably in Japanese or fine-dining establishments.

Strong knowledge of Japanese cuisine, ingredients, traditional cooking techniques, and menu development.

Proficiency in leveraging inventory management software and data-driven SOP development to ensure operational scalability, cost accuracy, and consistent training across a diverse workforce.

Proven leadership and team management skills, with the ability to foster accountability, skill development, and a growth mindset.

Excellent organizational, time management, and communication skills, with the ability to perform under pressure.

Passionate about food, committed to continuous learning, and dedicated to delivering exceptional dining experiences.ovative Sous Chef to lead our back-of-house kitchen team. The Sous Chef will be a key leader in our culinary operations, responsible for maintaining the highest standards of food quality and kitchen efficiency. As we expand, this role will be crucial in collaborating with our purchasing and food manufacturing departments to optimize our cost of goods sold (COGS) and streamline kitchen preparations.

Key Responsibilities:

• Kitchen Operations: Oversee and manage all back-of-house kitchen operations, ensuring smooth and efficient workflow.
• Team Leadership: Train, mentor, and manage the kitchen staff, fostering a positive and productive work environment.
• Quality Control: Uphold the highest standards of food quality, presentation, and consistency for all dishes.
• Cost Management: Collaborate with the purchasing department to source high-quality ingredients at competitive prices and work with the food manufacturing department to lower COGS.
• Research & Development: Experiment with new products and recipes, including those from our food manufacturing facility, to enhance our menu and reduce preparation time at the restaurant.
• Inventory Management: Oversee inventory control, including ordering, receiving, and storage of all kitchen supplies.
• Health & Safety: Ensure the kitchen adheres to all health and safety regulations and maintains a clean and sanitary environment.
• Collaboration: Work closely with the Restaurant Manager and other departments to ensure seamless operations and a cohesive team environment.

Qualifications & Requirements:

• Proven experience as a Sous Chef or in a similar senior kitchen role.
• Culinary diploma or equivalent qualification.
• Strong knowledge of Japanese cuisine and cooking techniques is highly advantageous.
• Experience in menu development, cost control, and inventory management.
• Excellent leadership, communication, and interpersonal skills.
• Familiarity with food manufacturing processes is a plus.