Executive Sous Chef (Japanese cuisine)

KOPITIAM INVESTMENT PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading food and beverage company in Singapore is seeking an experienced Executive Sous Chef to oversee all kitchen operations, ensuring high standards of food quality and presentation. The ideal candidate will have 8-10 years in kitchen environments, with considerable experience in Japanese cuisine. Responsibilities include menu creation, staff management, and collaborating with purchasing teams to optimize costs. The role demands excellent leadership skills and a commitment to continuous learning.

Qualifications

• Minimum 8-10 years in kitchens, with 3-5 years in senior leadership.
• Strong knowledge of Japanese cuisine and cooking techniques.
• Proficient in inventory management software.
• Excellent organizational and communication skills.

Responsibilities

• Oversee all back-of-house kitchen operations.
• Train and mentor kitchen staff.
• Maintain high standards of food quality and presentation.
• Collaborate with purchasing to optimize cost and quality.
• Ensure compliance with health and safety regulations.

Skills

Leadership

Team Management

Japanese Cuisine Knowledge

Cost Management

Inventory Management

Education

Culinary diploma or equivalent

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.