Executive Sous Chef: Lead Kitchen, Menus & Quality

Vault Personnel Pte. Ltd.; Singapore; On-site; SGD 36,000 - 43,000; Full time

Job summary

Vault Personnel Pte. Ltd. on Thomson Road, Singapore, seeks a Director of Quality to lead kitchen operations, staff training, and menu development. You will ensure the highest quality and safety standards, manage costs, and uphold the brand’s dining experience across all meals.

Ideal candidates have at least 3 years of managerial experience in a related role and a culinary degree or equivalent. You will collaborate with headquarters and mentor a growing kitchen team.

Qualifications

• 3 years of managerial experience in a relevant role.
• Strong team player with leadership abilities.
• GCE O Level qualifications or equivalent required; Culinary Degree preferred.

Responsibilities

• Oversee all kitchen activities and assign staff tasks.
• Ensure promptness, freshness, and quality of dishes.
• Implement hygiene policies and inspect equipment cleanliness.
• Design menus, create recipes, and manage plate presentation.
• Review staffing levels to meet service and financial targets.
• Handle purchasing, stock, and vendor relationships.
• Set performance standards and monitor staff results.
• Address customer feedback and resolve complaints.
• Prepare menus and submit for approval to Head Office.
• Maintain cost control and monitor food waste under targets.
• Manage labor costs with scheduling and break compliance.
• Enforce safety and security in the kitchen and store samples.
• Coordinate catering events and ensure bookings are reviewed.

Skills

Team leadership

Communication

Kitchen operations

Education

GCE O Level or equivalent

Culinary Degree preferred

Job description

Vault Personnel Pte. Ltd. on Thomson Road, Singapore, seeks a Director of Quality to lead kitchen operations, staff training, and menu development. You will ensure the highest quality and safety standards, manage costs, and uphold the brand’s dining experience across all meals.

Ideal candidates have at least 3 years of managerial experience in a related role and a culinary degree or equivalent. You will collaborate with headquarters and mentor a growing kitchen team.