Executive Sous Chef: Lead Multi-Outlet Kitchen & Quality

Stamfles International Pte Ltd; Singapore; On-site; SGD 60,000 - 95,000; Full time

Job summary

Stamfles International Pte Ltd in Singapore is seeking an experienced Executive Sous Chef/Sous Chef to oversee daily kitchen operations across outlets, lead culinary teams, and ensure recipes, portions and presentation meet approved standards.

You will manage food production, maintain quality, monitor costs, and contribute to menu development while upholding food safety and hygiene requirements in a fast-paced environment, including shifts, weekends and holidays when needed.

Qualifications

• Minimum 5-8 years of professional kitchen experience in senior roles.
• Experience across buffet, casual dining, or multi-outlet operations is advantageous.
• Strong leadership, communication and team-management skills.
• Solid knowledge of food costing, inventory control and kitchen operations.
• Good understanding of food safety and hygiene requirements in Singapore.
• Willing to work shifts, weekends and public holidays when required.

Responsibilities

• Oversee and manage the overall kitchen operations.
• Lead and supervise kitchen teams across outlets.
• Ensure all food is prepared to approved recipes, quality standards, portions and presentation.
• Maintain consistent food quality and taste across outlets.
• Plan and coordinate daily food production, preparation and workflow.
• Monitor manpower, duty allocation, productivity and staff performance.
• Train, coach and develop chefs, cooks, trainees and kitchen assistants.
• Assist with menu development, recipe creation and new product launches.
• Establish and maintain standard recipes, preparation procedures and cooking methods.
• Monitor food costs, portion control, wastage and kitchen expenses.

Skills

Leadership

Team management

Cost control

Food safety

Kitchen operations

Menu development

Job description

Stamfles International Pte Ltd in Singapore is seeking an experienced Executive Sous Chef/Sous Chef to oversee daily kitchen operations across outlets, lead culinary teams, and ensure recipes, portions and presentation meet approved standards.

You will manage food production, maintain quality, monitor costs, and contribute to menu development while upholding food safety and hygiene requirements in a fast-paced environment, including shifts, weekends and holidays when needed.