Executive Sous Chef: Multi-Outlet Kitchen Leader

Dallas Restaurants & Bars; Singapore; On-site; SGD 42,000 - 70,000; Full time

Job summary

Dallas Restaurants & Bars in Singapore is seeking an experienced kitchen leader to supervise the entire kitchen operation and ensure top quality food presentation. You will work with Restaurant Managers to set par stocks, price menus, and develop recipes while managing costs and inventory.

The role requires 2–3 years in a similar position, a solid understanding of Western cuisine, and the ability to lead a multi-national team in a fast‑paced casual dining environment.

Qualifications

• 2–3 years experience in a similar position.
• Good understanding of Western Cuisine.
• Fast Food and Casual Dining experience is an advantage
• Proactive and visionary
• Able to lead a multi-national team.
• Experienced in menu and recipe development.
• Good understanding of cost and inventory control management.

Responsibilities

• Oversees and directs all aspects of the kitchen operation.
• Provides functional assistance and direction to the kitchen operation.
• Interacts with customers, suppliers, government officials and the local community.
• Coordinates functions and activities with Outlet Manager(s) and other staff.
• Ability to handle multiple outlets.
• Responsible for production, preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective employee relations and working relationships.
• Participation in weekly meetings.

Skills

Menu development

Inventory control

Cost control

Team leadership

Western cuisine knowledge

Menu pricing

Job description

Dallas Restaurants & Bars in Singapore is seeking an experienced kitchen leader to supervise the entire kitchen operation and ensure top quality food presentation. You will work with Restaurant Managers to set par stocks, price menus, and develop recipes while managing costs and inventory.

The role requires 2–3 years in a similar position, a solid understanding of Western cuisine, and the ability to lead a multi-national team in a fast‑paced casual dining environment.