Junior Sous Chef - Western (fine dining background) up to $5,000 | 5 days

Manpower Staffing Services (S) Pte Ltd - Head Office; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A global culinary brand is seeking a Kitchen Head in Singapore to lead the opening of their first international café. Responsibilities include managing kitchen activities, ensuring high standards of service, and developing innovative culinary solutions. Candidates should have over 5 years of relevant experience, ideally within fine-dining or Michelin-rated establishments. A passion for team leadership and excellence in food service is essential.

Qualifications

• Minimum 5 years of experience in food & beverage / hospitality in a leadership role.
• Experience in Fine-casual / Michelin-rated / hotel restaurant outlets.
• Proven track record in team leadership and KPI management.

Responsibilities

• Lead the opening of the brand’s first international branch.
• Build and inspire a team of culinary professionals.
• Manage day-to-day kitchen activities and set performance goals.
• Ensure high standards of safety and sanitation in the kitchen.

Skills

Team leadership

KPI management

Cross-departmental collaboration

Ability to work under pressure

Job description

Job Description

• Sit on the company’s leadership team and spearhead the opening of the brand’s first ever international branch in Singapore while serving as the right-hand / head of the flagship café’s kitchen;

• Build, lead, & inspire a team of passionate chefs & culinary / hospitality professionals to delight & surprise our guests;

• Co-design a new kitchen space for flagship café + lead research and development for new and existing menu items, recipes, products and processes;

• Propose initiatives for continuous improvement & evaluate emerging technology trends that can be leveraged to improve productivity and innovation

• Monitor the adherence of customer service standards

• Create flavourful and innovative culinary solutions from market trends & competitive inspiration which improve sales and profitability

• Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members

• Formulate food purchase specifications and approve the requisition of food supplies; maintain a well‑stocked inventory

• Review staffing levels for maximum productivity, operational and financial objectives

• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste

• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always

• Promote teamwork and quality service through daily communication and coordination with other departments

• Obtain feedback on food and service quality, and handling customer problems and complaint

Requirements

• Minimum 5 years of progressive experience in food & beverage / hospitality and currently in a leadership role.

• Experience in Fine‑casual / Michelin‑rated / hotel restaurant outlets.

• Proven track record in team leadership, KPI management, and cross‑departmental collaboration with the ability to lead and execute initiatives in a dynamic environment.

• Ability to work effectively in cross-functional teams and manage multiple priorities.

• Prior experience in a fast‑growing company or hypergrowth environment.