Lead Hot Kitchen Sous Chef | Team Mentor & Ops Pro

Stamfles International Pte Ltd; Singapore; On-site; SGD 42,000 - 60,000; Full time

Job summary

Stamfles International Pte Ltd in Singapore is seeking a Sous Chef / Assistant Sous Chef to lead daily hot kitchen operations, ensure consistency in food quality, and support efficient kitchen workflows in a hotel dining setting.

You will supervise kitchen staff, uphold food safety standards, manage inventory and costs, and assist in menu development. This role requires 3–5 years F&B experience with 2–3 years in supervisory duties, and the ability to work shifts including weekends and holidays.

Qualifications

• 3–5 years of F&B/restaurant operations experience with 2–3 years in a supervisory role.
• Strong leadership and people management skills.
• Excellent communication and interpersonal abilities.
• Customer-oriented with problem-solving and complaint-handling skills.
• Solid knowledge of food hygiene, safety, and workplace safety standards.
• Ability to lead, train and motivate a team in a fast-paced environment.

Responsibilities

• Oversee daily kitchen operations and food preparation.
• Supervise, train, and guide kitchen staff.
• Ensure consistent food quality, taste, and presentation.
• Maintain and improve recipes, procedures, and SOPs.
• Monitor inventory, stock ordering, and wastage control.
• Ensure kitchen cleanliness and food safety compliance.
• Coordinate with service staff for smooth food operations.
• Assist in menu planning, R&D, and new dish development.
• Monitor costs, portion control, and kitchen efficiency.
• Take charge in Head Chef's absence.

Skills

Leadership

People management

Communication

Customer service

Problem solving

Food hygiene

Job description

Stamfles International Pte Ltd in Singapore is seeking a Sous Chef / Assistant Sous Chef to lead daily hot kitchen operations, ensure consistency in food quality, and support efficient kitchen workflows in a hotel dining setting.

You will supervise kitchen staff, uphold food safety standards, manage inventory and costs, and assist in menu development. This role requires 3–5 years F&B experience with 2–3 years in supervisory duties, and the ability to work shifts including weekends and holidays.