Lead Kitchen Supervisor | Career Growth & Culinary Leadership

SPICE CROWN PTE. LTD.; Singapore; On-site; SGD 50,000 - 80,000; Full time

Benefits offered by this job

Competitive salary

Career growth opportunities

Culinary training

Team-oriented environment

Job summary

SPICE CROWN PTE. LTD. is seeking a capable Sous Chef to support the Head Chef in daily kitchen operations, ensuring high-quality food production and strict hygiene standards.

The role involves supervising culinary teams, coordinating preparation and service, and maintaining recipes and portion control. Ideal candidates will have 5+ years in professional kitchens, strong leadership, and proven ability to manage food cost, inventory, and staff training in a fast-paced environment.

Qualifications

• Minimum 5 years of professional kitchen experience.
• Experience supervising kitchen teams.
• Strong knowledge of food preparation, cooking techniques, kitchen operations, and food presentation.
• Culinary qualification or relevant hospitality qualification preferred.

Responsibilities

• Assist the Head Chef in managing the daily operations of the kitchen.
• Supervise kitchen activities and ensure smooth workflow during food preparation and service.
• Coordinate with different kitchen sections to ensure timely food production.
• Ensure adequate mise en place is completed before service.
• Monitor kitchen operations and take corrective action when required.
• Step in for the Head Chef and take responsibility for kitchen operations in their absence.

Skills

Leadership

Team supervision

Food safety

Time management

Communication

Education

Culinary qualification

Job description

SPICE CROWN PTE. LTD. is seeking a capable Sous Chef to support the Head Chef in daily kitchen operations, ensuring high-quality food production and strict hygiene standards.

The role involves supervising culinary teams, coordinating preparation and service, and maintaining recipes and portion control. Ideal candidates will have 5+ years in professional kitchens, strong leadership, and proven ability to manage food cost, inventory, and staff training in a fast-paced environment.