Lead Sous Chef: Elevate Kitchen Ops & Team Growth

Royal Foods; Singapore; On-site; SGD 50,000 - 80,000; Full time

Benefits offered by this job

Competitive salary

Benefits package

Career growth opportunities

Professional development

Team-oriented environment

Job summary

Royal Foods is seeking a Sous Chef to support the Head Chef in managing daily kitchen operations, ensuring efficient food production, quality, and hygiene. The role includes supervising culinary teams, coordinating preparations, and maintaining recipes and standards.

Responsibilities cover kitchen operations, food preparation, team supervision, inventory control, and service coordination. A strong emphasis on leadership, cost awareness, and food safety is essential.

Qualifications

• Minimum 5 years of professional kitchen experience.
• Strong leadership, communication, and problem-solving abilities.
• Excellent organizational and time-management skills.
• Ability to work effectively under pressure in a fast-paced kitchen environment.
• Strong knowledge of food preparation, cooking techniques, kitchen operations, and food presentation.

Responsibilities

• Assist Head Chef in managing daily kitchen operations and ensuring smooth workflow.
• Supervise kitchen activities and coordinate food preparation and service.
• Monitor inventory, wastage, and food-cost targets; ensure proper stock rotation.
• Maintain recipes, standards, and quality; assist in menu development and daily specials.
• Lead and train Chef de Parties, Demi Chefs, and other kitchen staff; conduct briefings and performance reviews.
• Coordinate with front-of-house for timely service and dispatch of dishes.
• Assist in administration: production records, procedures, and continuous improvement.

Job description

Royal Foods is seeking a Sous Chef to support the Head Chef in managing daily kitchen operations, ensuring efficient food production, quality, and hygiene. The role includes supervising culinary teams, coordinating preparations, and maintaining recipes and standards.

Responsibilities cover kitchen operations, food preparation, team supervision, inventory control, and service coordination. A strong emphasis on leadership, cost awareness, and food safety is essential.