Lead Sous Chef - Premium Kitchen Operations

2A ENTERTAINMENT PTE. LTD.; Singapore; On-site; SGD 42,000 - 70,000; Full time

Job summary

2A ENTERTAINMENT PTE. LTD. is seeking an experienced Sous Chef to support the Executive Chef in daily kitchen operations and uphold high standards of food quality and hygiene in a premium hospitality setting.

The role requires strong leadership, culinary production skills, and the ability to manage stock control and cost awareness while mentoring junior staff and ensuring consistent dish presentation across sections.

Qualifications

• Relevant Sous Chef or senior culinary supervisory experience in premium hospitality.
• Strong culinary, production, leadership and organisational skills.
• Good food safety, stock-control and cost-awareness knowledge.
• Professional culinary qualification advantageous.

Responsibilities

• Supervise daily food preparation and production across kitchen sections.
• Ensure dishes follow approved recipes and presentation standards.
• Coordinate kitchen workflow during service and review reservations/events requirements.
• Inspect ingredients and completed dishes for quality and consistency.
• Supervise Junior Sous Chefs, Chef de Parties and junior kitchen employees.
• Conduct briefings, allocate duties and support training and onboarding.
• Maintain food hygiene, storage, labelling, stock rotation and allergen controls.
• Assist with stock control, ordering, inventory, wastage and food-cost management.
• Support private dining and event production.
• Assume kitchen operational leadership when the Executive Chef is unavailable.

Skills

Leadership

Culinary production

Stock control

Food safety

Organisational skills

Education

Professional culinary qualification

Job description

2A ENTERTAINMENT PTE. LTD. is seeking an experienced Sous Chef to support the Executive Chef in daily kitchen operations and uphold high standards of food quality and hygiene in a premium hospitality setting.

The role requires strong leadership, culinary production skills, and the ability to manage stock control and cost awareness while mentoring junior staff and ensuring consistent dish presentation across sections.