Seasoned Sous Chef: Lead Kitchen & Menu Innovation

Tyson Jay Management; Singapore; On-site; SGD 42,000 - 64,000; Full time

Job summary

Tyson Jay Management is seeking a skilled Sous Chef to lead and mentor the kitchen team in delivering high-quality Western cuisine. You will oversee day-to-day operations, ensure consistent plating, and maintain strict hygiene and inventory controls in a fast-paced restaurant environment.

The role requires hands-on leadership, menu development input, and a collaborative approach with restaurant management. A 5-day/6-day roster flexibility is expected to support service needs in Singapore.

Qualifications

• 2–3 years in a Sous Chef/Junior Sous Chef or similar leadership role.
• Solid Western cuisine experience and staff supervision.
• Understanding of menu development, costing and modern plating.

Responsibilities

• Lead day-to-day kitchen operations for smooth prep and service.
• Supervise kitchen team and maintain consistent food quality and standards.
• Ensure dishes are plated and presented to a high standard.
• Maintain food safety, hygiene, sanitation and cleanliness.
• Monitor food costs, wastage and inventory control.
• Manage par levels, market lists and incoming perishable quality.
• Contribute to menu planning, recipes, presentation and pricing discussions.
• Coach and develop kitchen staff through on-the-job training.

Skills

Sous Chef experience

Kitchen supervision

Food presentation

Menu development

Job description

Tyson Jay Management is seeking a skilled Sous Chef to lead and mentor the kitchen team in delivering high-quality Western cuisine. You will oversee day-to-day operations, ensure consistent plating, and maintain strict hygiene and inventory controls in a fast-paced restaurant environment.

The role requires hands-on leadership, menu development input, and a collaborative approach with restaurant management. A 5-day/6-day roster flexibility is expected to support service needs in Singapore.