Senior Sous Chef

ACQUA E FARINA PTE. LTD.; Singapore; On-site; SGD 67,000 - 112,000; Full time

Benefits offered by this job

Staff meals during working hours

Career progression opportunities

Performance-based incentives

No accommodation provided

Job summary

ACQUA E FARINA PTE. LTD. is seeking an experienced Kitchen Operations Manager to lead daily food production, supervise shifts, and ensure smooth back-of-house operations in Singapore.

You will mentor the culinary team, drive menu execution, manage costs, inventory, and uphold HACCP and safety standards while supporting the Head Chef in daily operations. This role demands strong leadership, excellent communication, and the ability to thrive in a fast-paced environment, delivering consistent

Qualifications

• Minimum 5 years of relevant kitchen experience with leadership exposure.
• Proven Senior Sous Chef / Sous Chef background.
• Strong culinary skills and knowledge of cooking techniques.
• Ability to work efficiently in a fast-paced environment.
• Strong leadership, communication, and organisational skills.
• Knowledge of food costing, inventory control, and kitchen operations.
• Familiarity with hygiene and safety standards in Singapore.

Responsibilities

• Oversee daily food production, manage kitchen shifts and back-of-house operations.
• Train, mentor, schedule and supervise culinary staff to maintain productivity, discipline and morale.
• Ensure high standards in food preparation, presentation and taste; assist in menu planning and specials.
• Monitor food and labour costs, manage inventory levels, minimise wastage and approve supply orders.
• Enforce HACCP, hygiene and safety standards in line with Singapore regulations.
• Support Head Chef in daily operations and take full responsibility when required.

Skills

Leadership

Communication

Organizational skills

Culinary excellence

Staff training

Inventory control

Food costing

HACCP & safety

Job description

Kitchen Operations Management

Oversee daily food production, manage kitchen shifts, and ensure smooth back-of-house operations.

Staff Leadership & Supervision

Train, mentor, schedule, and supervise culinary staff to maintain productivity, discipline, and morale.

Food Quality & Menu Execution

Ensure consistent high standards in food preparation, presentation, and taste. Assist in menu planning, specials, and menu improvements.

Cost Control & Inventory Management

Monitor food and labour costs, manage inventory levels, minimise wastage, and approve kitchen supply orders.

Hygiene, Safety & Compliance

Enforce strict food safety, sanitation, and hygiene standards in compliance with HACCP and Singapore regulations.

Executive Chef Support

Support the Head Chef in daily operations and take full responsibility for kitchen operations when required.

Requirements & Qualifications

• Minimum 5 years of relevant experience in a professional kitchen, with leadership exposure
• Proven experience as a Senior Sous Chef / Sous Chef
• Strong culinary skills and knowledge of cooking techniques
• Ability to work efficiently in a fast-paced environment
• Strong leadership, communication, and organisational skills
• Knowledge of food costing, inventory control, and kitchen operations
• Familiarity with hygiene and safety standards in Singapore.

Benefits

• Staff meals during working hours
• Career progression opportunities
• Performance-based incentives
• No accommodation provided