Senior Sous Chef

RESTAURANT ZEN PTE. LTD.; Singapore; On-site; SGD 80,000 - 110,000; Full time

Job summary

Zén in Singapore, a three-Michelin-starred restaurant, is seeking a Senior Sous Chef to join the culinary team. You will work closely with the Head Chef to uphold top-tier quality, consistency, and innovation in a high-pressure kitchen.

Lead, mentor, and develop junior chefs while maintaining exceptional standards of food safety, hygiene, and service. This role demands meticulous attention to detail and a passion for excellence.

Qualifications

• Experience in a Sous Chef or Senior Chef de Partie role in fine-dining or Michelin-starred setting.
• Strong leadership and team management skills.
• Excellent knowledge of modern culinary techniques, food preparation and plating standards.
• Highly organised, disciplined and able to manage multiple priorities in a fast-paced environment.
• Effective communicator who can mentor and develop junior chefs.

Responsibilities

• Oversee daily kitchen operations with Head Chef to ensure consistent execution of culinary standards.
• Execute restaurant menu and maintain highest standards of food quality and presentation.
• Ensure dishes are prepared and presented according to established recipes and plating standards.
• Supervise food preparation, mise en place, service, and closing procedures.
• Monitor ingredients for freshness and proper handling; identify and address operational issues.
• Maintain a clean, organized, and efficient working environment; lead by example on hygiene.

Skills

Leadership

Team management

Communication

Problem solving

Attention to detail

Job description

Job Description & Requirements

Join Our Team at Zén - A 3-Michelin-Star Experience in the Heart of Singapore

Are you an experienced and ambitious chef looking to take the next step in your culinary career? Zén , one of only three 3-Michelin-starred restaurants in Singapore, is seeking a talented and driven Senior Sous Chef to join our exceptional culinary team.

Located in a beautifully restored three-story shophouse in the heart of Singapore, Zén offers a unique gastronomic experience combining exceptional local ingredients with world-class produce and innovative culinary techniques.

As a Senior Sous Chef, you will play a key leadership role within the kitchen, working closely with the Head Chef and senior culinary team to ensure the highest standards of food quality, consistency, creativity, and operational excellence.

The Ideal Candidate

• Has at least 3-5 years of experience in a Sous Chef or Senior Chef de Partie role , preferably within a fine-dining or Michelin-starred restaurant.
• Michelin-starred restaurant experience is highly preferred.
• Possesses strong leadership and team management skills.
• Has excellent knowledge of modern culinary techniques, food preparation, and fine-dining standards.
• Is highly organised, disciplined, and able to manage multiple priorities in a fast-paced environment.
• Has a strong eye for detail and a passion for consistency and excellence.
• Is an effective communicator who can motivate, mentor, and develop junior members of the team.
• Demonstrates strong problem-solving and decision-making abilities.
• Is committed to maintaining the highest standards of food safety, hygiene, and kitchen operations.

Key Responsibilities

As Senior Sous Chef , you will work closely with the Head Chef to oversee the daily operations of the kitchen and ensure the consistent execution of Zén's culinary standards.

Your key responsibilities will include:

Kitchen Operations & Food Quality

• Oversee daily kitchen operations and ensure smooth and efficient service.
• Work closely with the Head Chef to execute the restaurant's menu and maintain the highest standards of food quality and presentation.
• Ensure all dishes are prepared and presented consistently according to established recipes, techniques, and plating standards.
• Supervise food preparation, mise en place, service, and kitchen closing procedures.
• Monitor the quality, freshness, and proper handling of all ingredients.
• Identify operational issues during preparation and service and take appropriate corrective action.
• Maintain a clean, organised, and efficient working environment throughout the kitchen.

Team Leadership & Development

• Lead, supervise, and motivate the kitchen team during daily operations and service.
• Delegate responsibilities effectively and ensure all team members understand their duties and expectations.
• Train, mentor, and develop junior chefs, including Chef de Parties, Commis Chefs, and interns.
• Provide guidance and feedback to team members to improve technical skills, efficiency, and overall performance.
• Promote a positive, professional, and respectful kitchen culture.
• Assist the Head Chef with staff scheduling, manpower planning, and daily task allocation where required.

Menu & Culinary Development

• Assist the Head Chef with menu development, recipe testing, and the introduction of new dishes.
• Contribute creative ideas while ensuring that new dishes remain aligned with Zén's culinary philosophy and standards.
• Assist with the testing and implementation of new techniques, ingredients, and preparation methods.
• Ensure new menu items are properly communicated and executed consistently by the kitchen team.

Cost Control & Inventory

• Assist with monitoring food costs and minimising wastage.
• Monitor portion control and ensure ingredients are used efficiently.
• Assist with stocktaking, ordering, receiving, and proper storage of ingredients.
• Ensure all products are stored correctly and used within their required shelf life.
• Work with the Head Chef and management team to maintain effective kitchen cost controls.

Food Safety & Hygiene

• Ensure strict compliance with food safety, hygiene, and sanitation standards.
• Monitor proper food storage, labelling, temperature control, and handling procedures.
• Ensure kitchen equipment and work areas are maintained to the required hygiene standards.
• Lead by example and ensure all team members follow the restaurant's food safety and hygiene procedures.

Communication & Coordination

• Maintain effective communication between the kitchen, service team, and management.
• Conduct and participate in daily briefings and service preparations.
• Communicate operational issues, staff concerns, and service feedback to the Head Chef.
• Ensure smooth coordination between different kitchen sections during preparation and service.
• Support the Head Chef in maintaining a professional and collaborative working environment.

Employee Benefits Include

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