Senior Sous Chef

Private Advertiser; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A leading hospitality establishment in Singapore is seeking a Senior Sous Chef to support the Executive Chef in managing kitchen operations. The role emphasizes culinary leadership, menu development, and operational excellence. Candidates should have extensive experience in local Singaporean and Western cuisines, strong leadership abilities, and a commitment to high-quality service. Join a dynamic kitchen environment that thrives on collaboration and innovation.

Qualifications

• 6-8 years culinary experience with banquet and buffet operations.
• Experience in hotels or large food establishments is preferred.
• Valid Basic Food Hygiene Certificate is required.

Responsibilities

• Supervise daily kitchen activities and coordinate with team.
• Lead menu innovation for seasonal and special offerings.
• Oversee event execution and ensure guest satisfaction.

Skills

Culinary expertise in local Singaporean cuisines

Leadership skills

Menu development

Team management

Strong communication skills

Operational efficiency

Education

"O" Level or equivalent

Culinary diplomas/certifications

Job description

The Senior Sous Chef supports the Executive Chef in overseeing kitchen operations, with a focus on delivering high-quality local and Western dishes across à la carte, buffet, and banquet settings. This role demands strong leadership, menu innovation, and operational excellence in high-volume environments.

Job Description

• Culinary Leadership

  • Supervise and coordinate daily kitchen activities across multiple stations.

  • Lead preparation and execution of local and Western dishes for buffet and banquet service.

  • Ensure consistency in taste, presentation, and portion control

• Menu Development

  • Collaborate with Executive Chef to design seasonal menus and special promotions

  • Innovate buffet and banquet offerings to meet client expectations and dietary needs

• Operational Excellence

  • Monitor food production to ensure efficiency and quality

  • Maintain hygiene, safety, and sanitation standards in compliance with regulations

  • Manage inventory, food cost, and kitchen supplies to optimize profitability

• Team Management

  • Train and mentor junior chefs and kitchen staff

  • Schedule shifts and delegate tasks to ensure smooth operations

  • Foster a positive and collaborative kitchen culture

• Event Execution

  • Oversee culinary setup and execution for large-scale banquets and buffet events

  • Coordinate with service teams to ensure seamless guest experience.

  • Troubleshoot and adapt quickly during live service

Requirement

• Preferably holds "O" Level qualifications or equivalent; culinary diplomas/certifications are advantageous.

• Minimum 6–8 yearsof culinary experience, including banquet and buffet operations. Experience in hotels, catering companies, or large F&B establishments preferred

• Proven expertise in local Singaporean and Western cuisines

• Strong leadership and communication skills

• Solid mathematical and analytical skills for inventory, costing, and planning.

• Possess a valid Basic Food Hygiene Certificate (required).

• A proactive team player with the ability to work well under pressure and during extended hours.