Senior Sous Chef

Stamfles Internation Pte Ltd; Singapore; On-site; SGD 56,000 - 89,000; Full time

Job summary

Stamfles Internation Pte Ltd is seeking a Senior Sous Chef to lead the hotel dining kitchen, ensuring top food quality and presentation. You will manage daily hot kitchen operations, coach staff, and implement cost controls to maintain profitability.

Responsibilities include menu planning, recipe development, and collaboration with service teams to ensure seamless dining experiences in a fast-paced hotel setting.

Qualifications

• Oversee daily hot kitchen operations and food preparation.
• Lead, train and guide kitchen staff to maintain quality and efficiency.
• Monitor food costs, inventory, and wastage to control expenses.
• Ensure food safety, hygiene, and compliance with SOPs.
• Coordinate with service staff for smooth dining operations.
• Lead menu planning and recipe development for new dishes.

Responsibilities

• Oversee daily kitchen operations and food preparation.
• Supervise, train, and guide kitchen staff.
• Ensure consistent food quality, taste, and presentation.
• Maintain and improve recipes, procedures, and SOPs.
• Monitor inventory, stock ordering, and wastage control.
• Ensure cleanliness, hygiene, and food safety compliance.
• Coordinate with service staff for smooth food operations.
• Assist in menu planning, R&D, and new dish development.
• Monitor costs, portions, and kitchen efficiency.
• Take charge in Head Chef’s absence.

Skills

Hot Kitchen

Leadership

Staff Training

Cost Control

Food Safety

Kitchen Operations

Western Cuisine

Communication

Job description

• Run hot kitchen: lead prep, plating, quality, safety, cost control and coach staff
• Work in a hotel dining setting, ensuring consistent food quality and presentation
• Lead menu planning and recipes, shape kitchen workflows and grow as a leader!

Senior Sous Chef responsible for overseeing daily hot kitchen operations in a hotel dining environment, ensuring consistent food quality and presentation, efficient food preparation, supervising and training kitchen staff, maintaining food safety and hygiene standards, supporting menu planning and recipe development, and ensuring cost control and smooth kitchen workflow.

Job Requirements

Key Responsibilities:

• Oversee daily kitchen operations and food preparation.
• Supervise, train, and guide kitchen staff.
• Ensure consistent food quality, taste, and presentation.
• Maintain and improve recipes, food preparation procedures, and kitchen SOPs.
• Monitor food inventory, stock ordering, and wastage control.
• Ensure kitchen cleanliness, hygiene, and food safety compliance.
• Coordinate with service staff to ensure smooth food operations.
• Assist in menu planning, food R&D, and new dish development.
• Monitor food costs, portion control, and kitchen efficiency.
• Take charge of kitchen operations in the Head Chef's absence.

Requirements / About You:

• Minimum 3–5 years of experience in Kitchen operations, with at least 2-3 years in a supervisory or managerial role.
• Strong experience in Hot Kitchen, Western Food preparation is essential.
• Strong leadership and people management skills.
• Good understanding of kitchen operations, manpower planning, inventory, and cost control.
• Able to lead, train, and motivate a team in a fast-paced environment.
• Strong communication and interpersonal skills.
• Good problem-solving and complaint-handling skills.
• Good knowledge of food hygiene, food safety, and workplace safety standards.
• Able to monitor sales performance, food cost, labour cost, wastage, and operational expenses.
• Able to work shifts, weekends, and public holidays.