Senior Sous Chef

ELITEZ PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading catering service in Singapore seeks a Senior Sous Chef to oversee kitchen operations, ensure high-quality food production, and lead the culinary team. The ideal candidate will have 8-10 years of experience, strong leadership skills, and a commitment to customer service. This role entails managing daily food production activities, staff supervision, and maintaining culinary standards in a dynamic environment.

Qualifications

• Minimum 8-10 years of relevant culinary experience, including supervisory or senior leadership experience.
• Ability to manage complex workflows and meet operational deadlines.
• Proven ability to maintain high culinary standards.

Responsibilities

• Oversee and coordinate all daily food production activities.
• Supervise, guide, and motivate kitchen staff.
• Manage customer feedback professionally.

Skills

Strong communication skills

Excellent organisational skills

Leadership and interpersonal skills

Customer-service focused

Job description

Job Summary

The Senior Sous Chef oversees and leads back-of-house operations, including daily and banquet menu planning, kitchen workflow management, cost control, manpower planning, hygiene and safety compliance, and administrative reporting. The role supports the Head Chef/Executive Chef in ensuring consistent, high-quality food production and service standards, while taking a lead role in supervising and developing the culinary team.

Key Responsibilities

Operations & Food Production

• Oversee and coordinate all daily food production activities and kitchen operations.
• Ensure all dishes meet required quality, presentation, hygiene, and food safety standards.
• Lead the planning and execution of monthly rotating menus, seasonal menus, and food promotions.
• Oversee banquet and event preparation in collaboration with the F&B Coordinator/Supervisor.
• Ensure adherence to internal SOPs, regulatory guidelines, and audit requirements.
• Serve as second-in-command in the kitchen, acting for the Head Chef when required.

Manpower Management & Communication

• Supervise, guide, and motivate kitchen staff through effective daily communication and leadership.
• Support manpower planning, recruitment recommendations, and workforce scheduling.
• Oversee employee training, skills development, and performance standards.
• Ensure timely submission of HR-related documentation including attendance, timecards, leave applications, and manpower cost records.

Customer & Stakeholder Engagement

• Manage customer feedback professionally and provide timely service recovery where necessary.
• Participate in service, operational, and review meetings to support continuous improvement.
• Collaborate with internal departments (HR, Finance, Purchasing, and Safety & Quality) during audits, inspections, and operational reviews.

Administration & Reporting

• Prepare and submit accurate weekly and monthly operational, administrative, and financial reports.
• Maintain proper documentation and logs including food sampling records, cooking core temperature logs, and refrigerator temperature monitoring.

Safety, Hygiene & Equipment Management

• Ensure safe, proper, and efficient use of kitchen equipment; report and follow up on faulty equipment.
• Uphold high standards of cleanliness, hygiene, and workplace safety across all kitchen areas.
• Ensure strict compliance with food safety protocols, hazard prevention measures, and audit standards.

Other Duties

• Perform other reasonable duties assigned by management to support operational needs.
• Provide leadership support during peak periods, events, or the Head Chef’s absence.

Key Requirements

• Minimum 8-10 years of relevant culinary experience, including supervisory or senior leadership experience.
• Strong communication skills (verbal and written), with the ability to convey information clearly and professionally.
• Excellent organisational skills to manage complex workflows, prioritise tasks, and meet operational deadlines.
• Strong leadership and interpersonal skills, with the ability to guide and motivate team members at all levels.
• Ability to understand and contribute to broader kitchen and operational strategies.
• Customer-service focused, demonstrating professionalism and confidence when engaging customers and stakeholders.
• Proven ability to maintain high culinary standards with consistency in quality and presentation.
• A collaborative team player with a strong sense of responsibility and initiative.

Contact Person : Lavaniea

EA License No.16C8004 | Registration: R24157849