Senior Sous Chef

EST. 2000 PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A well-established culinary company in Singapore is seeking a skilled culinary leader to support the Head Chef in overseeing kitchen operations. Responsibilities include leading a team, ensuring food quality, and monitoring ingredient management. Candidates should possess relevant culinary qualifications and a minimum of 4 years of experience, including a supervisory role. Ideal candidates are fluent in English and Mandarin, with a passion for culinary excellence and the ability to work flexible hours, including weekends.

Qualifications

• Minimum 4 years of relevant experience in culinary roles.
• Supervisory or senior-level experience is required.
• Fluency in English and Mandarin is preferred.

Responsibilities

• Support Head Chef in kitchen operations.
• Lead and supervise culinary team to ensure food quality.
• Monitor ingredient purchasing and storage.
• Assist in creating seasonal menu.
• Enforce food hygiene and safety standards.

Skills

Leadership

Culinary expertise in Oriental cuisine

Food safety and hygiene

Team management

Education

Professional Certificate or NITEC in Culinary

Job description

Roles & Responsibilities

• Support the Head Chef in overseeing full kitchen operations.
• Lead and supervise the culinary team to ensure consistent food quality and presentation.
• Monitor purchasing, receiving, and storage of ingredients according to standards.
• Assist in menu creation, costing, and planning of seasonal dishes.
• Ensure food hygiene, safety, and sanitation are strictly enforced.
• Maintain high efficiency in food preparation and minimize wastage.
• Train, mentor, and motivate kitchen staff for continuous improvement.
• Perform all other ad-hoc duties as assigned.

Requirements

• Possess Professional Certificate, NITEC, or Culinary qualifications.
• Minimum 4 years of relevant experience, including supervisory or senior-level roles.
• Strong expertise in Oriental cuisine; international cuisine knowledge is a plus.
• Working Hours: 5.5 days per week with dynamic hours — includes morning and midnight shifts.
• Able to work weekends and public holidays when required.
• Fluent in English and Mandarin preferred.
• Leadership-driven, disciplined, and passionate about culinary excellence.