Senior Sous Chef (1-Group, Monti)

1-Group (Singapore); Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A prestigious dining establishment in Singapore is looking for an experienced Senior Sous Chef to support the Head Chef in leading culinary operations. This role involves assisting in the creation of high-quality Japanese, Western, and Mediterranean cuisine, ensuring food safety standards, and managing menu planning and quality control. Ideal candidates should have 4-5 years of relevant culinary experience, preferably in Italian fine dining, along with strong leadership and teamwork skills.

Qualifications

• Minimum 4-5 years of relevant culinary experience, preferably within Italian cuisines & fine dining.
• Proven experience in a supervisory or senior kitchen role; prior experience as a Sous Chef is preferred.
• Strong understanding of food safety, sanitation, and NEA regulatory standards.

Responsibilities

• Assist Head Chefs with creation and preparation of Japanese / Western / Mediterranean cuisine.
• Ensure food handling and hygiene regulations are followed in accordance with NEA standards.
• Responsible for food and menu planning, organizing event menu, food costing and quality control.

Skills

Leadership

Team Collaboration

Italian Cuisine Expertise

Food Safety Knowledge

Job description

We are looking for an experienced and driven Senior Sous Chef to support to Head Chef in leading the culinary operations at Monti, a refined Italian dining destination known for its elevated cuisine, exceptional service, and vibrant event experiences.

As the second-in-command in the kitchen, the Senior Sous Chef plays a pivotal role in ensuring culinary excellence, operational efficiency, and team leadership, while consistently delivering high-quality dining and event experiences aligned with MONTI's brand standards.

Job Responsibilities

“You’ll need to be able to lead and work as a team.”

• Assist Head Chefs with creation and preparation of Japanese / Western / Mediterranean cuisine.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.
• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes.
• Check that quantity and quality of items ordered are received and stored in proper condition.
• Ensuring highest quality of food served in the appropriate time frame.
• Responsible for food and menu planning, organizing event menu, food costing and quality control.
• Other ad-hoc duties as requested.

Job Requirements

• Minimum 4-5 years of relevant culinary experience, preferably within Italian cuisines & fine dining.
• Proven experience in a supervisory or senior kitchen role; prior experience as a Sous Chef is preferred.
• Italian or Mediterranean cuisine expertise is essential.
• Basic Food Hygiene Certificate and a solid understanding of food safety, sanitation, and NEA regulatory standards.
• Possesses strong leadership, communication, and team collaboration skills in a fast-paced, high-volume environment.
• High level of professionalism, initiative, and attention to detail, with the ability to perform well under pressure.
• Adaptable and willing to work across different kitchen sections, shifts, and operational requirements as needed.
• Ability to perform under pressure in a fast-paced, high-volume and event driven environment.
• Willingness to work weekends, public holidays and rotating shifts in accordance with business needs.