Senior Sous Chef — Lead Kitchen, Menu & Mentorship

Treetops Executive Residences; Singapore; On-site; SGD 40,000 - 60,000; Full time

Benefits offered by this job

Medical insurance

Career development

Collaborative culture

Work-life balance

Job summary

Treetops Executive Residences is seeking an experienced Sous Chef to lead daily kitchen operations in our Orchard Central Region property. The role emphasizes menu planning, recipe development, and hands-on cooking to deliver exceptional guest dining experiences.

You will manage kitchen staff, uphold strict hygiene standards, train team members, and collaborate with the broader hospitality team to ensure seamless service, while controlling stock and minimizing waste.

Qualifications

• Proven experience as a Sous Chef or in a similar senior culinary role.
• Strong leadership and people management skills.
• Exceptional attention to detail and commitment to high food safety standards.
• Able to work in a fast-paced environment, including weekends and public holidays.
• Passionate about food and committed to excellence.

Responsibilities

• In charge of kitchen daily operations, menu planning, recipe development and food preparation.
• Overseeing the kitchen staff, ensuring strict adherence to food safety and hygiene standards.
• Coordinating the flow of kitchen operations, delegating tasks and monitoring progress.
• Providing training and mentorship to kitchen team members to enhance their skills.
• Collaborating with the wider hospitality team to deliver seamless service to guests.
• Maintaining inventory and controlling requisitioning, storage and waste.

Skills

Leadership

Food safety

Menu development

Training

Operations management

Job description

Treetops Executive Residences is seeking an experienced Sous Chef to lead daily kitchen operations in our Orchard Central Region property. The role emphasizes menu planning, recipe development, and hands-on cooking to deliver exceptional guest dining experiences.

You will manage kitchen staff, uphold strict hygiene standards, train team members, and collaborate with the broader hospitality team to ensure seamless service, while controlling stock and minimizing waste.