Senior Sous Chef: Menu Creator & Kitchen Leader

The Dandy Partnership Pte Ltd; Singapore; On-site; SGD 58,000 - 85,000; Full time

Job summary

The Dandy Partnership Pte Ltd is seeking a seasoned kitchen leader to oversee menu creativity and daily quality across all services. You will train and develop the kitchen team, manage cost controls, schedules, and payroll, while ensuring compliance with hygiene standards and delivering the brand promise.

The role requires strong leadership, extensive culinary experience in Western and Asian cuisines, and a proactive approach to maintaining high food quality and guest satisfaction.

Qualifications

• Experience as a Jnr Sous Chef with 3+ years in a kitchen environment.
• Proven leadership and people management skills.
• Strong management and operational capabilities.
• Commitment to high food quality across menus.
• Versatility across Western and Asian cuisines.
• Positive attitude and proactive mindset.
• Clear communication skills and teamwork focus.
• Dedication to delivering excellent guest service.
• Strong planning and organisational abilities.
• Willingness to train and develop junior staff.
• Minimum 5 years of culinary experience.

Responsibilities

• Lead and train kitchen team to motivate and grow the group.
• Ensure daily quality and consistency of all dishes.
• Oversee menu creativity and cost control for the kitchen.
• Plan rosters and scheduling to meet service demands.
• Manage kitchen payroll and cost controls.
• Ensure compliance with Food Hygiene and Safety standards.
• Deliver on the brand promise through consistent execution.

Skills

Jnr Sous Chef exp

Leadership

Management experience

Food quality

Cuisine versatility

Positive attitude

Communication

Customer service

Planning & organisation

Team development

5+ years exp

Job description

The Dandy Partnership Pte Ltd is seeking a seasoned kitchen leader to oversee menu creativity and daily quality across all services. You will train and develop the kitchen team, manage cost controls, schedules, and payroll, while ensuring compliance with hygiene standards and delivering the brand promise.

The role requires strong leadership, extensive culinary experience in Western and Asian cuisines, and a proactive approach to maintaining high food quality and guest satisfaction.