Senior Sous Chef – Multi-Cuisine R&D Lead

Neo Group; Singapore; On-site; SGD 70,000 - 90,000; Full time

Job summary

Neo Group in Singapore is seeking a Senior Sous Chef who will lead R&D and ingredient innovation across Thai, Chinese, Western, Japanese, Korean, Indian, Vietnamese and Bakery cuisines. You will oversee day-to-day kitchen operations in a catering environment, drive quality and consistency in recipes, and ensure strict adherence to food safety standards.

The role also involves collaborating with all levels of staff, maintaining high service standards, and taking ownership of training and

Qualifications

• Minimum 3 years of related experience.
• Able to work effectively in a team environment.
• Present a positive and professional attitude at all times.
• Good interpersonal skills for dealing with all levels of people.
• Good problem-solving skills.
• Creative and experimental in cooking.

Responsibilities

• Lead the creation and preparation of Thai, Chinese, Western, Japanese, Korean, Indian, Vietnamese and Bakery items.
• Assist in the smooth-running operations of a catering kitchen.
• Ensure 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 per company’s standard recipes.
• Check quantity and quality of items ordered are received and stored in proper condition.
• Work closely with all levels of staff to achieve high satisfaction of food items.
• Ad-hoc duties as assigned.

Skills

Team player

Interpersonal skills

Problem solving

Creative cooking

Willing to work in West

Job description

Neo Group in Singapore is seeking a Senior Sous Chef who will lead R&D and ingredient innovation across Thai, Chinese, Western, Japanese, Korean, Indian, Vietnamese and Bakery cuisines. You will oversee day-to-day kitchen operations in a catering environment, drive quality and consistency in recipes, and ensure strict adherence to food safety standards.

The role also involves collaborating with all levels of staff, maintaining high service standards, and taking ownership of training and