Senior Sous / Sous Chef

KONVIVIALITY PTE. LTD.; Singapore; On-site; SGD 78,000 - 134,000; Full time

Job summary

KONVIVIALITY PTE. LTD. in Singapore is seeking a seasoned Head Chef to lead daily kitchen operations, ensure consistent quality and plating, and drive menu development.

You will supervise and develop the kitchen team, manage inventory and food costs, enforce NEA/SFA hygiene and allergen standards, and step in as Head Chef when required.

The role requires at least five years in professional kitchens, including two years as Sous Chef or Chef de Partie, and a WSQ Food Safety Course Level 1 or higher.

Qualifications

• Minimum 5 years’ experience in professional kitchens.
• At least 2 years as Sous Chef or Chef de Partie.
• Valid WSQ Food Safety Course Level 1 or higher certification.

Responsibilities

• Execute daily kitchen service to ensure consistent food quality and presentation.
• Supervise, train, and schedule kitchen staff for efficiency and performance.
• Collaborate with Head Chef to develop menus and cost dishes accurately.
• Manage ordering, stock control, and minimize wastage to hit cost targets.
• Enforce NEA/SFA hygiene, HACCP, and allergen standards to ensure food safety.
• Lead kitchen operations in the absence of the Head Chef to maintain service continuity.

Skills

Kitchen leadership

Staff training

Food costing

Stock control

HACCP awareness

Allergen compliance

Pressure tolerance

Flexible shifts

Education

WSQ Food Safety Course Level 1+

Job description

Job Summary

Lead daily kitchen operations to maintain consistent food quality and plating. Supervise and develop the kitchen team, manage inventory and food costs, enforce hygiene standards, and support menu development. Act as Head Chef when required.

Responsibilities

• Execute daily kitchen service to ensure consistent food quality and presentation
• Supervise, train, and schedule kitchen staff to maintain operational efficiency and team performance
• Collaborate with the Head Chef to develop menus and accurately cost dishes
• Manage ordering, stock control, and minimize wastage to achieve food cost targets
• Enforce compliance with NEA/SFA hygiene, HACCP, and allergen standards to ensure food safety
• Lead kitchen operations in the absence of the Head Chef to maintain service continuity

Required competencies and certifications

• Minimum 5 years’ experience in professional kitchens, including at least 2 years as Sous Chef or Chef de Partie
• Valid WSQ Food Safety Course Level 1 or higher certification

Preferred competencies and qualifications

• Demonstrated leadership and team training skills to develop kitchen staff
• Knowledge of food costing and stock control practices
• Ability to remain calm under pressure and adapt to flexible shifts, including weekends and public holidays