SOUS CHEF

Tea bench; Singapore; On-site; SGD 48,000 - 72,000; Full time

Benefits offered by this job

Competitive salary

Career progression opportunities

Ongoing culinary training

Job summary

Tea bench in Singapore is seeking a Sous Chef to support daily kitchen operations, maintain high quality and consistent food production, and uphold food safety standards. The role includes supervising chefs and coordinating across sections to ensure timely service and accurate mise en place.

You will assist in menu development, monitor inventory, and guide junior staff, stepping in during Head Chef absences. A strong culinary background and leadership are essential for success.

Qualifications

• Minimum 5 years of professional kitchen experience.
• Experience supervising and guiding kitchen teams.
• Strong knowledge of food costing, portion control, inventory, and wastage management.
• Culinary qualification or relevant hospitality qualification preferred.

Responsibilities

• Assist the Head Chef in managing the daily operations of the kitchen.
• Supervise kitchen activities and ensure smooth workflow during food preparation and service.
• Coordinate with different kitchen sections to ensure timely food production.
• Ensure adequate mise en place is completed before service.
• Monitor kitchen operations and take corrective action when required.
• Step in for the Head Chef and take responsibility for kitchen operations in their absence.
• Supervise the preparation and cooking of food according to approved recipes and standards.
• Ensure consistency in taste, quality, presentation, and portion control.
• Monitor cooking processes and ensure food is prepared within required timeframes.
• Check the quality of ingredients and prepared food before service.
• Assist the Head Chef with menu preparation and daily specials.
• Ensure proper storage, handling, labeling, and rotation of food ingredients.
• Allocate duties according to operational requirements and staff capabilities.
• Conduct kitchen briefings before service.
• Monitor staff performance, discipline, attendance, and personal appearance.
• Provide training and guidance to junior kitchen employees.
• Maintain teamwork, discipline, and professionalism within the kitchen.
• Monitor the use of ingredients and kitchen supplies.
• Assist with stock checks and inventory control.
• Ensure proper portion control to maintain food-cost targets.
• Monitor food wastage and take appropriate corrective measures.
• Ensure proper stock rotation and storage procedures.
• Report shortages, spoilage, or excessive wastage to the Head Chef or management.
• Maintain high standards of kitchen cleanliness, food hygiene, and personal hygiene.
• Ensure compliance with food safety regulations and company standards.
• Monitor safe food handling, preparation, cooking, storage, and serving procedures.
• Ensure kitchen equipment, utensils, workstations, and storage areas are properly cleaned and maintained.
• Monitor staff compliance with hygiene and safety procedures.
• Report and address food safety or workplace safety concerns promptly.
• Coordinate with front-of-house and service teams to ensure smooth food service.
• Monitor ticket times and ensure dishes are prepared and dispatched promptly.
• Coordinate food preparation between kitchen sections during busy service periods.
• Assist in resolving service-related food quality or timing issues.
• Ensure all dishes meet established presentation and quality standards before leaving the kitchen.
• Assist the Head Chef in maintaining recipes, production records, and kitchen procedures.
• Monitor daily kitchen performance and identify operational issues.
• Assist in staff training and performance development.
• Support the implementation of new recipes, menu items, and kitchen procedures.
• Recommend improvements to kitchen workflow, quality, efficiency, and cost control.
• Maintain a professional and positive working environment.

Skills

Leadership

Team supervision

Quality control

Time management

Education

Culinary qualification

Job description

Job Overview

The Sous Chef is responsible for supporting the Head Chef in managing daily kitchen operations, ensuring efficient food production, consistent quality, proper kitchen organization, and compliance with food safety and hygiene standards.

The role assists in supervising the culinary team, coordinating food preparation and service, maintaining recipes and quality standards, controlling food wastage, and ensuring smooth kitchen operations during all service periods.

Key Responsibilities

Kitchen Operations

• Assist the Head Chef in managing the daily operations of the kitchen.

• Supervise kitchen activities and ensure smooth workflow during food preparation and service.

• Coordinate with different kitchen sections to ensure timely food production.

• Ensure adequate mise en place is completed before service.

• Monitor kitchen operations and take corrective action when required.

• Step in for the Head Chef and take responsibility for kitchen operations in their absence.

Food Preparation & Production

• Supervise the preparation and cooking of food according to approved recipes and standards.

• Ensure consistency in taste, quality, presentation, and portion control.

• Monitor cooking processes and ensure food is prepared within required timeframes.

• Check the quality of ingredients and prepared food before service.

• Assist the Head Chef with menu preparation and daily specials.

• Ensure proper storage, handling, labeling, and rotation of food ingredients.

Team Supervision

• Supervise, guide, and support Chef de Parties, Demi Chefs, Commis Chefs, Cooks, and kitchen assistants.

• Allocate duties according to operational requirements and staff capabilities.

• Conduct kitchen briefings before service.

• Monitor staff performance, discipline, attendance, and personal appearance.

• Provide training and guidance to junior kitchen employees.

• Maintain teamwork, discipline, and professionalism within the kitchen.

Food Cost & Inventory Control

• Monitor the use of ingredients and kitchen supplies.

• Assist with stock checks and inventory control.

• Ensure proper portion control to maintain food-cost targets.

• Monitor food wastage and take appropriate corrective measures.

• Ensure proper stock rotation and storage procedures.

• Report shortages, spoilage, or excessive wastage to the Head Chef or management.

Hygiene & Food Safety

• Maintain high standards of kitchen cleanliness, food hygiene, and personal hygiene.

• Ensure compliance with food safety regulations and company standards.

• Monitor safe food handling, preparation, cooking, storage, and serving procedures.

• Ensure kitchen equipment, utensils, workstations, and storage areas are properly cleaned and maintained.

• Monitor staff compliance with hygiene and safety procedures.

• Report and address food safety or workplace safety concerns promptly.

Service Coordination

• Coordinate with front-of-house and service teams to ensure smooth food service.

• Monitor ticket times and ensure dishes are prepared and dispatched promptly.

• Coordinate food preparation between kitchen sections during busy service periods.

• Assist in resolving service-related food quality or timing issues.

• Ensure all dishes meet established presentation and quality standards before leaving the kitchen.

Administration & Continuous Improvement

• Assist the Head Chef in maintaining recipes, production records, and kitchen procedures.

• Monitor daily kitchen performance and identify operational issues.

• Assist in staff training and performance development.

• Support the implementation of new recipes, menu items, and kitchen procedures.

• Recommend improvements to kitchen workflow, quality, efficiency, and cost control.

• Maintain a professional and positive working environment.

Requirements

• Minimum 5 years of professional kitchen experience.

• Previous experience as a Sous Chef, Junior Sous Chef, Chef de Partie, or similar senior kitchen role preferred.

• Strong knowledge of food preparation, cooking techniques, kitchen operations, and food presentation.

• Experience supervising and guiding kitchen teams.

• Good knowledge of food costing, portion control, inventory, and wastage management.

• Strong understanding of food safety, hygiene, and sanitation standards.

• Excellent organizational and time-management skills.

• Strong leadership, communication, and problem-solving abilities.

• Ability to work effectively under pressure in a fast-paced kitchen environment.

• Culinary qualification or relevant hospitality qualification preferred.

Why Join Us?

• Be part of a dynamic and growing hospitality organization.

• Work alongside an experienced and professional culinary team.

• Opportunity to take a key leadership role in kitchen operations.

• Competitive salary and attractive benefits package.

• Opportunities for career growth and professional development.

• Positive, supportive, and team-oriented work environment.

• Ongoing culinary training and skill enhancement opportunities.

• Recognition and rewards for outstanding performance.

• Opportunity to develop leadership and culinary management skills.