Sous Chef

ORIGINAL BOTAK JONES PTE. LTD.; Singapore; On-site; SGD 42,000 - 63,000; Full time

Job summary

ORIGINAL BOTAK JONES PTE. LTD. in Singapore is seeking an experienced Kitchen Supervisor to support daily kitchen operations and service.

You will assist the Head Chef, ensure recipes, portions, presentation, and quality standards are met, and coordinate with the service team for timely food service. You will supervise kitchen staff, allocate duties, monitor performance, and uphold high standards of food quality, hygiene, and safety.

Qualifications

• Minimum 2–3 years of relevant experience in a professional kitchen.
• Experience supervising and leading a kitchen team.
• Good knowledge of food preparation, cooking techniques, and hygiene standards.

Responsibilities

• Oversee daily kitchen operations and service with the Head Chef.
• Ensure recipes, portion sizes, presentation, and quality standards are followed.
• Monitor food preparation and consistency across dishes.
• Coordinate with the service team for smooth and timely food service.
• Supervise, guide, and support kitchen staff; allocate duties and stations.
• Monitor staff performance and adherence to procedures.
• Maintain high standards of food quality, hygiene and safety.
• Assist with inventory, stock checks, and cost control.
• Assist with menu preparation, recipe development, and trials.

Skills

Staff supervision

Food safety

Inventory control

Menu development

Mise en place

Job description

1. Kitchen Operations

• Assist the Head Chef in overseeing daily kitchen operations and service.
• Ensure all food is prepared according to the required recipes, portion sizes, presentation, and quality standards.
• Monitor food preparation and cooking processes to ensure consistency.
• Coordinate with the service team to ensure smooth and timely food service.

2. Staff Supervision

• Supervise, guide, and support kitchen staff during daily operations.
• Allocate duties and work stations according to operational requirements.
• Monitor staff performance, discipline, and adherence to kitchen procedures.

3. Food Quality & Hygiene

• Maintain high standards of food quality, taste, presentation, and consistency.
• Ensure proper food handling, storage, labelling, and preparation procedures are followed.
• Monitor kitchen cleanliness and ensure all equipment and work areas are properly cleaned and maintained.
• Ensure compliance with food safety, hygiene, and workplace safety requirements.

4. Inventory & Cost Control

• Assist with monitoring food inventory and stock levels.
• Check incoming ingredients for quantity, freshness, and quality.
• Minimise food wastage through proper portion control and stock management.
• Assist with stock-taking and maintain accurate inventory records.

5. Menu & Food Preparation

• Assist the Head Chef with menu preparation, recipe development, and new dish trials when required.
• Ensure recipes and standard operating procedures are consistently followed.
• Prepare mise en place and ensure sufficient ingredients are available before service.
• Monitor portion control and food presentation standards.

Requirements

• Minimum 2–3 years of relevant experience in a professional kitchen, preferably with Sous Chef or Senior Chef experience.
• Experience in supervising and leading a kitchen team.
• Good knowledge of food preparation, cooking techniques, food safety, and hygiene standards.
• Able to work in a fast-paced F&B environment.
• Strong attention to detail and ability to maintain consistent food quality.
• Able to work shifts, weekends, and public holidays when required.
• Positive attitude, responsible, and able to work independently.