Sous Chef

Tyson Jay Group; Singapore; On-site; SGD 48,000 - 60,000; Full time

Job summary

Tyson Jay Management Pte Ltd in Singapore is seeking a Sous Chef to lead daily kitchen operations and mentor a team. You will ensure consistent quality, plating and presentation of dishes while maintaining high hygiene and safety standards.

The role requires 2–3 years in a kitchen leadership position with strong experience in Western cuisine, menu development and cost control. The roster will include alternating 5- to 6-day shifts, with opportunities to contribute to pricing and menu direction.

Qualifications

• 2–3 years of relevant experience as a Sous Chef or junior sous chef in a kitchen leadership role.
• Hands-on supervision of kitchen staff and maintaining food quality and service standards in a restaurant.
• Strong understanding of menu development, recipe preparation and modern food presentation.
• Solid knowledge of food costing and inventory control; willingness to work a 5- or 6-day roster.

Responsibilities

• Lead and support day-to-day kitchen operations to ensure smooth preparation and service.
• Supervise kitchen team and maintain consistent standards in food preparation and production.
• Ensure dishes are plated and presented to a high standard.
• Uphold food safety, hygiene, sanitation and kitchen cleanliness.
• Monitor food costs, wastage and inventory for efficient operations.
• Manage par levels, market lists and incoming perishable quality.
• Contribute to menu planning, recipe development, pricing discussions.
• Coach and develop kitchen staff through on-the-job training.

Skills

Team leadership

Food safety

Menu development

Food costing

Inventory control

Job description

Responsibilities

• Lead and support day-to-day kitchen operations to ensure smooth preparation and service.
• Supervise kitchen team members and maintain consistent standards across food preparation and production.
• Ensure dishes are prepared, plated and presented to a consistently high standard.
• Maintain strong food safety, hygiene, sanitation and kitchen cleanliness standards.
• Monitor food costs, wastage and inventory to support efficient kitchen operations.
• Manage par levels, market lists, stock requirements and the quality of incoming perishable items.
• Contribute to menu planning, recipe development, food presentation and pricing discussions.
• Work closely with restaurant management while coaching and developing kitchen team members through on-the-job training.

Requirements

• Around 2 to 3 years of relevant experience in a Sous Chef, Junior Sous Chef or comparable kitchen leadership position, with solid Western cuisine experience.
• Hands-on experience supervising kitchen staff and maintaining food quality and service standards in a restaurant environment.
• Good understanding of menu development, recipe preparation and modern food presentation.
• Sound knowledge of food costing and inventory control, with flexibility to work an alternating 5-day and 6-day roster.

Tyson Jay Management Pte Ltd | EA Licence No. 24C2479
Ivan Lim | EA Personnel Reg No. R1109856