Sous Chef

SINGAPORE STRAITS WINE COMPANY PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A premier dining establishment in Singapore seeks a Sous Chef to support the Head Chef in managing back-of-house operations. Responsibilities include overseeing food preparation, maintaining food quality and hygiene, and leading the kitchen team. Candidates should have 3-4 years of experience, preferably with Mediterranean cuisine, and a passion for wines. This role offers opportunities for professional development and a healthy work-life balance with a 5-day workweek.

Benefits

Professional Development

Health Insurance

Medical benefit

Staff Discount

5 Days work week

Qualifications

• 3-4 years of experience in a similar role, preferably with Mediterranean cuisine.
• Strong passion for wines.
• Ability to work well in a team.

Responsibilities

• Assist in managing daily kitchen operations and food preparation.
• Supervise kitchen staff and ensure hygiene compliance.
• Monitor stock usage and assist in food cost control.

Skills

Teamwork

Leadership

Menu innovation

Food quality maintenance

Education

Food & hygiene certificate

Job description

Overview

The Sous Chef supports the Head Chef in managing all back-of-house (BOH) operations, ensuring smooth daily workflows, consistent food quality, and compliance with hygiene and safety standards. He/she assists in menu execution, recipe documentation, staff supervision, and inventory control, while contributing ideas for R&D and menu innovation.

The Sous Chef acts as the second-in-command in the kitchen, providing leadership to the team, overseeing service, and taking charge in the absence of the Head Chef. This role is crucial in ensuring operational excellence, teamwork, and a high standard of dining experience.

Responsibilities

1. Work closely with service crew (FOH) and management teams to ensure smooth coordination of food service.
2. Work closely with HQ teams and Stakeholders (Logistics, Procurement, Finance, Marketing, HR) to understand requirements and follow through on changes.
3. Assist the Head Chef in supervising and coordinating daily kitchen operations, food preparation, cooking, and plating.
4. Execute recipes and SOPs to ensure consistency in taste, portioning, and presentation.
5. Support menu testing, R&D initiatives, and feedback collection.
6. Monitor stock usage, practice proper storage (FIFO), and report low or expired items.
7. Assist in food cost control by minimizing wastage, monitoring portion control, and supporting accurate inventory tracking.
8. Train, mentor, and guide junior chefs and kitchen assistants in proper cooking methods and hygiene practices.
9. Ensure cleanliness, hygiene, and food safety compliance in all BOH areas.
10. Maintain kitchen readiness for smooth service during peak hours.
11. Perform any other duties assigned by the Head Chef

Requirements

• Prior at least 3 - 4 years of experience is preferred. With Mediterranean cuisine experience will be an added advantage.
• Passion in wines
• Food & hygiene certificate
• Well organized and good team player
• Work location at 123 Penang Rd, Singapore 238465.

Benefits

• Professional Development
• Health Insurance
• Medical benefit
• Staff Discount
• 5 Days work week