Sous Chef

VAELYNN TALENT PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prominent culinary organization in Singapore is seeking a Sous Chef to assist the Head Chef in managing daily kitchen operations. The ideal candidate will lead service, ensure food quality, and supervise the kitchen team. A strong background in hot kitchen operations and previous supervisory experience is essential. Candidates should possess a WSQ Food Hygiene Certificate, with additional culinary qualifications being an advantage. This role offers a dynamic work environment and the opportunity to run the kitchen independently when required.

Qualifications

• 3–5 years professional kitchen experience in café, brunch, or bistro.
• Previous supervisory or Sous Chef experience.
• Strong background in hot kitchen operations.

Responsibilities

• Lead hot kitchen operations and daily service.
• Plan and oversee daily prep and mise en place.
• Ensure food quality, portion control, and presentation.
• Supervise, train, and guide kitchen staff.

Skills

Leadership mindset

Calm under pressure

Education

WSQ Food Hygiene Certificate

Culinary or Kitchen Management qualification

Job description

Sous Chef

Overview

Assist the Head Chef in managing daily kitchen operations. Lead service, ensure food quality and consistency, and supervise the kitchen team. Able to run the kitchen independently when required.

Key Responsibilities

• Lead hot kitchen operations and daily service

• Plan and oversee daily prep and mise en place

• Ensure food quality, portion control, and presentation

• Coordinate service flow with FOH

• Supervise, train, and guide kitchen staff

• Conduct hygiene, temperature, and opening/closing checks

• Ensure food safety and HACCP compliance

• Monitor inventory, wastage, and equipment

• Prepare basic daily and weekly kitchen reports

• Escalate manpower, stock, or equipment issues to Head Chef

Requirements

• 3–5 years professional kitchen experience (café / brunch / bistro)

• Previous supervisory or Sous Chef experience

• Strong hot kitchen background; cold station knowledge a plus

• Leadership mindset; calm under pressure

Certification

• WSQ Food Hygiene Certificate (required)

• Culinary or Kitchen Management qualification (advantage)