SOUS CHEF

WORKFORCE GATEWAY PTE. LTD.; Singapore; On-site; SGD 38,000 - 52,000; Full time

Job summary

WORKFORCE GATEWAY PTE. LTD. is seeking a Sous Chef to supervise and coordinate daily kitchen operations in a busy food service environment.

You will oversee food preparation, ensure adherence to recipes, and support the Executive Chef with training and supervision of kitchen staff. The role emphasizes maintaining high sanitation and portion control standards, managing inventory, and ensuring timely delivery of meals to guests in line with specific dietary requirements and guest expectations.

Responsibilities

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

Job description

Sous Chef duties and responsibilities

Sous Chefs oversee food preparation and cooking in establishments like restaurants and hotels, and they help with the hiring and training of new kitchen staff. To succeed in this job, a candidate must be able to effectively undertake the following day-to-day duties and responsibilities:

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef