Sous Chef

PLAIN VANILLA BAKERY; Singapore; On-site; SGD 47,000 - 71,000; Full time

Job summary

PLAIN VANILLA BAKERY in Singapore is seeking a Kitchen Lead to direct hot and cold station operations, ensure consistency in dishes, and maintain high standards of presentation and food safety. You will set daily prep plans, manage a small kitchen team, collaborate with FOH to ensure smooth service, mentor junior staff, and oversee opening/closing procedures and reports.

The ideal candidate has 3-5 years in brunch/café/kitchen leadership, WSQ Food Hygiene, and a proactive hospitality mindset to

Qualifications

• 3-5 years professional kitchen experience in all-day brunch, café, or bistro concepts.
• Experience leading a small kitchen team or shift.
• Experience with hot and cold stations.
• Culinary skills and knowledge in inventory management, cost control, HACCP.
• Strong BOH-FOH communication.
• Highly organized, punctual, and calm under pressure.
• Able to mentor junior team members.
• Problem solver with real-time decision making.
• Hospitality mindset and guest interaction.
• Diploma or certificate advantageous.
• WSQ Food Hygiene Certificate.

Responsibilities

• Lead hot station production and ensure consistency in all cooked dishes.
• Set daily prep plans and allocate mise en place tasks.
• Monitor plating quality, portion control, and visual presentation.
• Perform the role of Kitchen Expediter during service, ensuring every dish leaving the kitchen meets the Company's standards for quality, presentation, accuracy, portion control and food safety
• Communicate and collaborate with the Front-of-House (FOH) team to coordinate service flow, resolve operational issues and ensure a seamless guest experience
• Interact professionally and courteously with guests where required, including responding to menu-related enquiries and supporting the delivery of exceptional hospitality
• Lead staff meal planning and preparation
• Conduct opening and closing procedures, including hygiene and temperature checks
• Maintain kitchen equipment, cleanliness, and food safety standards
• Prepare and submit daily kitchen reports (e.g., prep sheet usage, waste, stock alerts)
• Submit weekly kitchen performance reports to the Head Chef (e.g., highlights, issues, equipment status, prep forecasting)
• Train and coach the Cook to step up during leave or peak hours
• Escalate any equipment, staffing, or inventory issues to Head Chef
• Perform any other duties as assigned

Skills

Leadership

Communication

Food safety

Kitchen management

Inventory management

Cost control

HACCP

Sanitation

Mentoring / training

Decision making under pressure

Education

Diploma in Culinary Arts

Certificate in Commercial Cooking or Kitchen Management

Tools

WSQ Food Hygiene Certificate

Job description

Responsibilities:

• Lead hot station production and ensure consistency in all cooked dishes
• Set daily prep plans and allocate mise en place tasks
• Monitor plating quality, portion control, and visual presentation
• Perform the role of Kitchen Expediter during service, ensuring every dish leaving the kitchen meets the Company's standards for quality, presentation, accuracy, portion control and food safety
• Communicate and collaborate with the Front-of-House (FOH) team to coordinate service flow, resolve operational issues and ensure a seamless guest experience
• Interact professionally and courteously with guests where required, including responding to menu-related enquiries and supporting the delivery of exceptional hospitality
• Lead staff meal planning and preparation
• Conduct opening and closing procedures, including hygiene and temperature checks
• Maintain kitchen equipment, cleanliness, and food safety standards
• Prepare and submit daily kitchen reports (e.g., prep sheet usage, waste, stock alerts)
• Submit weekly kitchen performance reports to the Head Chef (e.g., highlights, issues, equipment status, prep forecasting)
• Train and coach the Cook to step up during leave or peak hours
• Escalate any equipment, staffing, or inventory issues to Head Chef
• Perform any other duties as assigned

Requirements:

• Minimum 3-5 years of professional kitchen experience in all-day brunch, café, or bistro concepts.
• Proven experience in managing a small kitchen team or shift leadership.
• Experience with food preparation in both hot and cold stations.
• Culinary skills (advanced cooking techniques, knife skills, sauce making), kitchen management (inventory management, ordering and receiving, cost control, HACCP knowledge), food safety and sanitation (temperature control, cross-contamination prevention, sanitisation protocols) would be advantageous.
• Strong leadership and communication with both BOH and FOH.
• Highly organised, punctual, and calm under pressure.
• Able to mentor and train junior team members.
• Problem solver with initiative; able to make decisions in real-time service situations
• Demonstrates a hospitality mindset and is able to interact professionally with guests, contributing to a positive guest experience.
• Diploma in Culinary Arts or Certificate in Commercial Cooking or Kitchen Management would be advantageous.
• WSQ Food Hygiene Certificate
• Working location: Tiong Bahru, Telok Ayer, Neil Road, East Coast, Upper Thomson, Serangoon Gardens