Sous Chef

JONDAVIDSON PTE. LTD.; Singapore; On-site; SGD 45,000 - 60,000; Full time

Job summary

A leading hospitality company in Singapore is seeking an experienced Sous Chef to oversee back-of-house operations, including food production and staff management. The ideal candidate will have at least 8–10 years of experience in a similar role, strong communication skills, and a commitment to culinary excellence. This role offers competitive compensation and an opportunity to work in a dynamic team environment.

Qualifications

• Minimum 8–10 years of relevant experience in a similar capacity.
• Proven ability to handle customer interactions with professionalism.
• Commitment to maintaining culinary excellence and compliance with safety regulations.

Responsibilities

• Manage daily food production and overall back‑of‑house operations.
• Ensure that high‑quality, nutritious, and safe food is consistently prepared.
• Plan and implement monthly rotating menus.

Skills

Strong communication skills

Excellent organizational abilities

Interpersonal skills

Leadership skills

Analytical thinking

Job description

Job Summary

The Sous Chef is responsible for overseeing the back‑of‑house operations, including menu planning for daily and banquet services, cost control, manpower management, hygiene and safety compliance, and effective communication across all levels of staff.

Key Responsibilities

• Manage daily food production and overall back‑of‑house operations.
• Ensure that high‑quality, nutritious, and safe food is consistently prepared and served.
• Plan and implement monthly rotating menus and special food promotions in collaboration with the management team.
• Maintain effective communication and teamwork to ensure efficient manpower management.
• Manage customer feedback and ensure prompt resolution to maintain service quality.
• Coordinate banquet and catering requirements with relevant departments.
• Ensure that service quality and operational standards meet company and regulatory requirements.
• Coordinate with internal departments such as Purchasing, HR, Finance, and Operations for smooth day‑to‑day functioning.
• Prepare and submit timely weekly and monthly operational and financial reports.
• Handle HR‑related documentation such as employment matters, leave records, and manpower cost tracking.
• Attend regular meetings to review performance, address challenges, and improve service standards.
• Evaluate staff performance and oversee training and development initiatives to enhance skill levels.
• Ensure the safe operation and proper maintenance of kitchen and cleaning equipment.
• Uphold hygiene, safety, and sanitation standards in all kitchen and service areas.
• Maintain proper food sampling records and ensure accurate temperature logging for cooked food and storage equipment.
• Perform other related duties as assigned by management.

Key Requirements

• Minimum 8–10 years of relevant experience in a similar capacity.
• Strong communication skills (both verbal and written) with the ability to engage effectively across all levels.
• Excellent organizational and time‑management abilities to ensure smooth workflow and task prioritization.
• Strong interpersonal skills with the ability to work collaboratively and maintain positive working relationships.
• Good conceptual and analytical thinking skills to align departmental objectives with company goals.
• Proven ability to handle customer interactions with professionalism and service orientation.
• Demonstrated leadership and teamwork skills.
• Commitment to maintaining culinary excellence and compliance with food safety and hygiene regulations.

Contact Person: Lavaniea

EA License No.16C8004 | Registration: R24157849