Sous Chef

BNG HOSPITALITY PTE. LTD.; Singapore; On-site; SGD 4,500 - 7,500; Full time

Job summary

BNG HOSPITALITY PTE. LTD. is seeking a skilled Kitchen Supervisor to lead daily kitchen operations, ensure quality and consistency, and manage service flow in a fast-paced environment.

You will oversee culinary execution across dishes, maintain high standards of presentation, and uphold safety and cleanliness in the kitchen. You will train junior staff, supervise chefs and assistants, assist with scheduling, monitor inventory, and support menu development and cost control.

Qualifications

• Diploma/Certificate in Culinary Arts or equivalent and above.
• Excellent leadership, organisational and communication skills.
• Ability to work in a fast-paced, high-volume environment.
• Knowledge of Singapore's food hygiene and safety regulations; valid Food Hygiene Certificate.

Responsibilities

• Assist the CDC in managing daily kitchen operations and food preparation.
• Ensure dishes are prepared according to recipes, quality standards and presentation guidelines.
• Supervise kitchen service to ensure timely and efficient food delivery.
• Maintain cleanliness and organisation of the kitchen at all times.
• Lead and train junior kitchen staff, assist in staff scheduling and task delegation.
• Monitor food preparation for consistency in taste, portion, and presentation.
• Assist in stock monitoring, FIFO storage, and cost control.
• Ensure compliance with food safety guidelines and hygiene regulations.
• Step in to lead kitchen operations in the absence of the Head Chef and support menu development.

Skills

Leadership

Communication

Fast-paced work

Education

Diploma/Certificate in Culinary Arts

Job description

1. Kitchen Operations

• Assist the CDC in managing daily kitchen operations and food preparation.
• Ensure dishes are prepared according to company recipes, quality standards, and presentation guidelines.
• Supervise kitchen service to ensure timely and efficient food delivery.
• Maintain cleanliness and organisation of the kitchen at all times.

2. Team Leadership & Supervision

• Supervise chefs, cooks, and kitchen assistants during service.
• Provide guidance and training to junior kitchen staff.
• Assist in staff scheduling and task delegation within the kitchen.
• Ensure team members follow kitchen procedures and operational standards.

3. Food Quality & Consistency

• Monitor food preparation to ensure consistency in taste, portion, and presentation.
• Ensure all ingredients are fresh and prepared properly before service.
• Assist with recipe standardisation and menu execution.

4. Inventory & Cost Control

• Assist in monitoring stock levels and kitchen inventory.
• Ensure proper storage and stock rotation (FIFO practices).
• Minimise food wastage and maintain cost control standards.

5. Food Safety & Compliance

• Ensure compliance with food hygiene and safety regulations.
• Maintain cleanliness of workstations and kitchen equipment.
• Ensure proper handling and storage of ingredients according to food safety guidelines.

6. Operational Support

• Step in to lead kitchen operations in the absence of the Head Chef.
• Assist with menu planning, testing, and development where required.
• Support kitchen coordination during busy service periods.
• Any other ad-hoc duties assigned.

Requirements

• Diploma/Certificate in Culinary Arts or equivalent and above.
• At least 3-5 years of relevant experience in a professional kitchen, with at least 1-2 years in a supervisory role
• Strong knowledge of Western/Asian (or specify: Japanese/Steakhouse/Bar dining, etc.) cuisine.
• Ability to work in a fast-paced, high-volume environment.
• Excellent leadership, organisational, and communication skills.
• Knowledge of Singapore's food hygiene and safety regulations; valid Food Hygiene Certificate required.
• Flexibility to work shifts, weekends, and public holidays.