Sous Chef

LAGUNA HOTEL HOLDINGS PTE. LTD.; Singapore; On-site; SGD 42,000 - 62,000; Full time

Job summary

Laguna Hotel Holdings Pte. Ltd. is seeking a Sous Chef to support the Executive Sous Chef in daily kitchen operations, ensuring high standards of food quality, consistency, and hygiene.

You will work with the culinary team to deliver exceptional dining experiences while maintaining efficient kitchen workflows. Key responsibilities include supervising kitchen staff, training, maintaining portion control, and assisting with menu planning, inventory, and compliance with health and safety

Responsibilities

• Assist in day-to-day kitchen operations to ensure smooth and efficient service.
• Supervise and coordinate kitchen staff, providing guidance, training, and support to maintain performance and discipline.
• Ensure food preparation, cooking, and presentation meet the quality, consistency, and portion standards.
• Monitor food safety, hygiene, and sanitation practices in compliance with health and safety regulations.
• Support menu planning, recipe development, and implementation of new dishes or promotions.
• Manage inventory levels, stock rotation, and proper storage of food items to minimize waste and control costs.
• Assist in ordering, receiving, and checking of kitchen supplies to ensure quality and freshness.
• Ensure compliance with standard operation procedures, internal controls, and kitchen policies.

Job description

Main Duties and Responsibilities

The Sous Chef plays a key role in supporting the Executive Sous Chef in the daily operation of the kitchen, ensuring high standards of food quality, consistency, and hygiene. This role works closely with the culinary team to deliver exceptional dining experiences while maintaining efficient kitchen operations in line with the company's standards and objectives.

Key Responsibilities

• Assist the Executive Sous Chef in overseeing day-to-day kitchen operations to ensure smooth and efficient service.
• Supervise and coordinate kitchen staff, providing guidance, training, and support to maintain performance and discipline.
• Ensure food preparation, cooking, and presentation meet the quality, consistency, and portion standards.
• Monitor food safety, hygiene, and sanitation practices in compliance with health and safety regulations.
• Support menu planning, recipe development, and implementation of new dishes or promotions.
• Manage inventory levels, stock rotation, and proper storage of food items to minimize waste and control costs.
• Assist in ordering, receiving, and checking of kitchen supplies to ensure quality and freshness.
• Ensure compliance with standard operation procedures, internal controls, and kitchen policies.