Sous Chef

THE FOREIGN PROJECT PTE. LTD.; Singapore; On-site; SGD 45,000 - 56,000; Full time

Job summary

THE FOREIGN PROJECT PTE. LTD. is seeking a seasoned Sous Chef to support daily kitchen operations and lead the team in preparing Western cuisine with a focus on quality and safety. You will work closely with the Head Chef to ensure smooth service and consistent presentation.

The role requires strong leadership, a solid grasp of Western cooking techniques, and the ability to coordinate inventory, menu costing, and kitchen layout planning to optimize efficiency and profitability.

Qualifications

• Experience as Sous Chef or similar supervisory kitchen role.
• Strong knowledge of Western cooking techniques and kitchen operations.
• Good leadership, communication, and organisational skills.

Responsibilities

• Oversee daily kitchen operations in collaboration with the Head Chef to ensure smooth workflow and service delivery.
• Lead and guide the kitchen team during food preparation and service to maintain high performance and teamwork.
• Prepare and cook dishes following the restaurant’s recipes and quality standards to ensure consistency in taste and presentation.
• Maintain portion control and food presentation standards to meet customer expectations and cost targets.
• Assist in menu development, including recipe costing and kitchen layout planning to optimize efficiency and profitability.
• Manage inventory by monitoring stock levels, rotating ingredients, and placing timely orders to prevent shortages or spoilage.
• Monitor and reduce food wastage through effective cost control measures and resource management.
• Ensure strict compliance with food hygiene, safety, and sanitation regulations to maintain a safe kitchen environment.
• Assume full responsibility for kitchen operations in the absence of the Head Chef to maintain service continuity.

Skills

Leadership

Western cooking

Food safety

Teamwork

Shift work

Job description

Job Summary

Support the Head Chef in managing daily kitchen operations, leading the kitchen team, preparing Western cuisine dishes, and ensuring food quality and safety standards in a dynamic restaurant environment.

Responsibilities

• Oversee daily kitchen operations in collaboration with the Head Chef to ensure smooth workflow and service delivery
• Lead and guide the kitchen team during food preparation and service to maintain high performance and teamwork
• Prepare and cook dishes following the restaurant’s recipes and quality standards to ensure consistency in taste and presentation
• Maintain portion control and food presentation standards to meet customer expectations and cost targets
• Assist in menu development, including recipe costing and kitchen layout planning to optimize efficiency and profitability
• Manage inventory by monitoring stock levels, rotating ingredients, and placing timely orders to prevent shortages or spoilage
• Monitor and reduce food wastage through effective cost control measures and resource management
• Ensure strict compliance with food hygiene, safety, and sanitation regulations to maintain a safe kitchen environment
• Assume full responsibility for kitchen operations in the absence of the Head Chef to maintain service continuity

Preferred competencies and qualifications

• Previous experience as a Sous Chef or in a similar supervisory kitchen role
• Strong knowledge of Western cooking techniques and kitchen operations
• Good leadership, communication, and organisational skills
• Ability to work efficiently in a fast-paced environment
• Willingness to work shifts, weekends, and public holidays

Other Information

• Salary: $4,000–$5,000 per month
• Location: Singapore