Sous Chef

American Club, The; Singapore; On-site; SGD 90,000 - 130,000; Full time

Job summary

The American Club, The in Singapore seeks an experienced culinary leader to spearhead Western fine dining kitchens. You will head a passionate team, drive quality, creativity, and continuous development in a fast-paced setting.

Responsibilities include menu development, kitchen operations, cost control, training junior chefs, and collaborating with front-of-house to deliver an exceptional guest experience.

Qualifications

• Proven expertise in leading Western cuisine kitchens within premium fine dining environments.
• Experienced leader who thrives in a fast-paced kitchen environment.
• Detail-oriented with a strong commitment to quality, consistency, and presentation.
• Collaborative team player with excellent communication skills.

Responsibilities

• Support the Head of Culinary in the day-to-day management of kitchen operations.
• Lead, supervise, and mentor the kitchen team to ensure high performance and consistency.
• Prepare and present high-quality Western fine dining dishes in accordance with established standards.
• Ensure food quality, presentation, hygiene, and safety standards are consistently maintained.
• Assist with menu planning, recipe development, and seasonal offerings.
• Monitor inventory, control food costs, and minimize wastage.
• Maintain a clean, organized, and efficient kitchen environment.
• Collaborate with the front-of-house team to deliver an exceptional guest dining experience.
• Ensure compliance with all food safety, sanitation, and workplace health and safety regulations.

Skills

Leadership

Western cuisine

Mentoring

Communication

Team management

Job description

Overview

What’s in it for you

Join our Western fine dining team and take the next step in your culinary career. You\'ll have the opportunity to lead a passionate team and grow your expertise in a professional environment that values quality, creativity, and continuous development.

We are looking for someone who is

• Proven expertise in leading Western cuisine kitchens within premium fine dining environments.
• An experienced leader who thrives in a fast-paced kitchen environment.
• Detail-oriented with a strong commitment to quality, consistency, and presentation.
• A collaborative team player with excellent communication skills.
• Calm under pressure and able to lead by example.
• Strong people management skills, with success in mentoring and developing junior kitchen team members.
• Creative, proactive, and committed to continuous learning and improvement.
• Able to work split shifts, including weekends and public holidays, on a 5-day work week.

Key responsibilities

• Support the Head of Culinary in the day-to-day management of kitchen operations.
• Lead, supervise, and mentor the kitchen team to ensure high performance and consistency.
• Prepare and present high-quality Western fine dining dishes in accordance with established standards.
• Ensure food quality, presentation, hygiene, and safety standards are consistently maintained.
• Assist with menu planning, recipe development, and seasonal offerings.
• Monitor inventory, control food costs, and minimize wastage.
• Maintain a clean, organized, and efficient kitchen environment.
• Collaborate with the front-of-house team to deliver an exceptional guest dining experience.
• Ensure compliance with all food safety, sanitation, and workplace health and safety regulations.