Sous Chef

HOTEL NUVE PTE. LTD.; Singapore; On-site; SGD 30,000 - 50,000; Full time

Job summary

A Singapore-based hospitality company is seeking a skilled Sous Chef to support the Head Chef and uphold kitchen standards. The ideal candidate must have 4-5 years of relevant culinary experience, strong leadership abilities, and a proactive attitude. Responsibilities include maintaining food quality, ensuring hygiene practices, and supporting menu preparation. This role requires teamwork as well as the ability to work independently in a fast-paced environment.

Qualifications

• At least 4 to 5 years of relevant experience with Asia/Western cuisine.
• Must have completed the Basic Food Hygiene course.
• Able to manage sanitation and hygiene standards.

Responsibilities

• Support the Head Chef and the team in ensuring smooth daily operations.
• Maintain quality and accuracy of food items according to approved recipes.
• Ensure all food handling practices comply with NEA standards.

Skills

Culinary skills

Leadership abilities

Strong initiative

Multi-tasking

Education

Basic Food Hygiene course

Job description

Job Summary

We are seeking a skilled Sous Chef to support our Head Chef and uphold kitchen standards. The ideal candidate will use their culinary and leadership abilities to help maintain smooth operations and elevate our guests’ dining experience.

Job Description

• Support the Head Chef and the team in ensuring smooth daily operations
• Maintain the quality, quantity, and accuracy of food items prepared and presented according to company and Head Chef-approved recipes.
• Verify that all ordered ingredients are received in the correct quantity and stored under proper conditions.
• Ensure all food handling and hygiene practices comply with NEA standards.
• Always ensure safe and proper use of equipment and to give guidance to all culinary colleagues
• Support food and menu planning, event menu preparation, food costing, and quality control.
• Perform other ad hoc duties as assigned.

Job Requirements & Qualifications

• At least 4 to 5 years of relevant experience with Asia/ Western cuisine
• Must have completed the Basic Food Hygiene course.
• Able to manage and uphold sanitation and hygiene standards.
• Team player but also able to work independently
• Possesses strong initiative and a proactive attitude.
• Able to multi-task and thrive in a fast-paced environment
• Able to work on rotating shifts, weekends and public holiday