Sous Chef

Sip Sip Indonesia; Singapore; On-site; SGD 42,000 - 65,000; Full time

Benefits offered by this job

Ownership of kitchen at new venue

Competitive salary

Room to grow with brand

Job summary

Sip Sip Indonesia is expanding and opening a new venue in Singapore. We are seeking a Sous Chef to own the kitchen, lead the team, and drive consistency across all dayparts. You will manage day-to-day operations, develop menus with management, control food cost, and ensure hygiene standards while mentoring the CDP and Commis.

This is a leadership as well as a craft role, offering room to grow with the brand and contribute to a menu developed from the ground up.

Qualifications

• 4–6 years kitchen experience with at least 2 years in a senior or sous chef role.
• Strong understanding of food cost, kitchen efficiency, and team development.
• Lead by example and elevate the team.
• Reliable, organized and calm under service pressure.
• Experience with cold and raw programme preparation is a strong plus.
• Passion for building a food programme from the ground up.

Responsibilities

• Own day-to-day kitchen operations including prep, service, and closing procedures.
• Lead and develop the kitchen team including CDP and Commis, setting standards and building capability.
• Execute and maintain the food menu to a consistently high standard across all dayparts.
• Drive menu development and seasonal updates in close collaboration with management.
• Manage food inventory, ordering, supplier relationships, and waste control.
• Monitor food cost and portion control to support margin targets.
• Ensure full compliance with food hygiene, safety, and sanitation standards.

Skills

Kitchen leadership

Food cost knowledge

Team development

Calm under pressure

Cold & raw prep

Job description

We are an all-day café and bar concept with a growing presence in Singapore. Specialty coffee and food by day, cocktails and wine by night. We're expanding and building our opening team for a new venue. If you want to be part of something from the ground up, this is your moment.

The Role

We're looking for a Sous Chef to own the kitchen at our new venue. Food is astrategic priority for us — not an afterthought. You'll lead the kitchen team, drive consistency across every plate, and work directly with management on menu development. This is a leadership role as much as a craft role.

What You'll Be Doing

• Own day-to-day kitchen operations including prep, service, and closing procedures
• Lead and develop the kitchen team including CDP and Commis, setting standards and building capability
• Execute and maintain the food menu to a consistently high standard across all dayparts
• Drive menu development and seasonal updates in close collaboration with management
• Manage food inventory, ordering, supplier relationships, and waste control
• Monitor food cost and portion control to support margin targets
• Ensure full compliance with food hygiene, safety, and sanitation standards

Who You Are

• 4 to 6 years of kitchen experience with at least 2 years in a senior or sous chef role
• Strong understanding of food cost, kitchen efficiency, and team development
• You lead a kitchen by example and bring your team up with you
• Reliable, organised, and calm under service pressure
• Experience with cold and raw programme preparation is a strong plus
• Passion for building a food programme from the ground up

Why Join Us

• Full ownership of the kitchen at a new venue
• Food is a core revenue driver — your work directly impacts the business
• Collaborative menu development with management
• Room to grow as the brand expands to multiple venues
• Competitive salary commensurate with experience