Sous Chef

BUTTER TGT; Singapore; On-site; SGD 52,000 - 76,000; Full time

Job summary

Butter TGT is seeking a skilled Sous Chef to manage daily kitchen operations in Singapore. You will help create new menu items reflecting the restaurant's vision and ensure consistent quality across all dishes.

Applicants should have at least 3 years of Sous Chef experience in Western or Modern Cafe Cuisine, strong leadership and food safety certifications, and a passion for culinary excellence.

Qualifications

• Minimum 3 years of experience as Sous Chef in Western or Modern Cafe Cuisine.
• Cuisine or Modern Cafe Cuisine expertise.
• Strong leadership, communication, and organizational skills.
• Excellent knowledge of food production, menu engineering, and cost management.
• Certification in food hygiene and safety is mandatory.
• Passionate, disciplined, and committed to delivering culinary excellence.

Responsibilities

• Manage all aspects of daily kitchen operations, ensuring efficiency, consistency, and adherence to established culinary standards.
• Collectively design, update menus aligned with seasonality, guest preferences, and market developments.
• Enforce strict compliance with food hygiene, sanitation, and safety regulations in accordance with SFA and HACCP standards.
• Control food costs and oversee inventory.
• Foster a respectful, accountable, and team-oriented kitchen culture.
• Collaborate closely with management and service teams to ensure alignment on restaurant goals, promotions, and events.

Skills

Leadership

Communication

Organizational skills

Job description

Role Overview:

The Sous Chef is responsible for the management and performance of the restaurant’s kitchen operations. The Sous Chef will participate in the creation of new menu items, ensuring that every dish reflects the restaurant’s vision and quality.

Job Responsibilities:

• Manage all aspects of daily kitchen operations, ensuring efficiency, consistency, and adherence to established culinary standards.
• Collectively design, update menus aligned with seasonality, guest preferences, and market developments.
• Enforce strict compliance with food hygiene, sanitation, and safety regulations in accordance with SFA and HACCP standards.
• Control food costs and oversee inventory.
• Foster a respectful, accountable, and team-oriented kitchen culture.
• Collaborate closely with management and service teams to ensure alignment on restaurant goals, promotions, and events.

Requirements:

• Minimum 3 years of experience as Sous Chef in Western
• Cuisine or Modern Cafe Cuisine
• Strong leadership, communication, and organizational skills.
• Strong culinary knowledge and experience inWesternCuisineorModern Cafe Cuisine preferred
• Excellent knowledge of food production, menu engineering, and cost management.
• Certification in food hygiene and safety is mandatory.
• Passionate, disciplined, and committed to delivering culinary excellence.