Sous Chef

Plain Vanilla Bakery; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A local bakery in Singapore is seeking a skilled kitchen leader to oversee hot station production and manage kitchen operations. The ideal candidate will have 3–5 years of experience, proven leadership skills, and culinary expertise. Responsibilities include ensuring dish quality, managing staff, and maintaining food safety standards. The role demands strong communication with the front-of-house team and the ability to mentor junior staff, creating a supportive and efficient kitchen environment.

Qualifications

• Minimum 3–5 years of professional kitchen experience.
• Experience managing a small kitchen team.
• Experience with food preparation in hot and cold stations.

Responsibilities

• Lead hot station production and ensure dish consistency.
• Set daily prep plans and allocate tasks.
• Monitor plating quality and portion control.
• Communicate with FOH team to coordinate orders.

Skills

Culinary skills

Kitchen management

Leadership

Communication

Problem-solving

Organisation

Education

Diploma in Culinary Arts

Certificate in Commercial Cooking

WSQ Food Hygiene Certificate

Job description

Responsibilities :

• Lead hot station production and ensure consistency in all cooked dishes.
• Set daily prep plan and allocate mise en place tasks.
• Monitor plating quality, portion control, and visual presentation.
• Communicate with FOH team to pace and coordinate orders.
• Lead staff meal planning and preparation.
• Conduct opening and closing procedures, including hygiene and temperature checks.
• Maintain kitchen equipment, cleanliness, and food safety standards.
• Prepare and submit daily kitchen reports (e.g., prep sheet usage, waste, stock alerts).
• Submit weekly kitchen performance reports to the Head Chef (e.g., highlights, issues, equipment status, prep forecasting).
• Train and coach the Cook to step up during leave or peak hours.
• Escalate any equipment, staffing, or inventory issues to Head Chef.
• Any other duties that may be assigned.

Requirements :

• Minimum 3–5 years of professional kitchen experience in all-day brunch, café, or bistro concepts.
• Proven experience in managing a small kitchen team or shift leadership.
• Experience with food preparation in both hot and cold stations.
• Culinary skills (advanced cooking techniques, knife skills, sauce making), kitchen management (inventory management, ordering and receiving, cost control, HACCP knowledge), food safety and sanitation (temperature control, cross-contamination prevention, sanitisation protocols) would be advantageous.
• Strong leadership and communication with both BOH and FOH.
• Highly organised, punctual, and calm under pressure.
• Able to mentor and train junior team members.
• Problem solver with initiative; able to make decisions in real-time service situations.
• Diploma in Culinary Arts or Certificate in Commercial Cooking or Kitchen Management would be advantageous.
• WSQ Food Hygiene Certificate
• Working location : Tiong Bahru, Telok Ayer, Neil Road, East Coast.

Plain Vanilla Bakery it started out with a simple, earnest ambition to create and share some good old-fashioned cake with our local community; cake that was made with real wholesome ingredients, and was familiar and comforting. In a world of mass-produced confections, we wanted to go back to basics and bake like our mums and grandmothers used to – moist red velvet cupcakes topped with vanilla buttercream, apple pound cake drizzled with caramel, decadent chocolate brownies, warm and fudgey on the inside. The kind of scents, flavours, and textures that make us nostalgic for days gone by.