Sous Chef

Tall Ship Adventures Pte Ltd; Singapore; On-site; SGD 47,000 - 69,000; Full time

Job summary

Royal Albatross in Singapore is seeking a strong, hands-on Sous Chef to join our culinary team aboard the luxury tall ship. You will work closely with the Head Chef, leading daily prep and service across the restaurant, cruises and events.

This is a genuine second-in-command role: leading prep and service, managing the team, maintaining high standards, and taking charge when required. The operation spans restaurant dining, island restaurant, private charters, corporate events and special

Qualifications

• Sous Chef experience or strong junior Sous experience ready to step up.
• Proven leadership and kitchen organisation skills.
• High standards of food quality and consistency.
• Good understanding of food safety and hygiene.
• Ability to manage stock, wastage and food cost.

Responsibilities

• Lead daily prep and service across the ship’s kitchens.
• Manage the team and uphold brand standards.
• Cook alongside the team during service when needed.
• Handle high-volume, event-driven service.

Skills

Sous Chef experience

Leadership

Kitchen organisation

Food safety basics

High-volume service

Job description

About the role

Royal Albatross is looking for a strong, hands-on Sous Chef to join our culinary team in Singapore. You will work closely with the Head Chef, leading daily prep and service across the restaurant, our cruises and our events.

This is a genuine second-in-command role: leading prep and service, managing the team, holding standards, and taking charge of the kitchen when required. Our operation goes well beyond a traditional restaurant kitchen. It covers luxury tall ship dining, Albatross Island Restaurant, private charters, corporate events and special experiences.

What you will need

• Sous Chef experience, or strong Junior Sous experience and the readiness to step up.


• Strong leadership and kitchen organisation.


• High standards of food quality and consistency.


• A good understanding of food safety and hygiene.


• Awareness of stock, wastage and food cost.


• The ability to run high-volume, event-driven service.


• A calm, solutions-focused approach under pressure, and a willingness to stay hands-on and cook alongside the team.

Nice to have

Hotel, banqueting, events, fine-dining or high-volume experience.

What matters most

Ownership. If you want a Sous Chef position that is very different from the usual four walls of a restaurant kitchen, we would like to hear from you.