Sous Chef

SUPER GOOD ALLIANCE PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A dynamic restaurant in Singapore is seeking a skilled Indian Sous Chef to lead the kitchen team and maintain high standards in authentic Indian cuisine. The role involves planning menus, supervising kitchen sections, and training junior staff. Ideal candidates should have 3-5 years of experience as an Indian Chef, strong cooking skills, and a WSQ Food Safety certification. This is an excellent opportunity to join a fast-paced culinary environment.

Qualifications

• 3-5 years as Indian Chef, 2+ years in Sous Chef or supervisory role.
• Strong hands-on skills in cooking techniques and flavour balancing.
• WSQ Food Safety (Level 2+) certification required.

Responsibilities

• Assist Head Chef in planning and executing Indian menus.
• Supervise kitchen sections and manage mise en place.
• Monitor food costs and verify inventory.

Skills

North/South Indian cooking techniques

Leadership

Flavour balancing

Inventory management

Education

Diploma in Culinary Arts or Hospitality

Tools

Inventory/POS systems

Job description

We're hiring a skilled Indian Sous Chef to assist in leading our kitchen team, maintain high standards in authentic Indian cuisine, and support smooth daily operations. You will drive quality, train staff, and help optimise costs in a dynamic restaurant setting.

Key Responsibilities

• Assist Head Chef in planning and executing full Indian menus: butter chicken, vindaloo, biryanis, naans, dosas, Chettinad specials, and vegetarian dishes.

• Supervise kitchen sections (e.g. tandoor, gravy, appetisers), manage mise en place, and ensure portion control during peak hours.

• Train and mentor junior cooks, conduct tastings, and enforce recipe standardisation.

• Monitor food costs, wastage, inventory of spices/meats/produce, and supplier orders.

• Uphold HACCP/SFA hygiene, safety standards, and quality consistency across all services.

• Step in as Head Chef when required; prepare shift reports on production and performance.

• Collaborate with front-of-house for timely service and guest dietary requests.

• Work rotating shifts, weekends, holidays, and events.

Requirements

• 3-5 years as Indian Chef, including 2+ years in Sous Chef or supervisory role in restaurants/hotels.

• Strong hands-on skills in North/South Indian cooking techniques, flavour balancing, and bulk prep.

• Proven leadership to manage teams under pressure; physically fit for 10-12 hour shifts.

• WSQ Food Safety (Level 2+) certification required.

• Good English communication; Indian language knowledge a plus.

• Basic proficiency in inventory/POS systems.

Preferred

• Diploma in Culinary Arts or Hospitality.

• Experience in Singapore Indian restaurants or high-volume catering.

• Familiarity with halal processes or menu innovations.