SOUS Chef

SUNSET METT SING PTE. LTD.; Singapore; On-site; SGD 45,000 - 65,000; Full time

Job summary

A leading hospitality organization in Singapore is seeking a Sous Chef to assist in the daily kitchen operations and uphold company standards. The ideal candidate will have at least 4 years of experience, a Certified Culinary Arts Diploma, and a strong knowledge of various cuisines, especially upscale Korean. The role offers a chance to demonstrate leadership and maintain high food safety standards, ensuring the kitchen runs smoothly while catering to diverse culinary requests.

Qualifications

• Minimum 4 years as Sous Chef in similar concepts.
• Good knowledge of different types of cuisines especially upscale Korean concept.
• Excellent knowledge of Food Safety, HACCP, and Personal Hygiene.

Responsibilities

• Assists the Senior Sous Chef in daily operation of the kitchen.
• Ensures the preparation and presentation of food is in line with company standards.
• Meets customer requirements regarding special requests and dietary needs.

Skills

Culinary skills

Interpersonal skills

Communication skills

Leadership skills

Planning skills

Education

Certified Culinary Arts Diploma

Job description

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 81 venues and with presence in 22 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

METT Singapore, a Heritage Icon in the heart of Fort Canning Park.

The hotel blends colonial charm with contemporary soul. Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection. With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living.

The Sous Chef is responsible for:

• Updating the Senior Sous Chef about the daily kitchen activities and the kitchen team
• Ensuring the preparation and presentation of food is in line with company standards and brand requirement

Principal Accountabilities

• Assists the Senior Sous Chef and Executive Chef in the daily operation of the kitchen
• Replaces the Senior Sous Chef during vacations and leaves and taking care of the kitchen’s overall activities
• Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations
• Ensures accuracy and quality of received food products and other supplies as required for daily operations
• Ensures submission of all relevant documents to Senior Sous Cheffor immediate processing
• Inspects products quality during and after preparation, and makes adjustments as required
• Assists Senior Sous Chef in inspecting all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Meets customer requirements in terms of special requests and dietary needs
• Collaborates with Executive Chef regarding special requirements, VIPs, functions, etc.
• Ensures the proper appearance (condition of uniforms) and grooming of all kitchen staff
• Monitors daily attendance of kitchen staff and arrange production planning smoothly
• Constantly develop skills and knowledge
• Performs other duties pertinent to this job as assigned.

Communication & Working Relationships

• Communicates professionally with the Senior Sous Chef and Kitchen Management
• Communicates report and kitchen operational issues on a daily basis with the Kitchen Management
• Works closely with subordinates to ensure information transmission at all times

Knowledge, Skills, and Experience

4.1Certified Culinary Arts Diploma

4.2Minimum 4 years as Sous Chef in similar concepts

4.3Good knowledge of different types of cuisines especially upscale Korean concept

4.4Prior management experience in a similar kitchen environment

4.5Fluent in English

4.6Good knowledge of kitchen policies and procedures, their development and applications

4.7Excellent knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics

4.8Ability to maintain high quality control standards

4.9Excellent interpersonal, communication and management skills

4.10Strong planning and budgetary skills

4.11High coaching skills are a must in order to maintain the positive and supportive role with the kitchen teams

4.12Highly cooperative team spirit

4.13Excellent leadership skills and the ability to lead by example in a multicultural environment