Sous Chef

HH PROPERTIES PTE. LTD.; Singapore; On-site; SGD 48,000 - 72,000; Full time

Job summary

A leading hotel located in Singapore is seeking a skilled Sous Chef, proficient in Indian cuisine, with a proven track record in high-volume dining environments. This role involves maintaining food quality, managing team performance, and ensuring health standards are met. Join a vibrant team committed to excellence and customer satisfaction.

Qualifications

• 5 years of culinary experience, including 2 years as a Sous Chef in a high turnover restaurant.
• Demonstrated proficiency in Indian cuisine.
• Ability to manage kitchen and stewarding teams effectively.

Responsibilities

• Develop and maintain high standards of food quality with consistency.
• Supervise kitchen operations and manage staff performance.
• Ensure compliance with health and hygiene regulations, manage inventory.

Skills

Leadership

Culinary Skills

Food Hygiene Knowledge

Indian Cuisine Proficiency

Education

Food Hygiene Certification

Job description

Stay & Play Coming Your Way!

Join our Vibrant Team at Aloft Singapore Novena by Marriott International!

At Aloft Singapore Novena, we don’t just offer jobs — we create vibrant spaces where Self-Expressers thrive, connect, and feel truly themselves. We are a proud recipient of the prestigious SHRI 17thSingapore HR Awards for our exceptional workplace culture, employee experience and learning development initiatives. Are you ready to begin your purpose, belong to an amazing vibrant team, and become the best version of yourself? We are ready to shape you!

Job Summary:

1. To develop and maintain the highest standard of food quality with creativity and consistency.

2. To build and maintain a strong and efficient team.

3. To control wastage and ensure efficiency in the kitchens.

4. To work all meal periods.

5. Craft traditional and innovative Indian cuisine dishes in a dynamic kitchen environment.

Job Responsibilities:

1. To coordinate menus planned, organise food presentation and trail feeding by following standard receipt cards.

2. To discuss with the Executive Chef / Chef De Cuisine on suitable and new products which may interest our customers.

3. To work closely with the Executive Chef and Chef De Cuisine in determining the quality and quantity of food materials to be purchased and prepared to reduce wastage and spoilage.

4. To keep records of all special promotions and activities, recipes, and take photographs.

5. To supervise decorations and food displays, liaising with the Executive Chef, the Chef De Cuisine and the Stewarding Department.

6. To conduct spot checks before service hours and thereafter in regular intervals in all the food producing outlets and buffets. The Sous Chef is responsible for the quality of all food inspection for taste, temperature, visual appeal, and portion uniformity.

7. To attend daily morning briefing with the Executive Chef.

8. To conduct daily briefings with kitchen staff in the outlets concerned.

9. To plan and schedule staff roster.

10. To evaluate the performance of the kitchen staff and make recommendations for promotions or other actions

11. To report all compliments or constructive comments, solve any problems directly, efficiently and effectively to the best of his judgement.

12. To work closely with the Chef De Cuisine and the Stewarding and Hygiene Manager in the maintenance of kitchen areas meticulously insisting on the cleanliness as prescribed by MOE’s standards.

13. To ensure the maintenance or all equipment, making every attempt to prevent damages or losses of the Hotel’s property by instructing the staff on correct equipment usage. To issue the maintenance order to the Engineering Department immediately.

14. Perform supervisory or executive functions such as assisting in work related to the strategies / policies of the department.

Abilities / Key Competencies / Skills:

Practical Experience and Knowledge

· Have at least 5 years of Culinary experience in which a minimum of 2 year at a Sous Chef level managing high turnover restaurants in a 4/5 star hotel or high volume independent restaurants

· Proficiency in Indian Cuisine is a must

· Ability to lead and direct the kitchen and stewarding teams to achieve results

· Must possess Food Hygiene certification

· Sound knowledge of Back of House operations complying to Health and Hygiene regulations