Sous Chef

LINKTRIX SERVICES PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading catering service in Singapore is seeking a Sous Chef to support the Chef de Cuisine in managing kitchen operations. The ideal candidate must have 4-5 years of culinary experience, strong leadership skills, and a passion for delivering high-quality dishes. Responsibilities include supervising kitchen staff, ensuring food safety, and developing new recipes. This position offers the opportunity to work in a dynamic environment and grow your culinary expertise.

Qualifications

• Minimum 4-5 years of culinary experience, including 2 years in a supervisory role.
• Strong technical cooking skills with attention to detail.
• Knowledge of food hygiene and kitchen safety standards.

Responsibilities

• Assist the Chef de Cuisine in planning and supervising kitchen operations.
• Lead and train junior chefs and kitchen assistants.
• Monitor food production, portion control, and waste management.

Skills

Culinary experience

Leadership capability

Teamwork

Time management

Communication

Job description

Location: Dorsett Hotel, 333 New Bridge Road, Singapore 088765

Role Overview

The Sous Chef will support the Chef de Cuisine in managing all aspects of kitchen operations, ensuring the consistent delivery of high-quality dishes across buffet and à la carte menus. The role requires strong culinary skills, leadership capability, and the ability to perform under pressure in a dynamic kitchen environment.

Key Responsibilities

• Assist the Chef de Cuisine in planning, organizing, and supervising kitchen operations.
• Ensure all dishes are prepared and presented according to established standards.
• Lead and train junior chefs and kitchen assistants, maintaining teamwork and productivity.
• Monitor food production, portion control, and waste management to achieve cost efficiency.
• Maintain high standards of hygiene, cleanliness, and food safety throughout the kitchen.
• Assist in developing new menu items and improving existing recipes.
• Ensure smooth communication and coordination between kitchen and service teams.

Requirements

• Minimum 4-5 years of culinary experience, including at least 2 years in a supervisory role.
• Prior experience in Western, international, or buffet-style dining preferred.
• Strong technical cooking skills with attention to detail.
• Excellent teamwork, time management, and communication abilities.
• Knowledge of food hygiene and kitchen safety standards.
• Passionate, reliable, and committed to quality and consistency.