Sous Chef

The Foreign Project; Singapore; On-site; SGD 45,000 - 56,000; Full time

Job summary

The Foreign Project in Singapore is seeking an experienced Sous Chef to support daily kitchen operations, lead the kitchen team, and ensure Western cuisine quality in a dynamic restaurant setting.

You will oversee food preparation, maintain recipes and presentation standards, manage inventory, and contribute to menu development while upholding food hygiene and safety requirements. This full-time role requires shift work, including weekends and public holidays, in Singapore.

Qualifications

• Previous experience as a Sous Chef or in a similar supervisory kitchen role.
• Strong knowledge of Western cooking techniques and kitchen operations.
• Good leadership, communication, and organisational skills.
• Ability to work efficiently in a fast-paced environment.
• Willingness to work shifts, weekends, and public holidays.

Responsibilities

• Oversee daily kitchen operations in collaboration with the Head Chef to ensure smooth workflow and service delivery
• Lead and guide the kitchen team during food preparation and service to maintain high performance and teamwork
• Prepare and cook dishes following the restaurant’s recipes and quality standards to ensure consistency in taste and presentation
• Maintain portion control and food presentation standards to meet customer expectations and cost targets
• Assist in menu development, including recipe costing and kitchen layout planning to optimize efficiency and profitability
• Manage inventory by monitoring stock levels, rotating ingredients, and placing timely orders to prevent shortages or spoilage
• Monitor and reduce food wastage through effective cost control measures and resource management
• Ensure strict compliance with food hygiene, safety, and sanitation regulations to maintain a safe kitchen environment
• Assume full responsibility for kitchen operations in the absence of the Head Chef to maintain service continuity

Skills

Leadership

Western cooking

Kitchen operations

Communication

Organisational skills

Job description

Job Summary

Support the Head Chef in managing daily kitchen operations, leading the kitchen team, preparing Western cuisine dishes, and ensuring food quality and safety standards in a dynamic restaurant environment.

Responsibilities

• Oversee daily kitchen operations in collaboration with the Head Chef to ensure smooth workflow and service delivery
• Lead and guide the kitchen team during food preparation and service to maintain high performance and teamwork
• Prepare and cook dishes following the restaurant’s recipes and quality standards to ensure consistency in taste and presentation
• Maintain portion control and food presentation standards to meet customer expectations and cost targets
• Assist in menu development, including recipe costing and kitchen layout planning to optimize efficiency and profitability
• Manage inventory by monitoring stock levels, rotating ingredients, and placing timely orders to prevent shortages or spoilage
• Monitor and reduce food wastage through effective cost control measures and resource management
• Ensure strict compliance with food hygiene, safety, and sanitation regulations to maintain a safe kitchen environment
• Assume full responsibility for kitchen operations in the absence of the Head Chef to maintain service continuity

Preferred competencies and qualifications

• Previous experience as a Sous Chef or in a similar supervisory kitchen role
• Strong knowledge of Western cooking techniques and kitchen operations
• Good leadership, communication, and organisational skills
• Ability to work efficiently in a fast-paced environment
• Willingness to work shifts, weekends, and public holidays

Other Information

• Salary: $4,000–$5,000 per month
• Location: Singapore