SOUS CHEF

WORKFORCE GATEWAY PTE. LTD.; Singapore; On-site; SGD 36,000 - 60,000; Full time

Job summary

WORKFORCE GATEWAY PTE. LTD. is seeking a Sous Chef to work alongside the Head Chef, overseeing daily kitchen activities, guiding staff, helping with menu preparation, and ensuring food quality and freshness. You will monitor ordering and stocking, and follow designated recipes to maintain consistency.

The role requires a Diploma in Culinary Arts and at least 5 years of related experience, with strong planning, communication, and teamwork skills in a fast-paced environment.

Qualifications

• Diploma in Culinary Arts or equivalent required.
• Minimum 5 years of relevant kitchen experience.
• Able to lead and be a team player.
• Good planning and organizing skills.
• Excellent communication and interpersonal skills.
• Proficient with Microsoft Office tools.
• Able to work in a fast paced environment.

Responsibilities

• Leads kitchen team in Head Chef's absence.
• Mentors junior kitchen staff in line cooking, prep and plating.
• Maintains FIFO and proper dating for QA.
• Keeps stations stocked before and during peak hours.
• Assists in hiring and training new team members.
• Manages food ordering and minimizes waste.
• Works to improve waste reduction and budgeting.
• Oversees food prep and presentation to meet standards.
• Assists Head Chef with menu creation and kitchen organization.
• Coordinates with management on supply, budget, and staffing.
• Ensures strict food safety, sanitation and hygiene.
• Adheres to company policies and attends trainings.

Skills

Leadership

Teamwork

Planning & Organizing

Communication

MS Office

Attention to detail

Education

Diploma in Culinary Arts

Tools

MS Office

Job description

SUMMARY

The role of a Sous Chef is to work alongside the Head Chef to manage daily kitchen activities, including overseeing staff, assist with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensures food quality and consistency by following designated recipes.

RESPONSIBILITIES

• Leads kitchen team in the absence of the Head Chef
• Provides guidance to junior kitchen team members, including but not limited, to line cooking, food preparation, and dish plating
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during the peak operation hours
• Assist in hiring and training of new kitchen team member to meet/exceed restaurant and kitchen standards
• Manages food and product ordering by keeping records and minimizes waste
• Works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Assist Head Chef in maintaining kitchen organization, team competency, and training opportunities
• Assist Head Chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To attend trainings/meetings as and when required
• Adhoc duties/projects assigned by Supervisor

REQUIREMENTS

• Minimum Diploma in Culinary Arts or equivalent experience
• 5 years of relevant working experience in a similar capacity
• Able to lead and is a team player
• Good planning and organizing skills
• Excellent communication and interpersonal skills
• Good Microsoft Office skills
• Able to work in a fast paced environment