SOUS CHEF

The Foreign Project; Singapore; Sur place; SGD 40 000 - 60 000; Plein temps

Avantages offerts par ce poste

Staff benefits

Incentives

Résumé du poste

The Foreign Project is hiring a Sous Chef to support the Head Chef in daily kitchen operations at our Singapore restaurant. You will oversee line cooks, maintain standards, and help manage workflow in a fast-paced environment.

We seek a hands-on leader with 3–5 years of kitchen experience, strong cooking skills, and a commitment to quality, consistency, and teamwork. Competitive salary will be offered along with staff benefits and incentives.

Qualifications

• Minimum 3–5 years of professional kitchen experience.
• Experience in a supervisory or senior chef role is preferred.
• Strong cooking skills and knowledge of kitchen operations.
• Excellent leadership and communication abilities.

Responsabilités

• Assist Head Chef in overseeing daily kitchen operations.
• Supervise kitchen staff to ensure smooth operations.
• Prepare and present dishes to restaurant standards.
• Maintain food quality, taste, portioning and presentation.
• Monitor inventory, stock levels and kitchen supplies.
• Maintain hygiene, cleanliness and safety standards.
• Contribute to menu planning and recipe development.
• Train and guide junior staff.
• Ensure compliance with food safety regulations.

Connaissances

Cooking skills

Leadership

Team management

Communication

Description du poste

WE ARE HIRING – SOUS CHEF

Position: Sous Chef
Employment Type: Full-Time
Industry: Food & Beverage / Restaurant

Job Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations.
• Supervise and coordinate kitchen staff to ensure smooth operations.
• Prepare, cook and present dishes according to the restaurant's standards.
• Ensure consistency in food quality, taste, portioning and presentation.
• Monitor food inventory, stock levels and kitchen supplies.
• Maintain food hygiene, cleanliness and safety standards.
• Assist in menu planning, recipe development and food cost control.
• Train, guide and motivate junior kitchen staff.
• Ensure kitchen operations comply with food safety and regulatory requirements.

Job Requirements

• Minimum 3–5 years of relevant experience in a professional kitchen.
• Previous experience in a supervisory or senior chef position preferred.
• Strong cooking skills and knowledge of kitchen operations.
• Good leadership, communication and team management skills.
• Able to work independently in a fast-paced environment.
• Responsible, organised and committed to maintaining food quality and standards.
• Willing to work shifts, weekends and public holidays.

What We Offer

• Competitive salary based on experience.
• Career development and progression opportunities.
• Supportive working environment.
• Staff benefits and other incentives.