Sous Chef

ZANMAI CULTURE PTE. LTD.; Singapore; On-site; SGD 42,000 - 66,000; Full time

Benefits offered by this job

5.5-days work week

Learning and Development opportunities

Medical and insurance coverage

Job summary

Zanmai Culture Pte. Ltd. in Singapore is seeking a Sous Chef to join our kitchen leadership team. You will assist with menu planning, supervise daily operations, ensure quality and hygiene, and help drive profitability across outlets.

The role requires experience in restaurant or kitchen environments, expertise in a la carte planning and event management, and a solid understanding of food safety standards. A 5.5-day work week is offered along with development opportunities and medical coverage.

Qualifications

• Experience working in restaurant or kitchen environments.
• Experience in a la carte menu planning and event management.
• Strong understanding of food hygiene and sanitation compliance.

Responsibilities

• Develop and support daily menu planning and design for assigned outlets to enhance guest satisfaction
• Ensure consistent delivery of high-quality food and beverage items to meet brand standards
• Supervise daily kitchen operations to maintain smooth workflow and timely service
• Manage food production according to projected covers to optimize resource use and minimize waste
• Implement and maintain hygiene and sanitation standards in compliance with food safety regulations
• Collaborate with the Head Chef to coordinate kitchen activities and operational goals
• Monitor and control food costs and inventory to maximize outlet profitability
• Support event catering and a la carte menu execution to meet diverse guest needs

Skills

Restaurant/Kitchen experience

Menu planning

Food hygiene

Job description

We are looking for a Sous Chef to join our team!

Job Summary

As a Sous Chef, you will support menu planning, supervise kitchen operations,ensure food quality, manage costs, and uphold hygiene standards to deliver exceptional dining experiences and maximize outlet profitability

As a Sous Chef, we rely on you to:

• Develop and support daily menu planning and design for assigned outlets to enhance guest satisfaction
• Ensure consistent delivery of high-quality food and beverage items to meet brand standards
• Supervise daily kitchen operations to maintain smooth workflow and timely service
• Manage food production according to projected covers to optimize resource use and minimize waste
• Implement and maintain hygiene and sanitation standards in compliance with food safety regulations
• Collaborate with the Head Chef to coordinate kitchen activities and operational goals
• Monitor and control food costs and inventory to maximize outlet profitability
• Support event catering and a la carte menu execution to meet diverse guest needs

We are looking for someone who:

• Experience working in restaurant or kitchen environments
• Experience in a la carte menu planning and event management
• Strong understanding of food hygiene and sanitation compliance

We Offer

• 5.5-days work week
• Learning and Development opportunities for career development
• Medical and insurance coverage