Sous Chef

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

Job summary

A hospitality firm in Singapore is seeking a Sous Chef to assist the Chef de Cuisine in managing kitchen operations and ensuring high-quality food preparation. The ideal candidate has 4-5 years of culinary experience, including supervisory roles, with strong cooking skills and a commitment to food safety and hygiene standards. Responsibilities include leading a team, monitoring production, and enhancing menu items.

Qualifications

• 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.
• Knowledge of food hygiene and kitchen safety standards.

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.

Skills

Culinary experience

Leadership

Time management

Teamwork

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.