Sous Chef

PLAIN VANILLA BAKERY PTE. LTD.; Singapore; On-site; SGD 47,000 - 71,000; Full time

Job summary

PLAIN VANILLA BAKERY PTE. LTD. in Singapore seeks an experienced Kitchen Lead to oversee all-day brunch and café concepts, coordinating hot and cold stations at multiple locations across the city.

You will drive daily prep, menu execution, and maintain high standards of quality and presentation. You will mentor junior staff, manage inventory, ensure hygiene, and guarantee dishes leaving the kitchen meet the company’s quality and safety expectations.

Qualifications

• 3–5 years of professional kitchen experience in all-day brunch, café, or bistro concepts.
• Proven experience leading a small kitchen team.
• Experience with hot and cold stations.
• Strong leadership and communication with BOH and FOH.
• Diploma in Culinary Arts or Certificate in Commercial Cooking would be advantageous.
• WSQ Food Hygiene Certificate.

Responsibilities

• Lead hot station production and ensure consistency in all dishes.
• Set daily prep plans and allocate mise en place tasks.
• Monitor plating quality, portions, and visual presentation.
• Perform the role of Kitchen Expediter during service, ensuring every dish leaving the kitchen meets quality and safety standards.
• Coordinate with FOH to ensure seamless service flow and guest experience.
• Interact professionally with guests and support hospitality standards.
• Lead staff meal planning and preparation.
• Conduct opening and closing procedures, including hygiene checks.
• Maintain kitchen equipment, cleanliness, and food safety standards.
• Prepare and submit daily kitchen reports and weekly performance reviews.
• Train and coach the Cook to step up during leave or peak hours.
• Escalate any equipment, staffing, or inventory issues to Head Chef.
• Perform any other duties as assigned.

Skills

Leadership

Communication

HACCP knowledge

Inventory management

Cost control

Kitchen management

Education

Diploma in Culinary Arts

Certificate in Commercial Cooking

Job description

Responsibilities:

• Lead hot station production and ensure consistency in all cooked dishes
• Set daily prep plans and allocate mise en place tasks
• Monitor plating quality, portion control, and visual presentation
• Perform the role of Kitchen Expediter during service, ensuring every dish leaving the kitchen meets the Company's standards for quality, presentation, accuracy, portion control and food safety
• Communicate and collaborate with the Front-of-House (FOH) team to coordinate service flow, resolve operational issues and ensure a seamless guest experience
• Interact professionally and courteously with guests where required, including responding to menu-related enquiries and supporting the delivery of exceptional hospitality
• Lead staff meal planning and preparation
• Conduct opening and closing procedures, including hygiene and temperature checks
• Maintain kitchen equipment, cleanliness, and food safety standards
• Prepare and submit daily kitchen reports (e.g., prep sheet usage, waste, stock alerts)
• Submit weekly kitchen performance reports to the Head Chef (e.g., highlights, issues, equipment status, prep forecasting)
• Train and coach the Cook to step up during leave or peak hours
• Escalate any equipment, staffing, or inventory issues to Head Chef
• Perform any other duties as assigned

Requirements:

• Minimum 3-5 years of professional kitchen experience in all-day brunch, café, or bistro concepts.
• Proven experience in managing a small kitchen team or shift leadership.
• Experience with food preparation in both hot and cold stations.
• Culinary skills (advanced cooking techniques, knife skills, sauce making), kitchen management (inventory management, ordering and receiving, cost control, HACCP knowledge), food safety and sanitation (temperature control, cross-contamination prevention, sanitisation protocols) would be advantageous.
• Strong leadership and communication with both BOH and FOH.
• Highly organised, punctual, and calm under pressure.
• Able to mentor and train junior team members.
• Problem solver with initiative; able to make decisions in real-time service situations
• Demonstrates a hospitality mindset and is able to interact professionally with guests, contributing to a positive guest experience.
• Diploma in Culinary Arts or Certificate in Commercial Cooking or Kitchen Management would be advantageous.
• WSQ Food Hygiene Certificate

Working location:

• Tiong Bahru
• Telok Ayer
• Neil Road
• East Coast
• Upper Thomson
• Serangoon Gardens