Sous Chef

SAMPLE GATES EPICUREAN PTE. LTD.; Singapore; On-site; SGD 47,000 - 73,000; Full time

Job summary

SAMPLE GATES EPICUREAN PTE. LTD. is seeking a capable Sous Chef to act as the second-in-command in our kitchen. You will work alongside the Head Chef, taking ownership on days off, and running a primary station during peak service to uphold top quality.

You will mentor the Commis Chef, coordinate orders and inventory, and ensure strict hygiene and safety compliance in a busy CBD kitchen environment.

Qualifications

• Experience: 3-5 years of culinary experience, able to run a station independently.
• Certifications: WSQ Food Safety Level 1 is mandatory.
• Skills: cooking fundamentals across multiple stations, ordering basics, time management.

Responsibilities

• Assume total control of the kitchen on the Head Chef's days off.
• Lead primary station during peak services and support expediting.
• Ensure dishes meet flavor profiles, portions, and plating standards.
• Mentor and direct the Commis Chef and prep lists.
• Assist with daily ordering, receiving, and supplier communication.
• Monitor inventory and enforce portion control to manage costs.
• Troubleshoot equipment issues when the Head Chef is away.
• Enforce Singapore Food Agency hygiene and safety rules.
• Oversee deep-cleaning schedule and FIFO labeling.

Skills

Line cook

Leadership

Problem solving

Time management

Job description

Brand new restaurant (western cuisine) in CBD

Location : Boat Quay

Employment : Full-time position

Job Summary

We are seeking a highly capable and reliable Sous Chef to serve as the critical second-in-command in our close-knit kitchen team. In this hands-on role, you will work shoulder-to-shoulder with the Head Chef during peak services and take full ownership of kitchen operations on the Head Chef's days off. You must be a strong line cook, a proactive problem solver, and a capable leader who ensures food quality remains flawless regardless of who is running the pass.

Key Responsibilities

Kitchen Operations & Leadership

Assume total control of the kitchen on the Head Chef's scheduled days off, acting as the primary decision-maker for daily operations, service execution, and quality control.

Work a primary station (Hot/Pans/Grill) during peak services while assisting in expediting orders to ensure smooth, timely service.

Ensure all dishes leave the kitchen meeting the exact flavor profiles, portion sizes, and plating standards established by the Head Chef.

Manage, mentor, and direct the Commis Chef, ensuring their daily prep lists are completed efficiently and correctly.

Administration & Cost Control

Assist the Head Chef with daily ordering, receiving of goods, and communicating with local suppliers.

Monitor daily inventory levels and enforce strict portion controls to minimize waste and maintain targeted food costs (COGS).

Assist in troubleshooting equipment issues and coordinating repairs when the Head Chef is away.

Hygiene & Safety Compliance

Enforce absolute compliance with Singapore Food Agency (SFA) regulations regarding food handling, hygiene, and kitchen sanitation.

Oversee the daily deep-cleaning schedule and ensure correct FIFO (First-In-First-Out) labeling and rotation of all ingredients.

Qualifications & Requirements

Experience: 3-5 years of culinary experience, with proven ability to run a station independently. Previous experience as a Junior Sous Chef or senior Chef de Partie is highly preferred.

Certifications: Valid WSQ Food Safety Course Level 1 is mandatory.

Skills: Strong cooking fundamentals across multiple stations, basic administrative skills for ordering, and excellent time management.

Attributes: Highly reliable, calm under pressure, and comfortable stepping into a leadership role without ego.