Sous Chef

LIGHTVERSE PTE. LTD.; Singapore; On-site; SGD 39,060 - 64,728; Full time

Job summary

LIGHTVERSE PTE. LTD. is seeking an experienced kitchen supervisor to assist the Executive Chef in daily operations, ensuring smooth workflow and consistently high standards of food preparation and service.

You will train and coach junior chefs, monitor food quality and presentation, and help manage inventory to minimize waste and maintain stock for daily operations. Weekend and public holiday shifts may be required.

Qualifications

• Ability to thrive in a fast-paced culinary environment.
• Strong attention to detail and high standards of quality and presentation.
• Collaborative team player with excellent communication and interpersonal skills.
• Calm under pressure with leadership and professionalism.
• Experience in hotel or hospitality industry preferred.
• Willingness to work on weekends and public holidays.

Responsibilities

• Assist the Executive Chef in overseeing daily kitchen operations.
• Supervise kitchen activities to maintain high standards of food preparation and service.
• Ensure SOPs and company standards are consistently followed.
• Train, coach, and guide Junior Chefs to enhance culinary skills and performance.
• Monitor food preparation, presentation, and quality for consistency and customer satisfaction.
• Manage inventory levels, control food wastage, and maintain adequate stock to support daily operations.

Skills

Leadership

Communication

Teamwork

Attention to detail

Stress management

Creativity

Job description

Responsibilities

• Assist the Executive Chef in overseeing daily kitchen operations and ensuring efficient workflow.
• Supervise kitchen activities to maintain high standards of food preparation and service.
• Ensure all recipes, standard operating procedures (SOPs), and company standards are consistently followed.
• Train, coach, and guide Junior Chefs to enhance their culinary skills and performance.
• Monitor food preparation, presentation, and quality to ensure consistency and customer satisfaction.
• Manage inventory levels, control food wastage, and maintain adequate stock to support daily operations.

Requirements

• Ability to thrive in a fast-paced and dynamic culinary environment.
• Strong attention to detail with a commitment to maintaining high standards of food quality, consistency, and presentation.
• A collaborative team player with excellent communication and interpersonal skills.
• Ability to remain calm under pressure and inspire the team through strong leadership and professionalism. Creative, proactive, and committed to continuous learning and improvement
• Prior experience in the hotel or hospitality industry is preferred.
• Willingness to work on weekends, and public holidays as required.

Working location

Central

Working hours

44 hours per week