Sous Chef

BOSS HIRE GLOBAL PTE. LTD.; Singapore; On-site; SGD 45,000 - 65,000; Full time

Job summary

A catering and restaurant company in Singapore is seeking a skilled candidate for their kitchen team. The position involves leading hot station production, ensuring food quality, and managing kitchen operations. Candidates should have 3-5 years of experience in a similar role, strong culinary skills, and the ability to train others. A diploma in Culinary Arts or a related field is preferred. This role offers an opportunity for leadership and professional growth in a dynamic environment.

Qualifications

• Minimum 3–5 years of professional kitchen experience in café or bistro.
• Proven experience in managing a small kitchen team or shift leadership.
• Ability to mentor and train junior team members.

Responsibilities

• Lead hot station production and ensure consistency in all cooked dishes.
• Monitor plating quality and visual presentation.
• Conduct opening and closing procedures including hygiene checks.

Skills

Recipes

Food Safety

Cooking

Inventory Management

Time Management

HACCP

Culinary Arts

Kitchen Management

Education

Diploma in Culinary Arts

Certificate in Commercial Cooking or Kitchen Management

WSQ Food Hygiene Certificate

Job description

Roles & Responsibilities

Responsibilities

• Lead hot station production and ensure consistency in all cooked dishes. Set daily prep plan and allocate mise en place tasks.
• Monitor plating quality, portion control, and visual presentation. Communicate with FOH team to pace and coordinate orders. 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.

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, sanitization protocols.
• Organizational and multitasking abilities: expediting service, time management, task delegation.
• Strong leadership and communication with both BOH and FOH.
• Highly organized, 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.
• Diploma in Culinary Arts; or Certificate in Commercial Cooking or Kitchen Management is advantageous.
• WSQ Food Hygiene Certificate required.

Position Summary

The Position supports the Lead Cook in executing the full kitchen service, handling both hot and cold stations as needed. They are expected to step up to Lead Cook duties when covering leave or lighter service days.

Tell employers what skills you have

• Recipes
• Ingredients
• Food Safety
• Cooking
• Food Quality
• Inventory
• FOH
• Sanitation
• Inventory Management
• Time Management
• HACCP
• Prevention
• Cost Control
• Culinary Arts
• Kitchen Management