Sous Chef (2-year Renewable Contract)

MOUNT FABER LEISURE GROUP PTE. LTD.; Singapore; On-site; SGD 50,000 - 74,000; Full time

Job summary

Mount Faber Leisure Group Pte. Ltd. in Singapore is seeking a Kitchen Supervisor to assist the Head Chef in daily operations, guide the kitchen team, and ensure dishes meet established recipes and quality standards.

You will monitor food costs, inventory, and stock, help with menu planning and new product testing, and uphold high hygiene and safety standards while coordinating staff scheduling and training.

Qualifications

• 3–5 years of relevant kitchen supervisory experience.
• Strong leadership and communication skills.
• Solid understanding of food cost, inventory management, and portion control.
• Knowledge of recipes, cooking techniques, and kitchen operations.
• Commitment to high hygiene and safety standards.

Responsibilities

• Assist the Head Chef in daily kitchen operations.
• Supervise and motivate the kitchen team for efficient service.
• Ensure all dishes follow established recipes and quality standards.
• Monitor food preparation, portions, presentation, and consistency.
• Assist with menu planning, recipe development, and product testing.
• Monitor costs, wastage, inventory, and stock usage to maintain target COGS.
• Conduct regular stock checks and assist with ordering.
• Ensure proper storage, labeling, rotation, and handling of food.
• Maintain high standards of hygiene, cleanliness, and food safety.
• Assist with staff scheduling, training, and performance management.
• Communicate daily operational needs in kitchen briefings.
• Support special events and other culinary requirements.

Skills

Leadership

Food cost control

Inventory management

Culinary knowledge

Staff training

Job description

Job Description

• Assist the Head Chef in the daily management and smooth operation of the kitchen.
• Supervise, guide, and motivate the kitchen team to ensure efficient service.
• Ensure all dishes are prepared and presented according to established recipes and quality standards.
• Monitor food preparation, portion control, presentation, and consistency.
• Assist with menu planning, recipe development, and new product testing.
• Monitor food costs, wastage, portion sizes, and stock usage to maintain target COGS.
• Conduct regular stock checks and assist with ordering and inventory control.
• Ensure proper storage, labelling, rotation, and handling of food products.
• Maintain high standards of hygiene, cleanliness, and food safety in accordance with company and regulatory requirements.
• Assist with staff scheduling, task allocation, training, and performance management.
• Monitor service levels and resolve operational issues promptly.
• Ensure compliance with company SOPs, food safety standards, and workplace safety procedures.
• Participate in kitchen briefings and communicate daily operational requirements to the team.
• Assist with special events, functions, and other culinary requirements as required.

Job Requirements

• Minimum 3–5 years of relevant experience.
• Strong work ethic and commitment to maintaining high standards.
• Good understanding of food cost, portion control, and inventory management.
• Strong leadership and communication skills.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Good organisational and problem-solving skills.