Sous Chef [5 Days | VivoCity]

GFM VIVO CITY PTE. LTD.; Singapore; On-site; SGD 36,000 - 54,000; Full time

Job summary

GFM VIVO CITY PTE. LTD. is seeking a skilled Sous Chef to support the Head Chef in daily kitchen operations and to lead the kitchen team across all sections.

The successful candidate will ensure consistent food standards, oversee service, and help with menu planning, recipe development and cost control while maintaining safety and hygiene protocols.

Qualifications

• Experience as Sous Chef or Junior Sous Chef with leadership responsibilities.
• Strong knowledge of cooking techniques and kitchen operations.
• Proven ability to supervise a kitchen team and manage during service.
• Solid understanding of food hygiene and safety standards.
• Ability to work under pressure and meet quality standards.
• Willing to work shifts, weekends and public holidays.

Responsibilities

• Assist Head Chef in daily kitchen operations.
• Supervise chefs, cooks and helpers during service.
• Ensure dishes follow recipes, portions and presentation.
• Monitor food quality, freshness and taste.
• Manage inventory and assist with stock orders.
• Train and evaluate junior staff.
• Handle service issues and support opening/closing procedures.

Skills

Sous Chef experience

Team supervision

Food safety

Menu planning

Job description

Job Description – Sous Chef

We are looking for an experienced and responsible Sous Chef to assist the Head Chef in managing daily kitchen operations. The Sous Chef will supervise the kitchen team, maintain consistent food standards and ensure efficient service.

Key Responsibilities

Assist the Head Chef in overseeing daily kitchen operations.

Supervise chefs, cooks and kitchen helpers during preparation and service.

Assign duties and coordinate workflow across all kitchen sections.

Ensure dishes are prepared according to approved recipes, portion sizes and presentation standards.

Monitor food quality, taste, freshness and presentation.

Ensure orders are prepared accurately and served promptly.

Manage kitchen operations in the Head Chef’s absence.

Train, guide and evaluate junior kitchen employees.

Assist with menu planning, recipe development and food-cost control.

Monitor inventory levels and assist with stock ordering.

Check incoming food deliveries for quality, quantity and freshness.

Ensure proper food storage, labelling and stock rotation.

Minimise food wastage and control ingredient usage.

Enforce food hygiene, sanitation and workplace safety procedures.

Ensure kitchen equipment, workstations and storage areas are clean and properly maintained.

Assist with staff scheduling and workforce planning.

Handle operational issues during service and report significant matters to the Head Chef.

Support opening, closing and daily kitchen inspection procedures.

Carry out other duties assigned by the Head Chef or Kitchen Manager.

Requirements

Relevant experience as a Sous Chef, Junior Sous Chef or experienced Chef de Partie.

Strong knowledge of cooking techniques, food preparation and kitchen operations.

Previous experience supervising or leading a kitchen team.

Good understanding of food hygiene and workplace safety standards.

Able to maintain consistent food quality in a fast-paced environment.

Strong leadership, communication and problem-solving skills.

Good organisational, inventory-control and time-management skills.

Responsible, dependable and able to work well under pressure.

Willing to work shifts, weekends and public holidays as scheduled.

Working Hours

5-day work week

44 working hours per week

Shift hours will be scheduled according to operational requirements.