SOUS CHEF/ASSISTANT RESTAURANT MANAGER

Sake Labo Pte. Ltd.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

Join Japan's No.1 Beef Katsu family as a Sous Chef or Assistant Restaurant Manager at a prestigious location in Singapore. You'll play a vital role in managing kitchen operations, staff performance, and ensuring top-notch customer service while contributing to a thriving culinary environment.

Benefits

Sign-on bonus

Staff incentive program

On-the-job training

Qualifications

• 3 to 5 years relevant experience in culinary or hospitality roles.
• Food safety and hygiene certificate required.
• Able to start with minimal notice.

Responsibilities

• Manage kitchen inventory and staff rosters as a Sous Chef.
• Oversee restaurant operations ensuring excellent guest service as Assistant Restaurant Manager.

Skills

Customer Service

Inventory Management

Team Leadership

Financial Compliance

Education

Diploma or Degree in Culinary Arts

Hospitality Management

Job description

GYUKATSU KYOTO KATSUGYU IS EXPANDING!

Join Japan's No.1 Beef Katsu family today!

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre/One Holland Village

• Work Schedule: 5 workdays, 44 hours per week

• Sign-on bonus (Terms and conditions apply)

• Staff incentive program

• On-the-job Training provided

ROLE & RESPONSIBILITIES

Sous Chef

• Administration: Manage inventory accuracy, staff rosters, team briefings, and food cost control.

• Customer Service: Ensure culinary staff deliver excellent service to guests and internal teams, and handle complaints professionally.

• Financial: Control operating and labour costs, optimize productivity, and support profit centre efficiency while ensuring financial compliance.

• Operations: Oversee daily kitchen activities, maintain food quality and hygiene standards, and encourage innovation and teamwork.

• Personnel: Lead recruitment, training, performance management, and enforce compliance with company policies and safety regulations.

Assistant Restaurant Manager

• Oversee daily restaurant operations, ensuring excellent guest service and smooth team performance.

• Manage financial, administrative, and payroll tasks in compliance with company policies.

• Enforce hygiene, safety, and operational standards throughout the restaurant.

• Train, mentor, and support staff development, including onboarding of new employees.

• Analyze sales metrics, manage systems (POS), and implement improvements to drive growth.

REQUIREMENTS

• Minimum of 3 to 5 years of relevant experiences

• Minimum Diploma or Degree in Culinary Arts / Hospitality Management / Professional Certificate / Nitec

• Able to commence work withminimal notice

• Possess Food safety and hygiene certificate

• Able to work on weekends and public holidays

Please click on the APPLY button or send your resume directly to [e-mail] with your availability date and expected salary.

We regret to inform you that only shortlisted candidates will be notified.