Sous Chef / Assistant Sous Chef

Stamfles International Pte Ltd; Singapore; On-site; SGD 42,000 - 60,000; Full time

Job summary

Stamfles International Pte Ltd in Singapore is seeking a Sous Chef / Assistant Sous Chef to lead daily hot kitchen operations, ensure consistency in food quality, and support efficient kitchen workflows in a hotel dining setting.

You will supervise kitchen staff, uphold food safety standards, manage inventory and costs, and assist in menu development. This role requires 3–5 years F&B experience with 2–3 years in supervisory duties, and the ability to work shifts including weekends and holidays.

Qualifications

• 3–5 years of F&B/restaurant operations experience with 2–3 years in a supervisory role.
• Strong leadership and people management skills.
• Excellent communication and interpersonal abilities.
• Customer-oriented with problem-solving and complaint-handling skills.
• Solid knowledge of food hygiene, safety, and workplace safety standards.
• Ability to lead, train and motivate a team in a fast-paced environment.

Responsibilities

• Oversee daily kitchen operations and food preparation.
• Supervise, train, and guide kitchen staff.
• Ensure consistent food quality, taste, and presentation.
• Maintain and improve recipes, procedures, and SOPs.
• Monitor inventory, stock ordering, and wastage control.
• Ensure kitchen cleanliness and food safety compliance.
• Coordinate with service staff for smooth food operations.
• Assist in menu planning, R&D, and new dish development.
• Monitor costs, portion control, and kitchen efficiency.
• Take charge in Head Chef's absence.

Skills

Leadership

People management

Communication

Customer service

Problem solving

Food hygiene

Job description

About the role

The Sous Chef / Assistant Sous Chef is responsible for overseeing daily hot kitchen operations, ensuring consistent food quality, efficient food preparation, and smooth kitchen workflow. The role involves supervising kitchen staff, maintaining food safety and hygiene standards, and supporting efficient kitchen operations in a hotel dining environment.

Key responsibilities

• Oversee daily kitchen operations and food preparation.

• Supervise, train, and guide kitchen staff.

• Ensure consistent food quality, taste, and presentation.

• Maintain and improve recipes, food preparation procedures, and kitchen SOPs.

• Monitor food inventory, stock ordering, and wastage control.

• Ensure kitchen cleanliness, hygiene, and food safety compliance.

• Coordinate with service staff to ensure smooth food operations.

• Assist in menu planning, food R&D, and new dish development.

• Monitor food costs, portion control, and kitchen efficiency.

• Take charge of kitchen operations in the Head Chef's absence.

About you

• Minimum 3–5 years of experience in F&B / restaurant operations, with at least 2-3 years in a supervisory or managerial role.

• Strong experience in Hot Kitchen / Hot Food preparation is essential.

• Strong leadership and people management skills.

• Good understanding of restaurant operations, customer service, manpower planning, inventory, and cost control.

• Able to lead, train, and motivate a team in a fast-paced environment.

• Strong communication and interpersonal skills.

• Customer-oriented with good problem-solving and complaint-handling skills.

• Good knowledge of food hygiene, food safety, and workplace safety standards.

• Able to monitor sales performance, food cost, labour cost, wastage, and operational expenses.

• Able to work shifts, weekends, and public holidays.