Sous Chef | Central Area | Basic up to $4,500

Recruit Now Singapore Pte Ltd; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading culinary recruitment firm in Singapore is seeking a Sous Chef to lead kitchen operations in a vibrant environment. The ideal candidate will have 3–5 years of experience, strong leadership and culinary skills, and will manage daily kitchen production while training junior staff. This position offers competitive remuneration and the chance to work in a dynamic team setting.

Qualifications

• 3–5 years of professional kitchen experience in relevant concepts.
• Experience in managing a small kitchen team or shift leadership.
• Skilled in hot and cold station preparation.

Responsibilities

• Lead hot kitchen production, ensuring consistency in all dishes.
• Plan daily prep and allocate mise en place tasks to the team.
• Monitor plating quality, portion control, and presentation.
• Coordinate with FOH team to manage order pacing.
• Conduct opening and closing procedures including hygiene checks.

Skills

Advanced cooking techniques

Knife skills

Inventory management

Food safety knowledge

Leadership

Communication skills

Education

Diploma in Culinary Arts

WSQ Food Hygiene Certificate

Job description

Position: Sous Chef
Working Location: Central Singapore
Working Hours: 6-day work week, 44 hours/week, typical shift 7:00am – 4:00pm
Remuneration: Up to $4,500 basic + variable bonus

Key Responsibilities

• Lead hot kitchen production, ensuring consistency in all cooked dishes.

• Plan daily prep and allocate mise en place tasks to the team.

• Monitor plating quality, portion control, and presentation.

• Coordinate with FOH team to manage order pacing.

• Plan and prepare staff meals.

• Conduct opening and closing procedures, including hygiene and temperature checks.

• Maintain kitchen equipment, cleanliness, and food safety standards.

• Prepare daily kitchen reports and submit weekly performance updates to Head Chef.

• Train and coach junior cooks to step up during peak hours or staff leave.

• Escalate equipment, staffing, or inventory issues to Head Chef.

• Perform other duties as assigned.

Requirements

• 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.

• Skilled in hot and cold station preparation.

• Strong culinary skills (advanced cooking techniques, knife skills, sauce making) and kitchen management knowledge (inventory, ordering, cost control, HACCP).

• Knowledge of food safety and sanitation (temperature control, cross-contamination prevention, sanitisation protocols).

• Excellent leadership and communication skills with both BOH and FOH.

• Highly organised, punctual, calm under pressure, and able to make real-time decisions.

• Able to mentor and train junior team members.

• Diploma in Culinary Arts, Certificate in Commercial Cooking, or Kitchen Management is advantageous.

• WSQ Food Hygiene Certificate.