Sous Chef ( Central Kitchen / Hot Food Department / East Area )

HARRIANN'S PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A vibrant culinary establishment in Singapore is seeking a Sous Chef to oversee daily kitchen operations, ensuring food quality and safety. The ideal candidate will have 3-5 years of experience, strong leadership skills, and the ability to manage kitchen staff effectively in a fast-paced environment. This role also involves hands-on cooking, inventory management, and training junior chefs. Passion for culinary arts and continuous learning is essential. Interested applicants should apply directly via email.

Qualifications

• 3-5 years of relevant working experience.
• Expertise in Nonya cuisine is an added advantage.
• Passion and interest in new recipes.

Responsibilities

• Lead daily kitchen operations to ensure food quality.
• Supervise kitchen staff and high performance.
• Engage in hands-on cooking during peak periods.
• Enforce food hygiene and safety standards.
• Monitor food preparation processes to minimize waste.
• Conduct daily checks on ingredient freshness.
• Support inventory management and stock ordering.
• Train junior chefs and kitchen assistants.
• Maintain a clean and efficient kitchen environment.

Skills

Leadership

Hands-on cooking

Team management

Food safety compliance

Inventory management

Passion for cooking

Job description

Job Description

The Sous Chef will oversee daily hot food kitchen operations, ensuring consistent food quality, productivity, food safety, and team performance. This role requires strong leadership, hands‑on cooking expertise, and the ability to manage kitchen staff, workflows, and standards in a fast‑paced environment.

Key Responsibilities

• Lead and oversee daily hot food kitchen operations to ensure consistent quality, taste, and presentation in accordance with approved recipes and standards
• Supervise, guide, and motivate kitchen staff, ensuring proper task allocation, discipline, and high performance during daily operations
• Actively participate in hands‑on cooking and production, especially during peak periods, to support operational efficiency
• Enforce strict compliance with food hygiene, safety, and sanitation standards in line with SFA and company requirements
• Monitor food preparation processes, portion control, and cooking methods to minimize wastage and control food costs
• Conduct daily checks on ingredient freshness, storage conditions, temperature control, and expiry dates
• Support inventory management including stock ordering, stock rotation (FIFO), and reporting of discrepancies or shortages
• Train and coach junior chefs and kitchen assistants to improve technical skills, productivity, and adherence to SOPs
• Assist in maintaining a clean, organized, and efficient kitchen environment while supporting audits, inspections, and continuous improvement initiatives

Qualities

• At least 3‑5 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Interested applicants, you may either apply via here or sent an email at [e-mail].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.