Sous / Chef De Partie

THE WINE HUB PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A leading culinary establishment in Singapore is seeking an experienced Chef to manage kitchen operations by planning and preparing high-quality meals. The role entails ensuring food safety, maintaining consistency in dishes, and leading a team of kitchen staff. Successful candidates should possess solid culinary skills, excellent communication abilities, and the capacity to work in a fast-paced environment. The ideal chef also has experience in menu planning, cost management, and a passion for culinary creativity.

Qualifications

• Proven experience as a Chef or in a similar culinary role.
• Strong knowledge of food preparation, kitchen operations, and sanitation regulations.
• Creative menu development and strong understanding of culinary trends.
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Culinary school certification or relevant training preferred.

Responsibilities

• Plan, prepare, and execute high-quality meals while overseeing kitchen operations.
• Create and innovate menus based on seasonality and customer preferences.
• Enforce hygiene and food safety standards, ensuring compliance with health regulations.
• Train and mentor kitchen staff to foster a collaborative environment.
• Monitor food waste, manage budget, and optimize profitability.

Skills

Culinary skills

Team leadership

Menu development

Food safety knowledge

Communication

Organizational skills

Education

Culinary school certification

Job description

Position Summary:
The Chef is responsible for planning, preparing, and executing high-quality meals while overseeing kitchen operations. This role ensures food safety, consistency, creativity, and efficiency in a fast-paced culinary environment.

Key Responsibilities

• Menu Planning & Development

  • Create, update, and innovate menus based on seasonality, cost, and customer preferences.

  • Ensure all dishes meet quality, taste, and presentation standards.

• Food Preparation & Cooking

  • Prepare and cook meals according to recipes and specifications.

  • Maintain consistency in flavor, portioning, and plating.

• Quality & Safety

  • Enforce hygiene, sanitation, and food safety standards.

  • Ensure compliance with local health regulations.

  • Conduct routine inspections of kitchen equipment and work areas.

• Team Leadership

  • Train, mentor, and evaluate kitchen staff.

  • Foster a positive, collaborative team environment.

  • Address performance issues and support staff development.

• Cost Control & Budgeting

  • Monitor food waste and portion control.

  • Manage kitchen budget and track expenses.

  • Work with management to set pricing and optimize profitability.

Skills & Qualifications

• Proven experience as a Chef or in a similar culinary role.

• Strong knowledge of food preparation, kitchen operations, and sanitation regulations.

• Creative menu development and strong understanding of culinary trends.

• Excellent leadership, communication, and organizational skills.

• Ability to work under pressure in a fast-paced environment.

• Culinary school certification or relevant training (preferred but not required).