Sous Chef (Hot Kitchen)

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

Job summary

A recruiting firm in Singapore seeks a Sous Chef for a hot kitchen position. The candidate will lead hot station production, manage a small kitchen team, and ensure food safety standards are met. Responsibilities include preparing kitchen reports, training junior staff, and coordinating with the front of house team. Candidates should have 3–5 years of culinary experience and strong leadership skills. A culinary diploma and food hygiene certification are advantageous.

Qualifications

• Minimum 3–5 years of professional kitchen experience.
• Proven experience managing a kitchen team or shift leadership.
• Able to mentor and train junior team members.

Responsibilities

• Lead hot station production and ensure consistency in cooked dishes.
• Set daily prep plan and allocate mise en place tasks.
• Monitor plating quality, portion control, and visual presentation.

Skills

Leadership and communication

Advanced cooking techniques

Kitchen management

Food safety and sanitation

Organisational skills

Problem-solving

Education

Diploma in Culinary Arts

WSQ Food Hygiene Certificate

Job description

Sous Chef (Hot Kitchen)

Up till $4500 basic + variable bonus

Working location: East Coast, Neil Road, Telok Ayer, Tiong Bahru, Holland Village Serangoon Gardens, Upper Thomson (Hiring Manager will assign the working location depending on where the candidate stay)

Working Days/Timings: 44 hours per week. It will be a 6-day work week. A full shift is 7am - 4pm.

Responsibilities

• Lead hot station production and ensure consistency in all cooked dishes.
• Set daily prep plan and allocate mise en place tasks.
• Monitor plating quality, portion control, and visual presentation.
• Communicate with FOH team to pace and coordinate orders.
• Lead staff meal planning and preparation.
• Conduct opening and closing procedures, including hygiene and temperature checks.
• Maintain kitchen equipment, cleanliness, and food safety standards.
• Prepare and submit daily kitchen reports (e.g., prep sheet usage, waste, stock alerts).
• Submit weekly kitchen performance reports to the Head Chef (e.g., highlights, issues, equipment status, prep forecasting).
• Train and coach the Cook to step up during leave or peak hours.
• Escalate any equipment, staffing, or inventory issues to Head Chef.
• Any other duties that may be assigned.

Requirements

• Minimum 3–5 years of professional kitchen experience in all-day brunch, cafe, or bistro concepts.
• Proven experience in managing a small kitchen team or shift leadership.
• Experience with food preparation in both hot and cold stations.
• Culinary skills (advanced cooking techniques, knife skills, sauce making), kitchen management (inventory management, ordering and receiving, cost control, HACCP knowledge), food safety and sanitation (temperature control, cross-contamination prevention, sanitisation protocols) would be advantageous.
• Strong leadership and communication with both BOH and FOH.
• Highly organised, punctual, and calm under pressure.
• Able to mentor and train junior team members.
• Problem solver with initiative; able to make decisions in real-time service situations.
• Diploma in Culinary Arts or Certificate in Commercial Cooking or Kitchen Management would be advantageous.
• WSQ Food Hygiene Certificate