Sous Chef (Hot Kitchen) | Up till $4500 basic + variable bonus

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

Job summary

A leading culinary recruitment agency in Singapore is seeking an experienced Sous Chef (Hot Kitchen) to oversee the preparation and presentation of dishes in a high-quality dining environment. This role requires a minimum of 3–5 years of relevant kitchen experience and a valid WSQ Food Hygiene Certificate. As a Sous Chef, you will lead kitchen operations, ensure food safety standards, and coordinate with the front-of-house team to deliver a seamless dining experience. Competitive salary up to $4500 plus variable bonus opportunities.

Qualifications

• 3–5 years of professional kitchen experience in brunch, café, or bistro.
• Experience in kitchen management and operations.
• Knowledge of hygiene and food safety practices.

Responsibilities

• Lead the production and ensure dish consistency.
• Set daily prep plans and allocate tasks.
• Monitor quality and visual presentation of dishes.
• Communicate with FOH team for order coordination.
• Conduct opening/closing procedures and hygiene checks.

Skills

Hot station production

Food safety standards

Training and coaching

Quality control

Education

Diploma in Culinary Arts

WSQ Food Hygiene Certificate

Job description

Sous Chef (Hot Kitchen) | Up till $4500 basic + variable bonus

• Working location: Island wide

• 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, café, or bistro concepts.

• Diploma in Culinary Arts or Certificate in Commercial Cooking or Kitchen Management would be advantageous.

• WSQ Food Hygiene Certificate