Sous Chef

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

Job summary

A leading catering firm in Singapore seeks an experienced Sous Chef for hot kitchen operations. Responsibilities include leading food production, ensuring quality and presentation, and training staff. Candidates should have 3-5 years of experience in brunch or café settings. This position offers a dynamic work environment, competitive salary, and a focus on culinary excellence. Apply now to lead our culinary team in delivering exceptional dishes.

Benefits

Competitive salary structure

Variable bonus opportunities

Qualifications

• Minimum 3–5 years of professional kitchen experience in all-day brunch, café, or bistro concepts.

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.
• Conduct opening and closing procedures, including hygiene and temperature checks.
• Train and coach the Cook to step up during leave or peak hours.

Skills

Lead kitchen operations

Menu planning

Training and coaching staff

Food safety standards

Job description

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

• Working location: Island wide (Multiple location)

• 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.