Sous Chef – Hotpot Restaurant | $3,200–$3,500 | CHIJMES

WOLA RECRUITMENT PTE. LTD.; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

WOLA RECRUITMENT PTE. LTD. is helping a hotpot restaurant at CHIJMES find an experienced Sous Chef to support daily kitchen operations, ensure food quality, supervise the team and manage costs.

The role requires leadership in a fast-paced kitchen, overseeing food preparation, inventory, and staff development while maintaining strict hygiene standards and safety policies.

Qualifications

• More than 3 years of relevant kitchen experience.
• At least 1 year of supervisory/management experience.
• Hotpot or established F&B chain experience will be an advantage.
• Good understanding of food hygiene and food safety requirements.
• Able to maintain product quality and hygiene standards.
• Experience in staff training and kitchen team supervision.
• Knowledge of purchasing, inventory control, food cost and labour cost management.
• Proficient in Microsoft Office and basic document handling.
• Able to work effectively in a fast-paced kitchen environment.

Responsibilities

• Manage kitchen staff and coordinate food preparation and food orders
• Supervise food preparation, cooking, presentation, timing and quality standards
• Order ingredients, food supplies and kitchen equipment when required
• Support menu changes, adjustments and new product implementation
• Prepare kitchen rosters and manage manpower deployment
• Recruit, train and cross-train kitchen employees
• Maintain strong coordination between BOH, FOH and management
• Ensure food safety, hygiene and workplace safety standards
• Support food cost, labour cost, wastage and overall kitchen financial targets

Skills

Kitchen management

Supervisory/leadership

Food safety

Staff training

Cost control

Purchasing & inventory

MS Office

Fast-paced environment

Tools

Microsoft Office

Job description

Our client, a hotpot restaurant located at CHIJMES, is seeking an experienced Sous Chef to support daily kitchen operations, food quality, team supervision and cost control.

Key Responsibilities

• Manage kitchen staff and coordinate food preparation and food orders
• Supervise food preparation, cooking, presentation, timing and quality standards
• Order ingredients, food supplies and kitchen equipment when required
• Support menu changes, adjustments and new product implementation
• Prepare kitchen rosters and manage manpower deployment
• Recruit, train and cross-train kitchen employees
• Maintain strong coordination between BOH, FOH and management
• Ensure food safety, hygiene, cleanliness and workplace safety standards
• Support food cost, labour cost, wastage and overall kitchen financial targets

Requirements

• More than 3 years of relevant kitchen experience
• At least 1 year of supervisory / management experience
• Hotpot or established F&B chain experience will be an advantage
• Good understanding of food hygiene and food safety requirements
• Able to maintain product quality and hygiene standards
• Experience in staff training and kitchen team supervision
• Knowledge of purchasing, inventory control, food cost and labour cost management
• Proficient in Microsoft Office and basic document handling
• Able to work effectively in a fast-paced kitchen environment

Working Hours

• 6 days per week
• 60 hours per week
• Shift-based
• 1 rest day per week

Only shortlisted candidates will be contacted.