Sous Chef – Indian Cuisine

Super Good Alliance Pte Ltd; Singapore; On-site; SGD 48,000 - 72,000; Full time

Job summary

Super Good Alliance Pte Ltd is seeking an experienced kitchen leader to assist the Head Chef in planning and executing authentic Indian menus, including curries, biryanis, breads, dosas and Chettinad dishes. You will supervise multiple kitchen sections to ensure consistent quality and timely service during peak hours.

You will train junior staff, control costs, and maintain HACCP and hygiene standards while coordinating with suppliers and front-of-house teams.

Qualifications

• 3–5 years of culinary experience with at least 2 years in a Sous Chef or supervisory role.
• Proficient in Indian cooking techniques and flavor balance.
• Ability to lead kitchen teams in high-pressure environments.
• Willingness to work 10–12 hour shifts in a fast-paced kitchen.
• Strong communication with team and other departments.
• Basic inventory management and use of POS systems.

Responsibilities

• Assist Head Chef in planning and executing menus featuring curries, biryanis, breads, dosas, and Chettinad-style dishes.
• Supervise tandoor, hot kitchen, and appetizers sections for consistency and timely service.
• Train junior staff through tastings and recipe standardization.
• Monitor food costs, minimize wastage, and coordinate supplier orders.
• Ensure compliance with SFA, HACCP, and hygiene standards.
• Cover Head Chef duties when needed and prepare shift reports.
• Collaborate with front-of-house to meet dietary needs and guest preferences.
• Work rotating shifts, including weekends and events.

Skills

Culinary experience

Leadership

Communication skills

Inventory management

Food safety knowledge

Education

Diploma in Culinary Arts or Hospitality Management

Tools

POS systems

Job description

Responsibilities

• Assist the Head Chef in planning and executing comprehensive menus featuring curries, biryanis, breads (naan, roti), dosas, Chettinad-style dishes, and vegetarian options to deliver authentic flavors and consistent quality


• Supervise kitchen sections such as tandoor, hot kitchen, and appetizers to ensure consistency, portion control, and timely service during peak hours


• Train and mentor junior kitchen staff by conducting tastings and enforcing recipe standardization to maintain high culinary standards


• Monitor and control food costs, minimize wastage, manage inventory levels of spices, meats, and produce, and coordinate supplier orders to optimize kitchen operations


• Ensure compliance with SFA, HACCP, food safety, and hygiene standards to maintain a safe and sanitary kitchen environment


• Assume Head Chef responsibilities when required and prepare detailed shift reports on production and kitchen performance to support operational continuity


• Collaborate with front-of-house teams to ensure timely service and accommodate dietary requirements, enhancing guest satisfaction


• Work rotating shifts including weekends, public holidays, and special events to support continuous kitchen operations

Required competencies and certifications

• Demonstrated culinary experience of 3-5 years, including at least 2 years in a Sous Chef or supervisory role in a restaurant or hotel kitchen


• Proficient hands-on skills in Indian cooking techniques, flavor balancing, and bulk food preparation to deliver authentic dishes


• Proven leadership skills to manage kitchen teams effectively in high-pressure environments


• Ability to work 10-12 hour shifts in a fast-paced kitchen setting to meet operational demands


• Effective communication skills to coordinate with team members and other departments


• Basic proficiency in inventory management and POS systems to support kitchen logistics

Preferred competencies and qualifications

• Diploma in Culinary Arts or Hospitality Management to enhance culinary knowledge and management skills


• Experience working in regulated food service environments or high-volume catering operations to handle complex kitchen demands


• Familiarity with halal kitchen processes or menu development initiatives to support diverse customer needs