Sous Chef (Italian Cuisine)

Resorts World at Sentosa Pte Ltd; Singapore; On-site; SGD 78,000 - 112,000; Full time

Job summary

Resorts World Sentosa is seeking a Sous Chef for Italian Cuisine to lead culinary operations across high‑volume restaurant and in‑room dining outlets in Singapore. You will drive food quality, hygiene compliance, and efficient service while managing kitchen teams and controlling costs.

The role requires a Certificate in Culinary Skills and 5+ years in large‑scale kitchens, with HACCP knowledge and strong leadership.

Qualifications

• Certificate in Culinary Skills or equivalent qualification.
• Minimum 5 years in high-volume kitchen operations.
• Experience in hotel, integrated resort, or multi-outlet environments preferred.
• Strong knowledge of HACCP and food safety standards.
• Proficient in Microsoft Office applications.
• Good interpersonal, communication, and supervisory skills.
• Able to work 5 days per week, including weekends and public holidays.

Responsibilities

• Oversee daily culinary operations within assigned kitchen.
• Lead and manage the kitchen team to ensure optimal manpower deployment and operational efficiency.
• Ensure strict compliance with food hygiene standards, HACCP guidelines, and established operating procedures.
• Maintain consistency in food quality, portion control, and presentation standards.
• Plan and implement food cost control initiatives to improve profitability and minimize wastage.
• Collaborate with management on new menu development and promotional initiatives to drive sales revenue.
• Monitor inventory, purchasing, and stock rotation to ensure cost efficiency.
• Ensure outlets meet QA scores in accordance with SFA requirements.
• Conduct regular checks to uphold food safety, cleanliness, and operational standards.
• Fulfill corporate administrative duties, including reporting, documentation, and compliance requirements.
• Assist in the training, coaching, and development of culinary team members.
• Foster a high-performance culture focused on teamwork, accountability, and service excellence.

Skills

Italian cuisine

Culinary leadership

HACCP knowledge

Food safety

Supervisory skills

Menu development

Cost control

Education

Certificate in Culinary Skills

Tools

Microsoft Office

Job description

Job Summary

The Sous Chef, Italian Cuisine is responsible for overseeing culinary operations within Resorts World Sentosa, ensuring operational excellence, food quality, hygiene compliance, and financial performance. This role leads kitchen teams to support high-volume production across restaurant and in-room dining operations. The Sous Chef drives cost control initiatives, supports menu innovation, and ensures adherence to Singapore Food Agency (SFA) standards while maintaining efficient and high-volume service operations.

Key Responsibilities

Culinary Operations & Leadership

• Oversee daily culinary operations within assigned kitchen.
• Lead and manage the kitchen team to ensure optimal manpower deployment and operational efficiency.
• Ensure strict compliance with food hygiene standards, HACCP guidelines, and established operating procedures.
• Maintain consistency in food quality, portion control, and presentation standards.

Cost Control & Menu Development

• Plan and implement food cost control initiatives to improve profitability and minimize wastage.
• Collaborate with management on new menu development and promotional initiatives to drive sales revenue.
• Monitor inventory, purchasing, and stock rotation to ensure cost efficiency.

Compliance & Quality Assurance

• Ensure outlets meet and maintain QA scores in accordance with Singapore Food Agency (SFA) requirements.
• Conduct regular checks to uphold food safety, cleanliness, and operational standards.
• Fulfill corporate administrative duties, including reporting, documentation, and compliance requirements.

Team Development & Performance

• Assist in the training, coaching, and development of culinary team members.
• Foster a high-performance culture focused on teamwork, accountability, and service excellence.
• Support succession planning and manpower development initiatives.

Requirements

• Certificate in Culinary Skills / GCE ‘O’ Level or equivalent.
• Minimum 5 years of experience in high-volume kitchen operations.
• Experience in hotel, integrated resort, or high-volume multi outlet environments preferred.
• Strong knowledge of HACCP and food safety standards.
• Proficient in Microsoft Office applications.
• Good interpersonal, communication, and supervisory skills.
• Able to work 5 days per week, including weekends and public holidays.