Sous Chef (Japanese cuisine)

KOPITIAM INVESTMENT PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading culinary organization in Singapore seeks a skilled Sous Chef to oversee back-of-house kitchen operations. The ideal candidate will have proven leadership experience and knowledge of Japanese cuisine, ensuring the highest standards of food quality and kitchen efficiency. Responsibilities include managing staff, collaborating with purchasing for ingredient sourcing, and maintaining inventory control. This role is critical as we expand our operations and enhance our culinary offerings.

Qualifications

• Proven experience as a Sous Chef or in a similar senior kitchen role.
• Strong knowledge of Japanese cuisine and cooking techniques is highly advantageous.
• Familiarity with food manufacturing processes is a plus.

Responsibilities

• Oversee and manage all back‑of‑house kitchen operations.
• Train, mentor, and manage the kitchen staff.
• Uphold the highest standards of food quality and presentation.
• Collaborate with the purchasing department for sourcing ingredients.
• Oversee inventory control of kitchen supplies.

Skills

Leadership

Communication

Inventory Management

Cost Control

Japanese Cuisine Knowledge

Education

Culinary diploma or equivalent qualification

Job description

Job Summary

We are looking for a skilled and innovative Sous Chef to lead our back‑of‑house kitchen team. The Sous Chef will be a key leader in our culinary operations, responsible for maintaining the highest standards of food quality and kitchen efficiency. As we expand, this role will be crucial in collaborating with our purchasing and food manufacturing departments to optimize our cost of goods sold (COGS) and streamline kitchen preparations.

Key Responsibilities

• Kitchen Operations: Oversee and manage all back‑of‑house kitchen operations, ensuring smooth and efficient workflow.
• Team Leadership: Train, mentor, and manage the kitchen staff, fostering a positive and productive work environment.
• Quality Control: Uphold the highest standards of food quality, presentation, and consistency for all dishes.
• Cost Management: Collaborate with the purchasing department to source high‑quality ingredients at competitive prices and work with the food manufacturing department to lower COGS.
• Research & Development: Experiment with new products and recipes, including those from our food manufacturing facility, to enhance our menu and reduce preparation time at the restaurant.
• Inventory Management: Oversee inventory control, including ordering, receiving, and storage of all kitchen supplies.
• Health & Safety: Ensure the kitchen adheres to all health and safety regulations and maintains a clean and sanitary environment.
• Collaboration: Work closely with the Restaurant Manager and other departments to ensure seamless operations and a cohesive team environment.

Qualifications & Requirements

• Proven experience as a Sous Chef or in a similar senior kitchen role.
• Culinary diploma or equivalent qualification.
• Strong knowledge of Japanese cuisine and cooking techniques is highly advantageous.
• Experience in menu development, cost control, and inventory management.
• Excellent leadership, communication, and interpersonal skills.
• Familiarity with food manufacturing processes is a plus.