Sous Chef (Japanese Restaurant)

Kopitiam Investment Pte Ltd; Singapore; On-site; SGD 45,000 - 60,000; Full time

Job summary

A leading food service company in Singapore is seeking a skilled Sous Chef to lead its back-of-house kitchen team. The ideal candidate will oversee kitchen operations, maintain food quality standards, and collaborate with purchasing to manage costs effectively. Applicants should have proven experience in a senior kitchen role, culinary qualifications, and a strong knowledge of Japanese cuisine. This is an exciting opportunity to join a dynamic team as the company expands its 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, presentation, and consistency.
• Collaborate with the purchasing department to source ingredients.
• Experiment with new products and recipes.

Skills

Team leadership

Quality control

Cost management

Menu development

Communication

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 & 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.