Sous Chef/Junior Sous/Chef De Partie/Demi Chef

SUNSET METT SING PTE. LTD.; Singapore; On-site; SGD 45,000 - 78,000; Full time

Job summary

Sunset Hospitality Group is seeking a Sous Chef / Junior Sous / Chef De Partie/ Demi Chef for METT Singapore. The candidate will ensure food preparation and presentation align with brand standards and will support the Head Chef in daily kitchen operations.

The role requires 2–5 years of experience in culinary operations within hospitality, with a focus on fine dining, English fluency, and strong knowledge of food safety and sanitation.

Qualifications

• 2–5 years of culinary operations experience in hospitality, preferably fine dining.
• Knowledge of different cuisines.
• Experience managing a kitchen team.
• Fluent in English with good communication skills.
• Strong knowledge of food safety and sanitation standards.

Responsibilities

• Assists Head Chef in daily kitchen operations.
• Ensures compliance with policies, procedures, and regulations.
• Checks quality and freshness of food and supplies.
• Supervises portioning, cooking, and presentation per recipes.
• Maintains cleanliness and sanitation of workstations.
• Collaborates with team for VIPs and events.
• Supports training and development of junior staff.

Skills

Fluent in English

Management experience

Culinary operations

Fine dining

Knowledge of HACCP

Job description

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 112 venues and with presence in 26 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

METT Singapore, a Heritage Icon in the heart of Fort Canning Park.

The hotel blends colonial charm with contemporary soul. Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection. With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living.

We are looking for a Sous Chef / Junior Sous / Chef De Partie/ Demi Chef who will be responsible for ensuring the preparation and presentation of food is in line with company standards and brand requirements

Day to Day Responsibilities include:

• Assists the Head Chef in the daily operation of the kitchen
• Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations
• Ensures accuracy and quality of received food products and other supplies as required for daily operation
• Assists Head Chef in inspecting all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards
• Completes assigned prep work duties in an efficient time frame
• Works together in a team-oriented environment to produce foods in a timely and orderly manne
• Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations
• Keeps all workstations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas
• Collaborates with the team regarding special requirements, VIPs, functions, etc.
• Ensures the proper appearance (condition of uniforms) and grooming of all kitchen staff
• Constantly develop skills and knowledge
• Performs other duties pertinent to this job as assigned

Knowledge, Skills, and Experience

• Minimum 2 - 5 years range in culinary operations experience in hospitality industry, fine dining restaurants
• Good knowledge of different types of cuisines
• Prior management experience in a similar kitchen environment
• Fluent in English
• Good knowledge of kitchen policies and procedures, their development and applications
• Excellent knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics