Sous Chef: Lead Kitchen Ops, Menu & Quality

TYSON JAY MANAGEMENT PTE. LTD.; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

TYSON JAY MANAGEMENT PTE. LTD. is seeking an experienced Sous Chef to lead and support daily kitchen operations in a fast-paced dining environment. You will supervise kitchen staff, ensure high standards for food preparation and presentation, and collaborate with management on menu and pricing decisions.

The role requires hands-on leadership, a solid background in Western cuisine, and expertise in food costing and inventory. Flexibility to work a 5-day and 6-day roster is expected.

Qualifications

• 2–3 years of sous chef or junior sous chef experience.
• Experience supervising kitchen staff and maintaining food quality and service standards.
• Understanding of menu development and modern food presentation.
• Knowledge of food costing and inventory control.
• Willingness to work a 5-day and 6-day roster.

Responsibilities

• Lead and support day-to-day kitchen operations to ensure smooth preparation and service.
• Supervise kitchen team and maintain consistent standards across food preparation and production.
• Ensure dishes are prepared, plated and presented to a consistently high standard.
• Maintain strong food safety, hygiene, sanitation and kitchen cleanliness standards.
• Monitor food costs, wastage and inventory to support efficient kitchen operations.
• Manage par levels, market lists, stock requirements and the quality of incoming perishable items.
• Contribute to menu planning, recipe development, food presentation and pricing discussions.
• Work closely with restaurant management while coaching and developing kitchen team members through on-the-job training.

Skills

Kitchen leadership

Staff supervision

Food preparation

Menu development

Job description

TYSON JAY MANAGEMENT PTE. LTD. is seeking an experienced Sous Chef to lead and support daily kitchen operations in a fast-paced dining environment. You will supervise kitchen staff, ensure high standards for food preparation and presentation, and collaborate with management on menu and pricing decisions.

The role requires hands-on leadership, a solid background in Western cuisine, and expertise in food costing and inventory. Flexibility to work a 5-day and 6-day roster is expected.