Sous Chef (Several Openings!)

Ebb & Flow Group; Singapore; On-site; SGD 47,000 - 76,000; Full time

Benefits offered by this job

Birthday leave

Staff discounts

Medical and health insurance coverage

Exposure to different culinary concept

Mentors in the industry

Job summary

Mission Group seeks talented Sous Chefs across Willow, Firebird, Carlitos, Casa Vostra, temper., Chin Mee Chin, and Petra in Singapore. You will work closely with the Head Chef to oversee daily kitchen operations, maintain food quality and presentation, and drive culinary excellence across multiple concepts.

As a leader, you will supervise and develop the kitchen team, ensure recipes are followed, manage mise en place, inventory, food costs, and wastage, and collaborate with front of house to

Qualifications

• Previous experience as a Sous Chef or in a senior kitchen position is preferred.
• Strong culinary skills and a good understanding of kitchen operations, food preparation, and cooking techniques.
• A genuine passion for food, ingredients, and delivering quality dining experiences.
• Good knowledge of food safety, hygiene, and proper food handling practices.
• Strong leadership skills with the ability to guide, motivate, and develop kitchen team members.
• Excellent organisational skills and the ability to manage multiple priorities in a fast-paced environment.
• Strong attention to detail and a commitment to consistency in food quality, flavour, and presentation.
• Good understanding of inventory management, food costing, portion control, and minimising wastage.

Responsibilities

• Oversee daily kitchen operations in collaboration with the Head Chef.
• Maintain food quality, consistency, and presentation standards.
• Lead and develop the kitchen team.
• Ensure dishes are prepared according to recipes and standards.
• Monitor mise en place and ensure kitchen sections are ready for service.
• Assist with menu development and seasonal offerings.
• Monitor inventory, costs, and wastage to support cost efficiency.
• Manage stock levels, ordering, and proper storage of ingredients.
• Ensure compliance with food safety and workplace safety standards.
• Maintain cleanliness and maintenance of kitchen equipment and workstations.
• Collaborate with front of house for guest experience.
• Assist with staff scheduling and training.
• Uphold the restaurant's culinary standards, professionalism, and commitment to excellence.

Skills

Sous Chef experience

Leadership

Food safety knowledge

Kitchen operations

Menu development

Job description

Mission Group brings together a portfolio of distinctive dining concepts, each offering its own unique culinary identity and dining experience. From vibrant casual dining to elevated and fine dining experiences, our restaurants share a commitment to quality ingredients, culinary creativity, and delivering memorable experiences for every guest.

We are hiring Sous Chefs across multiple concepts within Mission Group. Our Talent Acquisition team will review applications and shortlist candidates for suitable opportunities across Willow, Firebird, Carlitos, Casa Vostra (multiple locations), temper., Chin Mee Chin, and Petra, based on their experience, culinary background, and the needs of each restaurant. We may also shortlist you to several new and upcoming openings in 2027!

As a Sous Chef, you will work closely with the Head Chef to oversee daily kitchen operations, maintain food quality and consistency, lead and develop the kitchen team, and ensure high standards of food preparation, presentation, hygiene, and kitchen efficiency. You will play an important role in driving culinary excellence and supporting the success of your assigned concept.

What you'll do

• Support the Head Chef in overseeing daily kitchen operations, ensuring smooth and efficient service

• Supervise and coordinate kitchen activities to maintain food quality, consistency, and presentation standards

• Lead, motivate, and develop the kitchen team, providing guidance and support to junior chefs

• Ensure all dishes are prepared and executed according to recipes, specifications, and the restaurant's culinary standards

• Oversee mise en place preparation and ensure all kitchen sections are properly organised and ready for service

• Work closely with the Head Chef to develop menus, introduce new dishes, and implement seasonal offerings where required

• Monitor inventory, food costs, portion control, and wastage to support cost efficiency

• Manage stock levels, ordering, receiving, and proper storage of ingredients to maintain freshness and quality

• Ensure compliance with food safety, hygiene, sanitation, and workplace safety standards at all times

• Maintain cleanliness, organisation, and proper maintenance of kitchen equipment and workstations

• Monitor kitchen performance during service and resolve operational issues promptly

• Collaborate with the front of house team to ensure smooth communication and a seamless guest dining experience

• Assist with staff scheduling, training, and manpower planning to ensure adequate kitchen coverage

• Support kitchen administrative duties, inventory checks, and operational reporting when required

• Uphold the restaurant's culinary standards, professionalism, and commitment to excellence at all times

Who we're looking for

• Previous experience as a Sous Chef or in a senior kitchen position within a restaurant, hotel, or similar culinary environment is preferred

• Strong culinary skills and a good understanding of kitchen operations, food preparation, and cooking techniques

• A genuine passion for food, ingredients, and delivering quality dining experiences

• Good knowledge of food safety, hygiene, and proper food handling practices

• Strong leadership skills with the ability to guide, motivate, and develop kitchen team members

• Excellent organisational skills and the ability to manage multiple priorities in a fast-paced environment

• Strong attention to detail and a commitment to consistency in food quality, flavour, and presentation

• Good understanding of inventory management, food costing, portion control, and minimising wastage

• A collaborative team player who communicates effectively with both kitchen and front of house teams

• Able to remain calm, focused, and hands-on during busy service periods

• Someone who takes ownership and pride in their work, with a strong sense of accountability

• Adaptable and open to working across different culinary concepts, from casual dining to elevated and fine dining

• Proactive, driven, and eager to learn and grow within a dynamic hospitality group

Perks

• Birthday leave to spend with loved ones on your special day

• Competitive staff discounts across all group outlets

• Medical and health insurance coverage

• Opportunities to gain exposure to different culinary concepts within Mission Group

• The opportunity to learn from experienced and knowledgeable mentors in the industry