Sous Chef (up to $4,000 base - Western - Hands-on)

TYSON JAY MANAGEMENT PTE. LTD.; Singapore; On-site; SGD 36,000 - 60,000; Full time

Job summary

TYSON JAY MANAGEMENT PTE. LTD. is seeking a capable Sous Chef to lead and support daily kitchen operations and deliver consistently high-quality dishes.

The role requires hands-on supervision of kitchen staff, strong attention to food presentation, and a solid background in Western cuisine. You will contribute to menu development, pricing discussions, and inventory control while coaching team members through practical on-the-job training.

Qualifications

• 2–3 years in a Sous Chef, Junior Sous Chef or similar leadership role with solid Western cuisine experience.
• Hands-on experience supervising kitchen staff and maintaining food quality and service standards.
• Good understanding of menu development, recipe preparation and modern food presentation.
• Sound knowledge of food costing and inventory control; able to work alternating 5- and 6-day rosters.

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 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.
• Coaching and developing kitchen team members through on-the-job training.

Skills

Leadership

Western cuisine

Menu development

Food safety

Job description

Responsibilities

• Lead and support day-to-day kitchen operations to ensure smooth preparation and service.
• Supervise kitchen team members 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.

Requirements

• Around 2 to 3 years of relevant experience in a Sous Chef, Junior Sous Chef or comparable kitchen leadership position, with solid Western cuisine experience.
• Hands-on experience supervising kitchen staff and maintaining food quality and service standards in a restaurant environment.
• Good understanding of menu development, recipe preparation and modern food presentation.
• Sound knowledge of food costing and inventory control, with flexibility to work an alternating 5-day and 6-day roster.

Tyson Jay Management Pte Ltd | EA Licence No. 24C2479