senior sous chef

Kitchen Operations Management

Oversee daily food production, manage kitchen shifts, and ensure smooth back-of-house operations.

Staff Leadership & Supervision

Train, mentor, schedule, and supervise culinary staff to maintain productivity, discipline, and morale.

Food Quality & Menu Execution

Ensure consistent high standards in food preparation, presentation, and taste. Assist in menu planning, specials, and menu improvements.

Cost Control & Inventory Management

Monitor food and labour costs, manage inventory levels, minimise wastage, and approve kitchen supply orders.

Hygiene, Safety & Compliance

Enforce strict food safety, sanitation, and hygiene standards in compliance with HACCP and Singapore regulations.

Executive Chef Support

Support the Head Chef in daily operations and take full responsibility for kitchen operations when required.

Requirements & Qualifications

Minimum 5 years of relevant experience in a professional kitchen, with leadership exposure

Proven experience as a Senior Sous Chef / Sous Chef

Strong culinary skills and knowledge of cooking techniques

Ability to work efficiently in a fast-paced environment

Strong leadership, communication, and organisational skills

Knowledge of food costing, inventory control, and kitchen operations

Familiarity with hygiene and safety standards in Singapore.

Staff meals during working hours

Career progression opportunities

Performance-based incentives

No accommodation provided