Job Description

About Us

Chin Mee Chin is one of Singapore's best-loved heritage kopitiams. Since 1925 it has been known for its kaya toast, freshly baked buns and old-school confectionery. Today it is part of Mission Group, a Singapore-based hospitality group, which is carrying the brand's legacy forward. We now have outlets in Katong and at NEX.

We are looking for a hands-on Sous Chef to help lead our kitchen. You will keep our heritage recipes true to their roots and help the team deliver consistent, high-quality food during busy services.

Roles & Responsibilities

Support the Head Chef in running daily kitchen operations, and take charge of the kitchen in their absence
Make sure every dish and bake meets our recipe, taste and presentation standards
Lead, train and supervise kitchen staff, and build a disciplined, positive and efficient team
Plan and oversee daily prep, production and mise en place to meet service demands
Manage kitchen rosters and assign duties to make the best use of manpower
Oversee ordering, receiving, stock rotation (FIFO) and inventory control
Monitor food cost, portion control and wastage, and suggest improvements to keep costs in line with targets
Work with the Head Chef on new menu items, specials and seasonal offerings while respecting the brand's heritage
Maintain high standards of food hygiene, kitchen cleanliness and workplace safety in line with SFA requirements, and keep records up to date
Make sure kitchen equipment is properly maintained, and report any issues promptly
Work closely with the front-of-house team for smooth service and good guest experience
Support new outlet openings or cross-outlet needs when required

Requirements

At least 3 years of kitchen experience, including at least 1 year in a Sous Chef, Junior Sous Chef or senior Chef de Partie role
Experience with local or Southeast Asian cuisine is an advantage. Bakery or pastry experience is a plus.
Strong leadership and people management skills
A good understanding of food costing, inventory and kitchen operations
Able to stay calm and organised in a high-volume, fast-paced environment
Hands-on, dependable, and with a keen eye for quality and consistency
Food Safety Course Level 1 is required. Level 2 or 3 is an advantage.
Able to work shifts, weekends and public holidays, as is usual in the F&B industry

What We Offer