About the Role
Reporting to the Executive Chef, the Sous Chef will play a critical role in day-to-day kitchen operations, ensuring consistency, efficiency, and excellence across all food preparation and service.
Key Responsibilities
Kitchen Operations
- Support the Executive Chef in overseeing daily kitchen operations
- Ensure smooth service flow and high-quality food output
- Maintain strict adherence to food safety, hygiene, and regulatory standards
- Monitor inventory levels and assist with ordering and stock control
Culinary Execution
- Execute menus with precision, consistency, and attention to detail
- Uphold authentic Japanese cooking techniques and presentation standards
- Assist in menu development, seasonal updates, and new dish trials
Team Leadership
- Supervise and coordinate kitchen staff during service
- Train, mentor, and develop junior team members
- Foster a disciplined, collaborative, and positive kitchen culture
Cost & Quality Control
- Assist in managing food costs, wastage, and portion control
- Ensure quality standards are consistently met across all dishes
- Support implementation of SOPs and operational systems
Requirements
- Minimum 8-10 years of professional culinary experience
- Strong foundation in Japanese cuisine (e.g., sushi, robata, hot kitchen, modern Japanese, etc.)
- Prior experience as Sous Chef or Senior Chef de Partie in reputable establishments
- Strong organizational skills and ability to lead during high-pressure service
- Solid understanding of food safety and kitchen management practices
- Experience in Singapore's F&B industry is an advantage
