Sous Chef

We are looking for a passionate and motivated Sous Chef to join our team. The ideal candidate is hands-on, organised, and committed to maintaining high food quality standards while supporting kitchen operations and team development.

Key Responsibilities

Kitchen Operations

• Assist in planning and executing menu items, daily specials, and seasonal offerings

• Oversee daily kitchen operations including food preparation, cooking, and plating

• Ensure all dishes meet company standards for quality, portion control, and presentation

• Support menu costing, inventory control, and wastage management initiatives

Team Leadership

• Supervise, guide, and train junior kitchen staff

• Ensure smooth shift operations with adequate manpower coverage

• Delegate tasks effectively and monitor team performance

• Provide constructive feedback to support staff development

Food Safety & Hygiene

• Maintain strict food hygiene and safety standards in compliance with NEA and SFA regulations

• Ensure cleanliness, organisation, and proper sanitation of the kitchen at all times

Inventory & Cost Control

• Monitor stock levels, check deliveries, and ensure proper ingredient storage

• Manage food ordering and coordinate with suppliers

• Implement stock rotation practices (FIFO)

• Control food costs through wastage reduction and portion management

Collaboration & Innovation

• Contribute ideas for menu development and new dish creation

• Participate in staff tastings, promotional menus, and special events

Requirements

• Minimum professional kitchen apprenticeship or recognised culinary training certificate

• At least 1-2 years of relevant kitchen experience, preferably in a caf or casual dining environment

• Good knowledge of food preparation and safe food handling practices

• Strong team player with good communication and interpersonal skills

• Able to work efficiently in a fast-paced environment