Sous Chef (Italian Cuisine)

Job Summary

The Sous Chef, Italian Cuisine is responsible for overseeing culinary operations within Resorts World Sentosa, ensuring operational excellence, food quality, hygiene compliance, and financial performance. This role leads kitchen teams to support high-volume production across restaurant and in-room dining operations. The Sous Chef drives cost control initiatives, supports menu innovation, and ensures adherence to Singapore Food Agency (SFA) standards while maintaining efficient and high-volume service operations.

Key Responsibilities

Culinary Operations & Leadership

. Oversee daily culinary operations within assigned kitchen.

. Lead and manage the kitchen team to ensure optimal manpower deployment and operational efficiency.

. Ensure strict compliance with food hygiene standards, HACCP guidelines, and established operating procedures.

. Maintain consistency in food quality, portion control, and presentation standards.

Cost Control & Menu Development

. Plan and implement food cost control initiatives to improve profitability and minimize wastage.

. Collaborate with management on new menu development and promotional initiatives to drive sales revenue.

. Monitor inventory, purchasing, and stock rotation to ensure cost efficiency.

Compliance & Quality Assurance

. Ensure outlets meet and maintain QA scores in accordance with Singapore Food Agency (SFA) requirements.

. Conduct regular checks to uphold food safety, cleanliness, and operational standards.

. Fulfill corporate administrative duties, including reporting, documentation, and compliance requirements.

Team Development & Performance

. Assist in the training, coaching, and development of culinary team members.

. Foster a high-performance culture focused on teamwork, accountability, and service excellence.

. Support succession planning and manpower development initiatives.

Required Qualifications

. Certificate in Culinary Skills / GCE O Level or equivalent.

. Minimum 5 years of experience in high-volume kitchen operations.

. Experience in hotel, integrated resort, or high-volume multi outlet environments preferred.

. Strong knowledge of HACCP and food safety standards.

. Proficient in Microsoft Office applications.

. Good interpersonal, communication, and supervisory skills.

. Able to work 5 days per week, including weekends and public holidays.