Sous Chef

Key Responsibilities

1. Kitchen Operations

- Prepare and cook menu items according to western foods recipes and SFA standards

- Supervise mise en place and ensure consistent food quality, portioning, and presentation

- Manage kitchen operations during service hours, including during Head Chef's off days

- Monitor cooking times, temperatures, and food safety compliance per SFA guidelines

2. Staff Supervision & Training

- Lead, train, and schedule kitchen crew, cooks, and kitchen assistants

- Delegate tasks and monitor staff performance during shifts Conduct on-the-job training on hygiene, knife skills, and cooking techniques

3. Inventory & Cost Control

- Assist in stock ordering, receiving, and inventory checks to minimize wastage

- Monitor food cost and portion control to meet budget targets

- Report equipment breakdowns and maintenance needs to management

4. Hygiene & Safety Compliance

- Enforce NEA/SFA hygiene standards: hand washing, cross-contamination prevention, storage

- Ensure all kitchen staff comply with MOM Workplace Safety & Health Act

- Maintain cleanliness of kitchen, equipment, and storage areas daily

5. Menu & Administration

- Assist Head Chef in menu development and seasonal specials

- Maintain kitchen records: temperature logs, cleaning schedules, wastage reports

- Cover Head Chef duties during leave, including rostering and supplier liaison

Requirements:

- Min 5 years as Cook/Chef de Partie in F&B or hospitality kitchen

- Knife skills, wok/Asian & Western cooking, inventory control, staff supervision

- WSQ Basic Food Hygiene Certificate - mandatory for SFA license

- Language: Basic English or Mandarin to read recipes and communicate with team

- Able to work in hot kitchen environment