Sous Chef

Are you an experienced player within the Singapore hospitality landscape

We are looking for people just like you!

QT Singapore is our latest and one of the most exciting new openings in our company's history. Our first venture into Asia, bringing the unique QT brand and world class service standards to one of the world's leading entertainment, dining and travel destinations.

Aside from being involved from the ground up of what will be one of the most talked about new hotel openings in Singapore in 2024, we offer the following incentives to our staff -

• Market leading, competitive salary packages paid above industry rates

• Unrivalled opportunities for development and growth

• Training and coaching from leading names in global hospitality leadership

• A commitment to employees that work-life balance being paramount to a successfully performing team

We are looking for that Top 1%, the best of the best, the Names in the Singapore hospitality scene. We want you to be sharing your flair, wisdom and individuality to launch a completely new brand to the market.

You have been looking for that chance to take your already incredible career to even greater heights, we can give that to you!

The Scope:

The Sous Chef to support the leadership of our kitchen operations and deliver exceptional culinary experiences for our guests. This role is ideal for a hands-on culinary professional with strong leadership skills, creativity, and a commitment to maintaining the highest standards of food quality, hygiene, and kitchen efficiency.

As Sous Chef, you will work closely with the Head/Executive Chef to oversee daily kitchen operations, mentor junior team members, and contribute to menu development while ensuring operational excellence across all culinary areas.

Job Responsibilities:

• Support the Head/Executive Chef in the daily management of kitchen operations

• Ensure consistent preparation and presentation of high-quality dishes

• Supervise and coordinate kitchen staff during service operations

• Maintain food quality, hygiene, safety, and sanitation standards at all times

• Assist with menu planning, recipe development, and food costing

• Monitor kitchen staffing, productivity, and labour cost controls

• Train, coach, and motivate junior culinary team members

• Ensure proper food handling, stock rotation, and inventory control

• Handle purchasing duties and prepare market lists when required

• Monitor kitchen equipment and ensure proper maintenance and cleanliness

• Work collaboratively with Stewarding and other departments to ensure smooth operations

• Stay updated on culinary trends, techniques, and guest preferences

• Ensure compliance with all food safety and government regulations

Qualification:

• Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications

Experience:

• Minimum of 8 years with progressive positions in varying cuisine's (with emphasis on Modern European Style) in comparable operations

Key Competencies:

• Strong experience in Western cuisine with exposure to Asian cuisine preferred

• Previous leadership or supervisory experience in a fast-paced kitchen environment

• Strong understanding of food safety, hygiene, and kitchen operations

• Knowledge of religious and special dietary requirements

• Good communication and organisational skills

• Basic computer literacy

• Ability to thrive under pressure and lead by example