Sous Chef

Sous Chef

Overview

Assist the Head Chef in managing daily kitchen operations. Lead service, ensure food quality and consistency, and supervise the kitchen team. Able to run the kitchen independently when required.

Key Responsibilities

• Lead hot kitchen operations and daily service

• Plan and oversee daily prep and mise en place

• Ensure food quality, portion control, and presentation

• Coordinate service flow with FOH

• Supervise, train, and guide kitchen staff

• Conduct hygiene, temperature, and opening/closing checks

• Ensure food safety and HACCP compliance

• Monitor inventory, wastage, and equipment

• Prepare basic daily and weekly kitchen reports

• Escalate manpower, stock, or equipment issues to Head Chef

Requirements

• 3-5 years professional kitchen experience (caf / brunch / bistro)

• Previous supervisory or Sous Chef experience

• Strong hot kitchen background cold station knowledge a plus

• Leadership mindset calm under pressure

Certification

• WSQ Food Hygiene Certificate (required)

• Culinary or Kitchen Management qualification (advantage)

  Vaelynn Talent Pte Ltd . Licence No. 25C3079

  Recruitment services provided in accordance with MOM regulations. All applications kept confidential.