Sous Chef
Job Description
Location: Suntec, Singapore
Position Type: Full-Time / Permanent
Job Summary
We are looking for a disciplined and detail-oriented Sous Chef to serve as the second-in-command in our kitchen. You will be the vital link between the Head Chef’s vision and the line team’s execution. The ideal candidate is a hands-on leader who can master the wok during peak service, maintain rigorous food safety standards, and step in to manage the kitchen seamlessly in the Head Chef’s absence.
Key Responsibilities
Service Leadership: Lead the line during busy lunch and dinner shifts, ensuring every dish meets our standards and presentation.
Kitchen Supervision: Supervise the Junior Sous Chefs, Station Chefs, and Commis, ensuring tasks are completed efficiently and prepped correctly for service.
Inventory & Quality Control: Perform daily checks on ingredient freshness and stock levels. Manage the "First-In, First-Out" (FIFO) system to minimize wastage.
Training: Assist the Head Chef in training new staff on specific Chinese culinary techniques, knife skills, and the restaurant’s unique recipes.
Compliance: Ensure the kitchen strictly adheres to SFA (Singapore Food Agency) hygiene standards and Workplace Safety and Health (WSH) protocols.
Ad Hoc Tasks & Operational Support
As a key member of the management team in a dynamic dining and entertainment venue, the Sous Chef will handle various flexible duties:
Administrative Assistance: Help the Head Chef with daily manpower scheduling, food cost reporting, and digitizing recipe cards for the kitchen database.
Inter-departmental Coordination: Work with the Maintenance & Operations Manager to report and oversee the repair of kitchen machinery or cooling systems.
Menu Testing: Participate in R&D sessions for new seasonal dishes, providing technical feedback on preparation times and ingredient sourcing.
Event Support: Coordinate kitchen logistics for large-scale banquet events, ensuring smooth transitions between appetizers and main courses.
HR Support: Assist in conducting practical cooking tests for new kitchen applicants and providing feedback on their technical proficiency.
Requirements
Experience: Minimum 5–7 years in a professional Chinese kitchen, with at least 2 years in a Senior Station Chef or Sous Chef role.
Technical Skills: Exceptional wok skills and deep knowledge of traditional Chinese cooking methods (steaming, braising, stir-frying).
Leadership: Proven ability to manage a team of 5–10 kitchen staff in a high-pressure environment.
Languages: Proficiency in Mandarin is essential for clear communication with the kitchen brigade.