1,575 Sous Chef jobs in Singapore

Job Description

• Support the Sous Chef and Head Chef with daily tasks
• Provide guidance and leading the chefs including but not limited to, line cooking, food preparation, and dish plating
• Oversee and organize kitchen stock and ingredients
• Keeps cooking stations well-stocked, especially before and during prime operation hours
• Manage food and product ordering by keeping detailed records and minimize waste, plus work with existing systems to improve waste reduction and manage budgetary concerns
• Supervise and assist in all food preparation and presentation to ensure quality and restaurant standards
• Work with the head chef to maintain kitchen organization, staff ability, and training opportunities
• Verify that food storage units all meet standards and are consistently well-managed
• Coordinate with the restaurant management team on supply orders, budget, and kitchen efficiency and staffing
• Any other ad hoc tasks assigned

Requirements:

• At least 3 years' experience
• Process Food and Beverage Safety and Hygiene certificate
• Strong knowledge in Food and Beverage
• Strong organizational and problem-solving skills and attention to detail
• Must be able to work on shift roster (including Sat, Sun & PH)

Kitchen Operations

• Assist the Head Chef in planning and executing menu items, daily specials, and seasonal offerings.
• Oversee day-to-day kitchen activities including food preparation, cooking, and plating.
• Ensure all dishes meet the company's quality, portion, and presentation standards.
• Support in menu costing, stock control, and wastage reduction.

Team Leadership

• Supervise, train, and mentor junior kitchen staff, including Commis Chefs and Kitchen Helpers.
• Ensure shift schedules are followed and adequate manpower coverage is maintained.
• Delegate tasks effectively and monitor performance, providing constructive feedback.

Food Safety & Hygiene

• Enforce proper hygiene, safety, and sanitation practices according to NEA and SFA regulations.
• Conduct regular checks to ensure compliance with HACCP standards and company SOPs.
• Maintain a clean and organised kitchen environment at all times.

Inventory & Cost Control

• Monitor inventory, check deliveries, and ensure proper storage of ingredients.
• Work closely with the Head Chef on food ordering, supplier coordination, and stock rotation (FIFO).
• Control food costs by reducing wastage, maximising yield, and monitoring portion sizes.

Collaboration & Innovation

• Contribute to menu development, introducing new dishes aligned with the outlet's concept.
• Assist in staff tastings, promotional menus, and special events.
• Collaborate with the FOH team to ensure smooth service and customer satisfaction.

• Diploma/Certificate in Culinary Arts or equivalent.
• At least 3–5 years of relevant experience in a professional kitchen, with at least 1–2 years in a supervisory role.
• Strong knowledge of Western/Asian (or specify: Japanese/Steakhouse/Bar dining, etc.) cuisine.
• Ability to work in a fast-paced, high-volume environment.
• Excellent leadership, organisational, and communication skills.
• Knowledge of Singapore's food hygiene and safety regulations; valid Food Hygiene Certificate required.
• Flexibility to work shifts, weekends, and public holidays.
• Start Date: End October November 2025

Description about the concept:

Bae's Cocktail Club is opening a new concept housed within the National Gallery Singapore, brought to life by the award-winning minds behind The Proper Concepts Collective, Native Holdings, Chuga Soju and Labyrinth. Across two immersive levels, we blend soulful Singaporean cuisine, innovative cocktails, and nostalgic music-driven vibes—offering guests a seamless day-to-night experience.

From rooftop dining with skyline views to intimate lounge revelry, we celebrate the spirit and flavour of modern Singapore, reimagined.

Job Description:

We are seeking an experienced and highly skilled Snr/Sous Chef to oversee the efficient operation of our industrial kitchen. The ideal candidate should have a minimum of 5 years of hands-on experience in managing industrial kitchens and a comprehensive understanding of local, Asian, and Western cuisines.

Responsibilities:

• Operational Management: Oversee the day-to-day operations of the industrial kitchen.

Ensure the kitchen team meets food cost and production volume targets.

Implement strategies to improve productivity and reduce wastage.
- Culinary Expertise: Demonstrate a strong understanding of local, Asian, and Western cuisines.

Contribute to menu development and culinary innovation.
- Team Leadership: Manage and lead a diverse kitchen team.

Provide guidance and training to kitchen staff.

Foster a collaborative and high-performance work environment.
- Production and Timing: Ensure meals are cooked on time according to customer orders.

Maintain a smooth workflow to meet service deadlines.
- Quality and Safety: Take responsibility for the quality and safety of all cooked meals.

Enforce hygiene and safety standards in the kitchen.
- Shift Flexibility: Able to work in shifts to accommodate operational requirements.

Qualifications and Skills:

• Minimum 5 years of experience in running industrial kitchens.
• In-depth knowledge of local, Asian, and Western cuisines.
• Strong organizational and multitasking skills.
• Results-driven with a focus on meeting targets and deadlines.
• Excellent communication and interpersonal skills.
• Commitment to maintaining quality and safety standards.

Duties and Responsibilities

• Report to the Head Chef or Sous Chef
• To ensure consistent and smooth running of food production; Prepare ingredients based on the instruction from the Head Chef or Sous Chef
• Direct and co-ordinate all food preparation and production activities in the kitchen
• Comply and ensure all the existing hygiene policies are strictly adhered daily; ensure working areas are always clean
• Ensure proper arrangement and garnishing of food
• To ensure provide good quality food products for the guests and provide excellent services in achieving customers' satisfaction
• Customer oriented and work comfortably in front of customers, create an exciting and quality experience at the Omakase table
• Handling customers' feedback. Investigate and resolve customer's complaint in a prompt, courteous and professional manner with proper documentation and resolutions

Requirements

• At least 6 years working experience, must have strong Japanese culinary experience, specializing in Japanese cuisine
• Excellent time management and attention to details
• Ability to work effectively in a fast-moving environment with a proven track record of results
• Knowledgeable in food preparation for Japanese restaurant; Ability to be creative, always willing to try something new
• Passion for food and willing to work in different sessions

• Assist Sous Chef or take charge in the proper running of his assigned kitchens.
• To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.
• Ensure quality and quantity standards are met.
• To check all equipment's are in good working order and if necessary report to the Sous-Chef.
• To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.
• Ensure proper work practices at all times, to check on personal hygiene, clean uniform, sanitation and cleanliness of the work station.
• Regularly check on the food to prevent contamination.
• Oversee the day to day business operation as instructed, maintain good quality, sanitation and cleanliness standards.

Overview
We are looking for a culinary visionary with a flair for turning meals into unforgettable experiences. To assist & co-lead our team at
The Foundry , our flagship location and a vibrant collective impact hub. You’ll be at the helm, crafting show-stopping dishes, curating an incredible dining vibe, and raising the bar for creativity and quality.
If you share our values of
purpose-driven work ,
community impact , and
continuous improvement , join us and champion a new breed of business that work first towards doing real good in real places, and having a real impact.
Operational Mon - Sun
Western Cafe Food, small plates
Part of co-working building
Interested in creating new dishes, foodie, enjoys cooking and enjoys being part of a dynamic team
Central location near Bras Basah, Plaza Singapura.
Coffee, tea, drinks provided
Uniform Provided
Staff Meal Provided
Company Benefits - medical, staff claims etc
Preferably 3 - 5 years of experience in the food and beverage industry.
Possess the mandatory Basic Food Hygiene Certificate for food handling.
A positive work attitude and a team player, excelling in a fast-paced environment.
Strong team player and good communication skills
Key Responsibilities
Assist in the development of innovative and trendsetting culinary concepts, dishes, and presentations.
Support the creation of unforgettable dining experiences that engage all the senses and delight guests.
Mentoring and inspiring the culinary team, fostering a culture of creativity, excellence, and continuous growth.
Help design and refine menus, ensuring a harmonious blend of flavors, textures, and visual appeal, as directed by the head chef.
Uphold and enforce the highest standards of culinary quality, food safety, and sanitation practices in compliance with industry regulations.
Collaborate with suppliers and maintain strong vendor relationships for sourcing the finest ingredients.
Assist in managing culinary budgets, controlling food costs, and optimizing kitchen operations for efficiency and profitability.
Coordinate with other departments, including front-of-house staff, to ensure seamless and exceptional guest experiences.
Participate in the training and development of culinary talent to build a strong, cohesive team.
Advocate for sustainable practices in food sourcing, waste reduction, and energy conservation as directed by the head chef.
Stay informed of culinary trends, techniques, and international cuisines to contribute to the evolution of our offerings.
Requirements
A minimum of 3-5 years of proven culinary experience in a leadership role, with a strong background in kitchen operations and menu execution.
Broad knowledge of diverse cuisines, culinary techniques, and gastronomic trends.
Creativity and passion for high-quality, innovative cooking.
Strong organizational and cost management skills.
Effective communication and leadership abilities.
A commitment to maintaining the highest standards of food quality and safety.
Familiarity with sustainability initiatives and responsible sourcing practices is a plus.
Flexibility to adapt to changing customer preferences and industry trends.
About The Bettr Group
The Bettr Group is a home-grown specialty coffee company founded in 2011, and Singapore’s first certified B-Corporation. Currently comprising Bettr Barista and Bettr Coffee Company, they offer world-class professional coffee education, sustainably sourced coffee products and caffeine driven experiences.
The Bettr Group works to empower lives through a Holistic Training Programme for marginalised women and youth, by nurturing direct and sustainable trade across its supply chain, and by building socially conscious communities wherever they operate.
The 2017 President’s Challenge Social Enterprise of the Year was awarded to The Bettr Group, and they were also recognised as a Best For The World (Community) organisation from . More at bettr.group

We're a diverse, mad flock of multi-hyphenates. all united behind our purpose of wanting to make the world a Bettr place through the work we do.
Some of us are a little geeky, some are a little OCD and some are all over the place all the time. But we have a lot of get-it-done gung ho and share a collective commitment to bringing the best of our individual super powers to work everyday to keep the Bettr world buzzing.
Bettr Group is an equal-opportunity, non-pigeonholey organisation and Singapore's first certified B Corporation . We have an open door hiring policy, where we offer employment opportunities regardless of educational attainment, work history, or past social barriers.
We're certainly not your average cup of Joe.
#J-18808-Ljbffr

Responsibilities:
Oversee the day-to-day operations of various food service production and be accountable to guest feedback.
Handle the operational aspects of food licensing and ensure compliance with MOE food hygiene standards.
Collaborate with the Sous Chef/Executive Chef to plan menus, including preparing sample menu items for evaluation before adding them to the menu.
Responsible for the standard quality and quantity of food produced.
Research market trends for new food items, update the menu periodically, and develop standardized recipes with photos.
Serve as a hands-on Manager and Trainer for the entire kitchen team.
Conduct daily and monthly inventory checks.
Maintain food cost efficiency.
Prepare staff rosters and submit OT reports.
Requirements:
At least 2 years of relevant working experience in the same capacity.
Preferably possesses N/O Level qualifications.
5 days a week. Will be required to work on weekends.
#J-18808-Ljbffr

Job summary:

Assisting the Executive Chef in overseeing daily kitchen operations and ensuring the preparation and presentation of high-quality dishes. He/She supervises kitchen staff, coordinates food preparation, and manages inventory, while also ensuring food safety and cleanliness standards are maintained. In the absence of the Executive Chef, the he/she takes full responsibility for the kitchen, ensuring smooth operations and consistent quality.

Job Responsibilities:

• Help in the preparation and design of all food and drinks menus;
• Produce high quality plates both design and taste wise;
• Ensure that the kitchen operates in a timely way that meets our quality standards;
• Fill in for the Executive Chef in planning and directing food preparation when necessary;
• Resourcefully solve any issues that arise and seize control of any problematic situation;
• Manage and train kitchen staff, establish working schedule and assess staff’s performance;
• Order supplies to stock inventory appropriately;
• Comply with and enforce sanitation regulations and safety standards;
• Maintain a positive and professional approach with co-workers and customers;
• Collaborate with the culinary team to develop new menu items, seasonal specials, and tasting menus;
• Ensure compliance with health and safety regulations, sanitation standards, and food handling procedures at all times; snf
• Maintain cleanliness and organization in the kitchen, including equipment maintenance and proper storage of ingredients.

Jobs Requirements:

• Proven experience as a Sous Chef/Junior Sous Chef or similar role.
• Strong culinary skills.
• Excellent leadership and communication skills, with the ability to motivate and mentor kitchen staff.
• Creative flair and a passion for experimenting with new ingredients and flavors.
• Ability to work well under pressure in a fast-paced kitchen environment.
• Flexibility to work evenings, weekends, and holidays as required.
• Certificate of food hygiene course.

If you're ready to take your culinary career to the next level and join a dynamic team passionate about Asian cuisine, we want to hear from you!

Duties and Responsibilities

• Report to the Head Chef or Sous Chef
• To ensure consistent and smooth running of food production; Prepare ingredients based on the instruction from the Head Chef or Sous Chef
• Direct and co-ordinate all food preparation and production activities in the kitchen
• Comply and ensure all the existing hygiene policies are strictly adhered daily; ensure working areas are always clean
• Ensure proper arrangement and garnishing of food
• To ensure provide good quality food products for the guests and provide excellent services in achieving customers’ satisfaction
• Customer oriented and work comfortably in front of customers, create an exciting and quality experience at the Omakase table
• Handling customers’ feedback. Investigate and resolve customer’s complaint in a prompt, courteous and professional manner with proper documentation and resolutions

Requirements

• At least 6 years working experience, must have strong Japanese culinary experience, specializing in Japanese cuisine
• Excellent time management and attention to details
• Ability to work effectively in a fast-moving environment with a proven track record of results
• Knowledgeable in food preparation for Japanese restaurant; Ability to be creative, always willing to try something new
• Passion for food and willing to work in different sessions