475 Sous Chef jobs in Singapore

Join to apply for the Sous Chef role at St. Regis Hotels & Resorts

Join to apply for the Sous Chef role at St. Regis Hotels & Resorts

Get AI-powered advice on this job and more exclusive features.

Additional Information

Job Number 25122651

Job Category Food and Beverage & Culinary

Location The St. Regis Singapore, 29 Tanglin Road, Singapore, Singapore, Singapore, 247911VIEW ON MAP

Schedule Full Time

Located Remotely? N

Position Type Management

Job Summary

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education And Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
  
  

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
  
  

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
  
  

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.
  
  

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.
  
  

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
• Trains employees in safety procedures.
  
  

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Brings issues to the attention of the department manager and Human Resources as necessary.
  
  

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.
  
  

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Hospitality

Referrals increase your chances of interviewing at St. Regis Hotels & Resorts by 2x

Get notified about new Sous Chef jobs in Singapore, Singapore .

We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

Key Responsibilities:
Assisting the Executive Chef: Support the Executive Chef in menu planning, food preparation, and kitchen management.
Supervising Kitchen Staff: Oversee and train junior kitchen staff, ensuring they follow recipes and maintain hygiene standards.
Quality Control: Ensure all dishes meet the quality and presentation standards set by the Head Chef.
Inventory Management: Monitor inventory levels, order supplies, and manage stock to prevent shortages or wastage.
Health and Safety Compliance: Maintain a clean and safe kitchen environment, adhering to health and safety regulations.
Problem Solving: Address any issues that arise during food preparation and service, ensuring minimal disruption to operations.
Preparing and cooking dishes according to the menu.
Assisting in the design and planning of menus for children care, senior care and catering menu.Ensuring the kitchen operates efficiently and meets quality standards.
Training new kitchen staff on the restaurant’s standards and regulations.
Monitoring kitchen operations to ensure compliance with sanitation standards and Kitchen/ Dishing area cleanliness.
Any other ad hoc duties assigned

Requirements
Culinary Expertise: Proficiency in various cooking techniques and cuisines.
Leadership Skills: Ability to lead and motivate kitchen staff.
Attention to Detail: Ensuring precision in food preparation and presentation.
Time Management: Efficiently managing time and resources to meet service deadlines.
Communication Skills: Clear communication with the kitchen team and other departments.

Government officials will NEVER ask you to transfer money or disclose bank log-in details over a phone call. Call the 24/7 ScamShield Helpline at 1799 if you are unsure if something is a scam.

CHU ZHANG GUI PTE. LTD.

18 TAI SENG, 18 TAI SENG STREET 539775

Full Time

Senior Executive

2 years exp

F&B

See how you compare with other applicants

The more skills you have, the better your job match.

You'll need to log in with Singpass to verify your identity

This progressive employer supports: Flexible Work Arrangements Age-Friendly Workplace Practices Learn more

Job Description

• Assist in the development and design of all food and beverage menus.
• Consistently produce high-quality dishes in terms of both presentation and flavor.
• Ensure the kitchen operates efficiently and maintains the company’s culinary and timing standards.
• Support the Executive Chef in planning and supervising food preparation as needed.
• Effectively resolve kitchen issues and take charge during unexpected situations.
• Lead, train, and supervise kitchen staff, create shift schedules, and evaluate team performance.
• Monitor inventory levels and manage supply orders to maintain adequate stock.
• Enforce strict compliance with hygiene, sanitation, and safety standards.
• Foster a positive, respectful, and professional work environment with colleagues and guests.
• Collaborate with the culinary team to create new menu items, seasonal offerings, and tasting menus.
• Ensure full adherence to food safety, sanitation regulations, and proper food handling practices.
• Maintain overall cleanliness and organization in the kitchen, including equipment upkeep and correct storage of ingredients.

Requirements

• Proven experience in a similar kitchen leadership role
• Strong knowledge of culinary techniques, kitchen operations, and food presentation standards.
• Ability to lead, mentor, and motivate kitchen staff in a fast-paced environment.
• Solid understanding of food safety regulations, hygiene standards.
• Excellent time management and organizational skills.
• Creative mindset with a passion for food innovation and menu development.
• Strong communication and interpersonal skills.
• Ability to remain calm and effective under pressure.
• Flexibility to work shifts, weekends, and holidays as needed.

• Enable a high-quality kitchen through excellent leadership
• Ensure all kitchen staff perform their duties beyond expectations
• Promote the head chef’s vision for the restaurant’s culinary output
• Expedite customer orders while upholding the restaurant’s quality standards
• Bring more customers into (Company X) by ensuring consistently elevated dining experiences
• Communicate relevant, up-to-date business
• Performs all opening, closing, and other side duties under the head chef’s direction
• Utilize kitchen utensils and equipment such as grills, ovens, and steamers to prepare excellent food
• Maintain kitchen inventory to ensure sufficient quantity and quality of ingredients
• Communicate relevant, up-to-date information to kitchen staff
• Ensure staff clean and sanitize their workstations and equipment
• Adhere to all standards and procedures, and ensure staff do the same
• Superior cooking skills for a variety of food groups
• Effective time management techniques
• Significant leadership experience
• High degree of resiliency under pressure
• Excellent verbal and written communication abilities
• Keen understanding of basic arithmetic

· Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.

· Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.

· Check that the quality of food prepared by staff meets the required standard and make necessary adjustments.

· Monitors food quality and quantity to ensure the most economical usage of ingredients.

· Assist in daily purchasing and receiving of goods and ensure the quality of goods delivered by suppliers.

· Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods.

· Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.

· Plan monthly roster to ensure smooth operations and high productivity.

· Create new menu items and seasonal/ daily specials with the Executive Chef.

· Manage the training functions and ensure all staff are certified in their position before taking charge of an area of responsibility.

· Monitor staff performance in all phases of job functions, ensuring that all procedures are carried out to restaurant standards, provide direct coaching when necessary.

· Attend monthly management meetings, holds daily briefings and receive feedbacks in the absence of the Executive & Head Chef and communicate upwards to ensure a high level of staff satisfaction.

The Autobus is a popular Protein Bowl and Craft Beer restaurant concept in the CBD, successfully operating for over 8 years. With three current outlets and ongoing expansion, we are seeking motivated individuals eager to grow and develop with us.

Company Benefits:

• Central Location in the CBD
• Sales incentive program
• 6 days work week
• Medical benefits
• Staff meals

Junior Sous/Senior Sous Chef

Salary $3,600-$4,200

• Substantial cooking experience with comprehensive knowledge of various cooking methods, ingredients, recipes, equipment, and procedures.
• Ability to effectively manage and lead the kitchen staff using strong leadership skills including training, assigning tasks, and providing feedback.
• Excellent organizational skills in planning menus, setting work schedules, managing inventory, and control costs.
• Exceptional creativity and presentation skills to create dishes that are not only delicious but also visually appealing.
• Strong communication skills to interact with the kitchen staff, waitstaff, and management to ensure a smooth operation.
• Stamina and physical strength to handle the demands of a busy kitchen, including long hours and working for extended periods.
• Problem-solving skills to make quick decisions under pressure, handle conflicts, and resolve issues that may arise in the kitchen.
• Compliance with all safety and sanitation protocols to ensure a clean and safe kitchen environment.

Job Qualification

• Proven experience as Sous Chef with 2 Years of working experience
• Exceptional proven ability in culinary arts
• Leadership and managerial skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

· Experienced in Pakistani/North Indian Cuisine (Curries, BBQ, Biryani, Signature dishes)

· Well experienced in making all kinds of Naan in a Charcoal Tandoor

· Well aware of recipes and marination/preparation of famous Charcoal Bbq – Beef, Lamb, Chicken & Seafood

· Experienced in making Chicken/Mutton Karahi

· A good team player

· Responsible to supervise junior kitchen staff and lead them to achieve best results in food preparations and presentation

· Ensure food quality, taste and presentation

· Ensure prompt and speedy delivery of the orders

· Plan Menu for special occasions and festivals.

· Health and Safety conscious to maintain a safe and hygienic kitchen environment and operation

· Order Kitchen supplies and check quality of ingredients supplied

· Monitor temperature of Chillers, Freezer and hot holding equipments