825 Sous Chef jobs in Singapore

We are looking for a professional Junior Sous/ Sous Chef to be the second in command in our Western kitchen, following our Head Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Job Responsibilities:

• Assist Head Chefs with creation and preparation of Italian cuisine.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.
• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes
• Check that quantity and quality of items ordered are received and stored in proper condition.
• Ensuring highest quality of food served in the appropriate time frame.
• Responsible for food and menu planning, organizing event menu, food costing and quality control.
• Other ad-hoc duties as requested.

Job Requirements:

• Candidate must possess at least 4 to 5 years relevant experience in cuisines;
• With Italian Cuisine preparation experience will add advantage;
• Must have completed Basic Food Hygiene course;
• Possess a strong sense of initiative;
• Manage and maintain sanitation and hygiene standards;
• Willing to learn and adapt to various line positions with locations;
• Willing to work on weekends and public holidays.

• 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.

• 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.

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.

We are looking for a professional Junior Sous/ Sous Chef to be the second in command in our Western kitchen, following our Head Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Job Responsibilities:

• Assist Head Chefs with creation and preparation of Italian cuisine.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.
• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes
• Check that quantity and quality of items ordered are received and stored in proper condition.
• Ensuring highest quality of food served in the appropriate time frame.
• Responsible for food and menu planning, organizing event menu, food costing and quality control.
• Other ad-hoc duties as requested.

Job Requirements:

• Candidate must possess at least 4 to 5 years relevant experience in cuisines;
• With Italian Cuisine preparation experience will add advantage;
• Must have completed Basic Food Hygiene course;
• Possess a strong sense of initiative;
• Manage and maintain sanitation and hygiene standards;
• Willing to learn and adapt to various line positions with locations;
• Willing to work on weekends and public holidays.

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.

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 & RESPONSIBILITIES :

• 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
• Identifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenario
• 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 required and directed, makes arrangements for repairs of cooking equipment
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Assists to forecast and assess personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Helps purchase, store, and handle all food products and materials within the agreed-upon budget and to maximize gross profit to include the effective staff management and staff salary
• Helps supervise subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome
• Assists in ensuring that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• When required, regulates the workload of junior kitchen staff
• Helps train kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process
• Helps maintain punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Encourages coworkers to cooperate and respect one another, motivates team work
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management
• 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
• Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays
• Helps the Head Chef to ascertain that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date
• Undertakes any other duties and ad hoc related roles as the business requires

QUALIFICATIONS :

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) to five (5) 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
• Working knowledge of kitchen organizing
• Strong interpersonal and leadership skills
• 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
• Good communication skills
• Team player

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

Location: The St. Regis Singapore, 29 Tanglin Road, Singapore, Singapore,

Schedule: Full Time | Position Type: Management

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.

• 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.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

• Mid-Senior level

• Full-time

• Management and Manufacturing
• Industries

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

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

• Job Responsibilities:

  • Coordinate all sections in the kitchen

  • Ensure consistent and smooth operations of the department

  • Drive organisational policies and procedures for inventory management

  • Follow food waste control guidelines

  • Lead in the training of new staff

  • Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

  • Operate kitchen to maintain profitability and costs for the culinary operations

  • Support to create new recipes for inclusion in new menus

  • Modify existing work processes and procedures in accordance with process improvement reviews

  • Support to maintain kitchen organization, staff ability, and training opportunities

  • Propose initiatives for continuous improvement

  • Evaluate emerging technology trends that can be leveraged to improve productivity and innovation

  • Monitor the adherence of customer service standards

  • Provide food services to all guests in a manner that is professional, efficient yet friendly

  • Evaluate the effectiveness of service recovery strategies to improve customer service delivery

  • Evaluate impact of customer loyalty strategies to ascertain its effectiveness

  • Monitor team's compliance with the organisation's personal, food and beverage hygiene standards

  • Ensure that working areas are always kept clean

  • Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)

  • Monitor team's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures

  • Inspect quality of food plating to ensure required standards are met when running the pass

• Job Requirements

  • Minimum 4 years of restaurant experience

  • No minimum cert required

  • Good communications skills

  • Excellent use of various cooking methods, ingredients, equipment and processes

  • Able to multitask and work efficiently under pressure

  • Resolve issues in a fair and positive manner

  • Be punctual and well disciplined