Sous Chef (Culinary)

Responsibilities:

• Lead hot station production and ensure consistency in all cooked dishes.
• Set daily prep plan and allocate mise en place tasks.
• Monitor plating quality, portion control, and visual presentation.
• Perform the role of Kitchen Expediter during service, ensuring every dish leaving the kitchen meets the Company's standards for quality, presentation, accuracy, portion control and food safety
• Communicate and collaborate with the Front-of-House (FOH) team to coordinate service flow, resolve operational issues and ensure a seamless guest experience
• Interact professionally and courteously with guests where required, including responding to menu-related enquiries and supporting the delivery of exceptional hospitality
• Lead staff meal planning and preparation.
• Conduct opening and closing procedures, including hygiene and temperature checks.
• Maintain kitchen equipment, cleanliness, and food safety standards.
• Prepare and submit daily kitchen reports (e.g., prep sheet usage, waste, stock alerts).
• Submit weekly kitchen performance reports to the Head Chef (e.g., highlights, issues, equipment status, prep forecasting).
• Train and coach the Cook to step up during leave or peak hours.
• Escalate any equipment, staffing, or inventory issues to Head Chef.
• Perform any other duties as assigned

Requirements:

• Minimum 3–5 years of professional kitchen experience in all-day brunch, café, or bistro concepts.
• Proven experience in managing a small kitchen team or shift leadership.
• Experience with food preparation in both hot and cold stations.
• Culinary skills (advanced cooking techniques, knife skills, sauce making), kitchen management (inventory management, ordering and receiving, cost control, HACCP knowledge), food safety and sanitation (temperature control, cross-contamination prevention, sanitisation protocols) would be advantageous.
• Strong leadership and communication with both BOH and FOH.
• Highly organised, punctual, and calm under pressure.
• Able to mentor and train junior team members.
• Problem solver with initiative; able to make decisions in real-time service situations.
• Demonstrates a hospitality mindset and is able to interact professionally with guests, contributing to a positive guest experience.
• Diploma in Culinary Arts or Certificate in Commercial Cooking or Kitchen Management would be advantageous.
• WSQ Food Hygiene Certificate
• Working location: Tiong Bahru, Telok Ayer, Neil Road, East Coast, Upper Thomson, Serangoon Gardens.