About the Role

Reporting to the Executive Chef, the Sous Chef will play a critical role in day-to-day kitchen operations, ensuring consistency, efficiency, and excellence across all food preparation and service.

Key Responsibilities

Kitchen Operations

• Support the Executive Chef in overseeing daily kitchen operations
• Ensure smooth service flow and high-quality food output
• Maintain strict adherence to food safety, hygiene, and regulatory standards
• Monitor inventory levels and assist with ordering and stock control

Culinary Execution

• Execute menus with precision, consistency, and attention to detail
• Uphold authentic Japanese cooking techniques and presentation standards
• Assist in menu development, seasonal updates, and new dish trials

Team Leadership

• Supervise and coordinate kitchen staff during service
• Train, mentor, and develop junior team members
• Foster a disciplined, collaborative, and positive kitchen culture

Cost & Quality Control

• Assist in managing food costs, wastage, and portion control
• Ensure quality standards are consistently met across all dishes
• Support implementation of SOPs and operational systems

Requirements

• Minimum 8–10 years of professional culinary experience
• Strong foundation in Japanese cuisine (e.g., sushi, robata, hot kitchen, modern Japanese, etc.)
• Prior experience as Sous Chef or Senior Chef de Partie in reputable establishments
• Strong organizational skills and ability to lead during high-pressure service
• Solid understanding of food safety and kitchen management practices
• Experience in Singapore’s F&B industry is an advantage