Executive Sous Chef (Cantonese Chinese Cuisine)

Roles & Responsibilities

Job Summary
The Executive Sous Chef supports the Executive Chef in overseeing the overall culinary operations across premium kitchens, ensuring the consistent delivery of Cantonese cuisine, exceptional food quality, and premium guest experiences. This role drives operational excellence through effective kitchen management, menu execution, cost control, ensures food safety compliance, and leads a high-performing culinary team.

Key Responsibilities

Culinary Operations & Productions

• Oversee daily operations of premium kitchens

• Maintain high standards of food quality, presentation, taste, and consistency across all menu offerings.

• Optimize kitchen workflow, organization, and resource allocation to improve productivity and efficiency.

• Support the execution of VIP events, special promotions, and high-profile dining experiences.

• Drive operational excellence while maintaining exceptional guest satisfaction and luxury dining standards.

Leadership & Team Development

• Support in leading, mentoring, and developing the culinary team to achieve operational excellence.

• Monitor team performance, provide feedback, and address gaps to ensure continuous improvement.

• Foster a positive, disciplined, and collaborative team culture.

Menu Development & Innovation

• Collaborate with the Executive Chef on menu development, seasonal promotions, and culinary innovation.

• Develop menu offerings that balance guest expectations, authenticity, and commercial objectives.

• Continuously review and enhance menu offerings to elevate the dining experience.

Financial & Cost Control

• Support cost management initiatives, including food cost, labor cost, and waste control.

• Conduct regular financial analysis to ensure alignment with budget and forecast targets.

• Assist in budgeting, forecasting, and CAPEX planning related to kitchen operations.

Food Safety & Compliance

• Enforce strict adherence to hygiene, sanitation, and food safety standards (HACCP, ISO, and local regulations).

• Ensure compliance with Singapore Food Agency (SFA) requirements and internal audit standards.

• Maintain high QA audit scores and ensure excellence in cleanliness and food safety practices.

Operational Excellence

• Drive continuous improvement initiatives to enhance efficiency, consistency, and overall operational performance.

• Stay updated on industry trends, new techniques, and equipment to improve productivity and product quality.

• Ensure proper maintenance and utilization of kitchen equipment and facilities.

Requirement

• Diploma or Professional Certification in Culinary Arts or equivalent.

• Minimum 15-20 years of culinary experience, with at least 5 years in a senior leadership role.

• Extensive Chinese or Cantonese culinary expertise with experience leading premium Chinese dining operations or fine dining restaurant operations.

• Proven track record in leading large-scale culinary teams across luxury 5-star hotels and diverse outlet settings.

• Michelin Guide/Black Pearl/Asia’s 50 Best Restaurants is an advantage, with exposure to high-end dining, attention to detail and quality execution.

Tell employers what skills you have

Mentoring
Culinary Management
VIP management
Organisational Skills
Hotel Operations
Kitchen Production Scheduling
Ensuring Food Quality
Hospitality Industry
Promotions
Leadership Development
Productivity Improvement
Attention to Detail
Leading People
Presentation
Culinary Arts
Kitchen Management