Sous Chef

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.

Communicate with FOH team to pace and coordinate

orders.

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.

Any other duties that may be

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.

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.