- Tanjong Pagar Central Region (Singapore) Singapore
Butter Tgt Hiring! Full Time Sous Chef in Central Region (Singapore), Earn up to SGD 4,000 - Ricebowl
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Job Description
Responsibilities
Role Overview:
The Sous Chef is responsible for the management and performance of the restaurant’s kitchen operations. The Sous Chef will participate in the creation of new menu items, ensuring that every dish reflects the restaurant’s vision and quality.
Job Responsibilities:
Manage all aspects of daily kitchen operations, ensuring efficiency, consistency, and adherence to established culinary standards.
Collectively design, update menus aligned with seasonality, guest preferences, and market developments.
Enforce strict compliance with food hygiene, sanitation, and safety regulations in accordance with SFA and HACCP standards.
Control food costs and oversee inventory.
Foster a respectful, accountable, and team-oriented kitchen culture.
Collaborate closely with management and service teams to ensure alignment on restaurant goals, promotions, and events.
Requirements:
Minimum 3 years of experience as Sous Chef in
Western
Cuisine
or
Modern Cafe Cuisine
Strong leadership, communication, and organizational skills.
Strong culinary knowledge and experience in
Western
Cuisine
or
Modern Cafe Cuisine
preferred
Excellent knowledge of food production, menu engineering, and cost management.
Certification in food hygiene and safety is mandatory.
Passionate, disciplined, and committed to delivering culinary excellence.
The Sous Chef is responsible for the management and performance of the restaurant’s kitchen operations. The Sous Chef will participate in the creation of new menu items, ensuring that every dish reflects the restaurant’s vision and quality.
Job Responsibilities:
Manage all aspects of daily kitchen operations, ensuring efficiency, consistency, and adherence to established culinary standards.
Collectively design, update menus aligned with seasonality, guest preferences, and market developments.
Enforce strict compliance with food hygiene, sanitation, and safety regulations in accordance with SFA and HACCP standards.
Control food costs and oversee inventory.
Foster a respectful, accountable, and team-oriented kitchen culture.
Collaborate closely with management and service teams to ensure alignment on restaurant goals, promotions, and events.
Requirements:
Minimum 3 years of experience as Sous Chef in
Western
Cuisine
or
Modern Cafe Cuisine
Strong leadership, communication, and organizational skills.
Strong culinary knowledge and experience in
Western
Cuisine
or
Modern Cafe Cuisine
preferred
Excellent knowledge of food production, menu engineering, and cost management.
Certification in food hygiene and safety is mandatory.
Passionate, disciplined, and committed to delivering culinary excellence.
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