- Outram Central Region (Singapore) Singapore
G & R FUSION PTE. LTD. Hiring! Full Time Executive Sous Chef in Central Region (Singapore), Earn up to SGD 12,000 - Ricebowl
Executive Sous Chef
G & R FUSION PTE. LTD.
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Job Description
Responsibilities
Job Summary
We are seeking an experienced and hands-on Executive Sous Chef to support culinary operations by overseeing kitchen activities, maintaining food quality, managing costs, and leading kitchen staff in a high-volume restaurant environment.
Responsibilities
Oversee daily kitchen operations to ensure efficient and smooth food production alongside the Executive Chef
Lead and coordinate kitchen staff deployment and workflow to optimize productivity
Plan and monitor daily food preparation and production schedules to meet service demands
Ensure consistent food quality, taste, portioning, and presentation by adhering to established recipes and standards
Support menu planning, recipe development, testing, and standardization to enhance offerings
Monitor and control food costs, portion sizes, wastage, and overall kitchen productivity to maximize profitability
Manage inventory levels, stock rotation, purchasing, and supplier coordination to maintain supply chain efficiency
Establish and maintain kitchen procedures and operational standards for consistent performance
Train, coach, and develop chefs, cooks, and kitchen support staff to build a skilled culinary team
Monitor compliance with food safety, hygiene, sanitation, and HACCP standards to ensure regulatory adherence
Conduct regular inspections of food preparation, storage, equipment, and kitchen cleanliness to uphold quality
Collaborate with front-of-house and restaurant management teams to ensure seamless service delivery
Assist in manpower scheduling, work allocation, and performance monitoring of kitchen personnel to optimize resources
Identify and implement improvements in kitchen workflow, efficiency, food quality, and cost control
Support the rollout of new dishes, seasonal menus, and culinary initiatives to keep offerings fresh and competitive
Ensure kitchen operations comply with company policies and applicable food safety regulations
Perform additional culinary and kitchen operational duties as assigned by management
Required competencies and certifications
Minimum 8 years of professional experience in culinary, restaurant, catering, or food and beverage operations
Proven experience as a Sous Chef, Kitchen Head, Senior Chef, or equivalent senior culinary role
Demonstrated ability to supervise and lead kitchen teams effectively
Strong knowledge of commercial kitchen operations, food preparation, and menu execution
Experience managing food costs, inventory, stock rotation, and reducing wastage
Knowledge of food safety, hygiene, sanitation, and HACCP practices
Experience in recipe standardization and maintaining consistent food quality
Ability to perform effectively in fast-paced, high-volume restaurant environments
Strong leadership, communication, organizational, and problem-solving skills
Capability to train and develop junior culinary personnel
Food Safety certification or relevant food hygiene certification is advantageous
Preferred competencies and qualifications
Extensive experience in multi-cuisine restaurant operations, high-volume kitchens, central kitchen production, food cost management, and culinary team leadership
Relevant qualifications in Culinary Arts, Hospitality, Hotel and Restaurant Services, or related fields are advantageous
We are seeking an experienced and hands-on Executive Sous Chef to support culinary operations by overseeing kitchen activities, maintaining food quality, managing costs, and leading kitchen staff in a high-volume restaurant environment.
Responsibilities
Oversee daily kitchen operations to ensure efficient and smooth food production alongside the Executive Chef
Lead and coordinate kitchen staff deployment and workflow to optimize productivity
Plan and monitor daily food preparation and production schedules to meet service demands
Ensure consistent food quality, taste, portioning, and presentation by adhering to established recipes and standards
Support menu planning, recipe development, testing, and standardization to enhance offerings
Monitor and control food costs, portion sizes, wastage, and overall kitchen productivity to maximize profitability
Manage inventory levels, stock rotation, purchasing, and supplier coordination to maintain supply chain efficiency
Establish and maintain kitchen procedures and operational standards for consistent performance
Train, coach, and develop chefs, cooks, and kitchen support staff to build a skilled culinary team
Monitor compliance with food safety, hygiene, sanitation, and HACCP standards to ensure regulatory adherence
Conduct regular inspections of food preparation, storage, equipment, and kitchen cleanliness to uphold quality
Collaborate with front-of-house and restaurant management teams to ensure seamless service delivery
Assist in manpower scheduling, work allocation, and performance monitoring of kitchen personnel to optimize resources
Identify and implement improvements in kitchen workflow, efficiency, food quality, and cost control
Support the rollout of new dishes, seasonal menus, and culinary initiatives to keep offerings fresh and competitive
Ensure kitchen operations comply with company policies and applicable food safety regulations
Perform additional culinary and kitchen operational duties as assigned by management
Required competencies and certifications
Minimum 8 years of professional experience in culinary, restaurant, catering, or food and beverage operations
Proven experience as a Sous Chef, Kitchen Head, Senior Chef, or equivalent senior culinary role
Demonstrated ability to supervise and lead kitchen teams effectively
Strong knowledge of commercial kitchen operations, food preparation, and menu execution
Experience managing food costs, inventory, stock rotation, and reducing wastage
Knowledge of food safety, hygiene, sanitation, and HACCP practices
Experience in recipe standardization and maintaining consistent food quality
Ability to perform effectively in fast-paced, high-volume restaurant environments
Strong leadership, communication, organizational, and problem-solving skills
Capability to train and develop junior culinary personnel
Food Safety certification or relevant food hygiene certification is advantageous
Preferred competencies and qualifications
Extensive experience in multi-cuisine restaurant operations, high-volume kitchens, central kitchen production, food cost management, and culinary team leadership
Relevant qualifications in Culinary Arts, Hospitality, Hotel and Restaurant Services, or related fields are advantageous
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