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.