Sous Chef

THE SOUTHBRIDGE HOTEL PTE. LTD.

Central Singapore, Singapore
Base: sgd $3,200 – $4,000 pm; bonus/equity: perfor...
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Kitchen operations management
Food quality control
Team supervision and training
** The Southbridge Hotel is looking for a hands-on and creative Sous Chef to support the Head Chef in managing kitchen operations in Central Singapore. The ideal candidate will possess a strong background in Western brunch cuisine, effective team management skills, and a commitment to maintaining high culinary standards. **

Job Summary

  • We are seeking a hands-on and creative Sous Chef to support our Head Chef in managing kitchen operations and delivering exceptional dining experiences.
  • The role involves supervising kitchen staff, maintaining high culinary standards, managing inventory, and ensuring compliance with hygiene regulations.
  • Benefits include competitive salary with performance-based incentives, staff meals, staff discount, career growth opportunities, 5-6 days’ work week, and medical benefits.

Matching Summary

Match Score: 75

** The Southbridge Hotel is looking for a hands-on and creative Sous Chef to support the Head Chef in managing kitchen operations in Central Singapore. The ideal candidate will possess a strong background in Western brunch cuisine, effective team management skills, and a commitment to maintaining high culinary standards. **

Salary

Base: SGD $3,200 – $4,000 per month; Bonus/Equity: Performance-based incentives; Benefits: Staff meals, staff discount, career growth opportunities, medical benefits

Skills & Requirements

Must-have

  • Kitchen operations management
  • Food quality control
  • Team supervision and training
  • Inventory and hygiene management
  • Menu development collaboration
  • Cost-saving and waste reduction

Nice-to-have

  • Creative culinary skills
  • Strong communication skills
  • Collaborative team player mindset
  • Ability to work under pressure
  • Positive kitchen culture cultivation

Key Requirements

  • Diploma or Certificate in Culinary Arts
  • 2-3 years experience as Sous Chef or Senior Chef de Partie
  • Strong knowledge of Western brunch cuisine
  • Proficiency in kitchen costing and inventory management

Work Rights

Not specified

Tailored Resume

Cover Letter