Senior Sous Chef

1 day ago

Singapore Durbar Restaurant Full time $90,000 - $120,000 per year
Job Summary

The Senior Sous Chef is the second-in-command in the kitchen and plays a vital leadership role in supporting the Head Chef. This position is responsible for overseeing kitchen operations, managing staff, and ensuring the consistent delivery of authentic, innovative, and high-quality Indian fine dining cuisine. The Senior Sous Chef must demonstrate strong culinary expertise, excellent organizational skills, and the ability to lead by example in a fast-paced, high-pressure environment.

Key Responsibilities
  • Work closely with the Head Chef to plan and execute menus that highlight authentic Indian fine dining with creativity and precision.
  • Oversee daily kitchen operations, including food preparation, cooking, and plating, ensuring consistency in flavor, presentation, and portion control.
  • Supervise, mentor, and train junior kitchen staff, fostering professional growth and maintaining a high-performance team.
  • Take charge of the kitchen in the absence of the Head Chef, ensuring smooth and efficient operations.
  • Assist in menu development, food costing, and stock control to maintain profitability and minimize wastage.
  • Monitor ingredient quality and liaise with suppliers to ensure only premium products are used.
  • Enforce food safety, hygiene, and workplace safety regulations at all times.
  • Collaborate with restaurant management to maintain service excellence in line with fine dining standards.
  • Uphold discipline, teamwork, and a positive working culture in the kitchen.
Requirements

Education & Experience:

  • Minimum 15 years of culinary experience, including at least 8 years in a Sous Chef role within fine dining or luxury hospitality.
  • Strong background and expertise in Indian cuisine, with proven ability to innovate while respecting traditional flavors.

Skills & Competencies:

  • Exceptional culinary skills with emphasis on Indian spices, techniques, and modern plating styles.
  • Strong leadership, training, and people management abilities.
  • Excellent organizational and time management skills.
  • Ability to work under pressure and maintain high standards consistently.
  • Solid understanding of food costing, inventory management, and waste control.
  • Strong commitment to cleanliness, hygiene, and food safety.

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