Sous Chef

6 days ago

Central Region, Singapore PLAIN VANILLA BAKERY Full time $60,000 - $80,000 per year

The Sous Chef is the kitchen-in-charge for the shift, responsible for executing the daily menu, managing prep and service pace, and upholding food quality, hygiene, and kitchen discipline.

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

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, sanitization protocols
  • Organizational and Multitasking Abilities- Expediting service, Time Management, task delegation
  • Communication and Leadership
  • Strong leadership and communication with both BOH and FOH
  • Highly organized, 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 is advantageous
  • WSQ Food Hygiene Certificate

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