Sous Chef (up to $4,000 base | Western | Hands-on | Central Singapore)

Responsibilities • Lead and support day-to-day kitchen operations to ensure smooth preparation and service. • Supervise kitchen team members and maintain consistent standards across food preparation and production. • Ensure dishes are prepared, plated and presented to a consistently high standard. • Maintain strong food safety, hygiene, sanitation and kitchen cleanliness standards. • Monitor food costs, wastage and inventory to support efficient kitchen operations. • Manage par levels, market lists, stock requirements and the quality of incoming perishable items. • Contribute to menu planning, recipe development, food presentation and pricing discussions. • Work closely with restaurant management while coaching and developing kitchen team members through on-the-job training. Requirements • Around 2 to 3 years of relevant experience in a Sous Chef, Junior Sous Chef or comparable kitchen leadership position, with solid Western cuisine experience. • Hands-on experience supervising kitchen staff and maintaining food quality and service standards in a restaurant environment. • Good understanding of menu development, recipe preparation and modern food presentation. • Sound knowledge of food costing and inventory control, with flexibility to work an alternating 5-day and 6-day roster. Explore and apply for other opportunities: https://tysonjay.sg/ Tyson Jay Management Pte Ltd | EA Licence No. 24C2479 Ivan Lim | EA Personnel Reg No. R1109856