Sous Chef

Responsibilities: • Lead hot station production and ensure consistency in all cooked dishes • Set daily prep plans and allocate mise en place tasks • Monitor plating quality, portion control, and visual presentation • Perform the role of Kitchen Expediter during service, ensuring every dish leaving the kitchen meets the Company's standards for quality, presentation, accuracy, portion control and food safety • Communicate and collaborate with the Front-of-House (FOH) team to coordinate service flow, resolve operational issues and ensure a seamless guest experience • Interact professionally and courteously with guests where required, including responding to menu-related enquiries and supporting the delivery of exceptional hospitality • 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 • Perform any other duties as 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 • Demonstrates a hospitality mindset and is able to interact professionally with guests, contributing to a positive guest experience. • 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, Upper Thomson, Serangoon Gardens