Sous Chef

Description

We are seeking a Sous Chef to join a Japanese izakaya restaurant located near Tanjong Pagar MRT. The role involves leading daily kitchen operations, supervising staff, ensuring food quality, and supporting menu development while maintaining high hygiene standards. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Support Head Chef in daily kitchen operations and staff management * Oversee food quality, raw materials, and consistency of dishes * Place orders and manage inventory according to SOPs * Conduct daily briefings and communicate menu availability with front-of-house * Organize kitchen schedules to maximize productivity without compromising quality * Train and guide cooks and kitchen staff as required * Monitor and report wastage while maintaining cost efficiency * Collaborate with Executive Chef on menu development and food cost control * Ensure compliance with hygiene and food safety standards

Qualifications and Requirements

* Diploma or vocational certificate in Culinary Arts or related field * Minimum 3–5 years of relevant culinary experience * Knowledge of cooking methods, ingredients, equipment, and kitchen procedures * Basic Food and Hygiene certification required * Japanese language skills a plus for customer interaction * Strong team player with good communication and interpersonal skills * High personal hygiene standards and positive service attitude

Working Condition

Working hours

Full-time schedule including shifts, weekends, and public holidays