Head / Sous Chef

Description

We are looking for an experienced Head / Sous Chef to lead kitchen operations at a Teochew and seafood-focused restaurant in Holland Village. The role requires at least 10 years of culinary experience with strong skills in menu innovation, seafood handling, and team leadership. You will oversee food production from preparation to service, ensure consistency in quality, and drive new menu development to meet customer expectations. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Prepare food for all customers according to company standards * Create new dishes and menus, including specials for VIP customers * Lead kitchen team in product innovation, planning, and menu design * Manage food purchasing, daily seafood sourcing, and storage * Supervise food production processes to ensure consistency and quality * Ensure hygiene and food safety compliance in all operations * Train and mentor new staff to maintain kitchen standards * Prepare daily food quantities according to operational needs * Support management with additional kitchen-related duties

Qualifications and Requirements

* At least 10–15 years of experience working in professional kitchens * Strong skills in menu creation and product innovation * Ability to manage seafood purchasing and fresh ingredient handling * Proven leadership and teamwork abilities * Positive working attitude with commitment to excellence * Ability to work effectively in a fast-paced environment * Willingness to go the extra mile for the business

Working Condition

Working hours

Full-time role, 5.5-day work week including weekends and public holidays