Sous Chef

Jigger & Pony Group is a leading hospitality company that owns and operates restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprises of the following bars and restaurants: Restaurants- Humpback – oyster bar and seafood bistro with a focused wine & cocktail list Caffe Fernet – Modern Italian restaurant bar with a view of the Marina Bay waterfront Cocktail Bars- Jigger & Pony (No. 9 The World’s 50 Best Bars 2025, No. 3 Asia’s 50 Best Bars 2025) Gibson – Timeless cocktail bar balancing balances ingredient‑driven creativity with classics Live Twice – Cocktail bar inspired by mid-century modern Japan Pop City - Japanese-lifestyle cocktail bar in Singapore’s Central Business District Cosmo Pony - Convivial bar with a cosmopolitan soul in Jakarta BOP - Korean cocktail dining bar in Tanjong Pagar The Group is expanding our team and we are seeking for a passionate candidate with excellent leadership qualities and experience to join as Sous Chef. Job Description Lead and oversee the overall daily kitchen operations, ensuring smooth execution of service, food quality, and operational excellence. Work closely with the Group Executive Chef and management team to uphold the standards and identity of the restaurant. Drive consistency in food preparation, presentation, flavour, and portioning standards across all dishes served. Lead and develop the kitchen team, including Junior Sous Chefs, Chef de Partie, and trainees, fostering a culture of accountability, growth, and teamwork. Manage scheduling, and manpower planning to support operational requirements and business needs. Oversee inventory management, ordering, stock rotation, and food cost controls to minimise wastage and optimise profitability. Monitor and maintain kitchen cleanliness, organisation, and maintenance to ensure compliance with SFA food hygiene and workplace safety standards. Collaborate with the Group Executive Chef on menu development, seasonal offerings, recipe refinement, and R&D initiatives. Job Requirement Minimum 2-5 years of experience in a professional kitchen, preferably in a modern/ casual dining environment. Strong knowledge of kitchen operations and food preparation techniques. Comfortable working in a high-volume, fast-paced setting. Ability to prioritise and manage tasks effectively under pressure. A proactive, positive attitude and willingness to collaborate as part of a team. Good understanding of food hygiene and safety standards.