Sous Chef

Responsibilities: Lead hot station production and ensure consistency in all cooked dishes. Set daily prep plan and allocate mise en place tasks. Monitor plating quality, portion control, and visual presentation. Communicate with FOH team to pace and coordinate orders. 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. Any other duties that may be 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. 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.