Sous Chef

As Sous Chef in Intercontinental Hotel Robertson Quay’s culinary team, you will be the right hand to the Chef de Cuisine, helping to lead the culinary team in delivering outstanding food and service. This role combines hands-on cooking with leadership responsibilities, ensuring smooth daily operations, consistency in food quality, and adherence to hygiene and safety standards. You will supervise and guide the kitchen brigade, support menu planning and development, and step up to lead the team in the absence of the Chef De Cuisine. With your passion for food, organizational skills, and ability to inspire others, you will play a key role in upholding Intercontinental Hotel Robertson Quay ’s reputation as one of Singapore’s most vibrant Italian dining destinations. Strong interpersonal skills, a passion for hospitality, and the ability to handle fast-paced environments are essential to excel in this position. At InterContinental Hotels & Resorts®, we believe in Inspiring Incredible - both within our teams and in every guest experience. With a global, cultured mindset paired with deep local expertise, we bring our unique personalities to every interaction, creating authentic and memorable moments. Our success is driven by passionate individuals who understand hospitality inside and out. We perform at our best by fostering a culture of excellence, engagement, and well-being - because when we invest in ourselves, we deliver exceptional experiences. We fuel innovation by embracing diverse perspectives, leading to creative and forward-thinking solutions. And we stand out because of our unique culture, setting us apart in the industry. As a colleague of InterContinental Singapore Robertson Quay, you will be part of a team that embodies this philosophy, delivering exceptional service and elevating hospitality to new heights. If you believe in our values and want to be part of something truly special, we want you on our team! People Lead and support daily kitchen operations and mise en place, ensuring smooth workflow across all sections. Supervise and motivate the kitchen brigade, providing guidance and feedback to maintain high performance and teamwork. Communicate effectively with the Chef De Cuisine and Executive Chef, addressing challenges, guest feedback, and operational updates. Conduct and participate in daily briefings, scheduled meetings, and training sessions. Mentor and develop junior chefs, supporting their growth in technical skills, recipes, and hygiene standards. Foster strong collaboration between the kitchen and front-of-house teams to deliver seamless service. Financial Returns Assist the Chef De Cuisine in managing food costs, labour, and kitchen expenses to achieve departmental budget targets. Ensure portion controls are followed and waste is minimised to maximise profitability. Oversee the efficient use and maintenance of equipment, tools, and resources. Support accurate inventory management, including proper storage, rotation, and labelling of ingredients. Provide input into menu planning and costings with a focus on seasonality, guest preferences, and operational efficiency. Guest Experience Supervise the preparation, cooking, and presentation of dishes to ensure consistency, quality, and adherence to recipes. Ensure buffet and display set-ups are completed to brand standards and ready in advance of service (Breakfast / Club Lunge) Uphold Publico Ristorante’s reputation by delivering authentic Italian flavours with modern presentation. Handle guest interactions professionally when required, demonstrating courtesy and hospitality. Support the achievement of high guest satisfaction scores through quality food and efficient service delivery. Responsible Business Enforce compliance with food safety, hygiene, Occupational Health & Safety, and brand standards across all kitchen operations. Maintain a clean, safe, and organized working environment for the entire brigade. Ensure kitchen staff follow proper grooming and uniform standards. Take immediate action to correct hazards and report safety risks promptly. Log and report any incidents or accidents in line with hotel procedures. Champion sustainability by promoting waste reduction, responsible sourcing, and energy and water conservation. Accountability The Sous Chef is accountable for supporting the Chef de Cuisine in managing the overall performance and success of the kitchen. This includes supervising daily operations, maintaining food quality and consis…