Sous Chef

The suitable candidate will be responsible for supervising the daily operations of the Club’s assigned F&B kitchen outlet, while supporting banqueting functions, F&B events, and promotional activities. The role ensures smooth operational delivery, upholds high food quality standards, enforces effective cost control, and ensures full compliance with food safety and hygiene regulations. This position reports directly to the Executive Chef. Key Responsibilities Assist and support the Executive Chef in planning of F&B Events & Promotion. Contribute articles and write-ups for SRC news relating to food events and promotions. Supporting assigned kitchen administrative matters relating to food licensing and ensure compliance with food hygiene and safety standards. Manage the daily kitchen operations of assigned outlets, including Barker Lounge, L1883, Jackpot Bar, Poolside Café & Bar, as well as catering for functions, food promotions, and events, in accordance with guidelines set by Management Committee and the GM/Secretary. Provide regular operations reporting and/or irregularities to Executive Chef and F&B Manager. Attend to members’ feedback, concerns, and complaints in a professional and service-oriented manner. Be accountable for staffing, kitchen outlet expenses, food costs, and overall performance of the F&B Kitchen Department. Ensure the quality, consistency, and quantity of food produced meet the Club’s quality standards at all times. Maintain and enforce food hygiene, cleanliness, and operational discipline within the assigned kitchen and service areas. Provide guidance, supervision, and training to kitchen staff to strengthen performance and standards. Conduct market surveys on new food trends and items, work alongside and propose new menu to Executive Chef periodically, and develop standardised recipes with photographs. Ensure sufficient stock levels are maintained and raise requisitions for supplies when required including conduct of daily and monthly stock takes and inventory checks. Monitor and control food costs to ensure departmental budgets are maintained. Carry out any other duties or projects as assigned by the Supervisor and/or Management. Monitor and control food costs to ensure departmental budgets are maintained. Carry out any other duties or projects as assigned by the Supervisor and/or Management. Job Requirements Diploma, specialist certification in Culinary Arts, Hospitality, or a related field, or equivalent practical experience. At least 5 to 6 years of relevant F&B experience, with proven experience in managing and leading a team of junior chefs and kitchen staff. Possess valid Food Safety and Hygiene certification. Prior experience in menu development, food presentation, and culinary innovation. Good multitasking ability with good time management skills. Ability to lead, coach, and motivate a team. Able to commit to rostered shift including weekends/Public Holidays. We regret that only shortlisted candidate will be notified. For more details about the Club. Please visit us at www.src.org.sg