Title:  Sous Chef, F&B Fine Dining (Steak & Seafood Grill)

Job Requisition ID:  1360

Primary Responsibilities

  • Responsible for overseeing culinary operations in a Western restaurant
  • Lead and manage the kitchen with optimal manning levels and compliance with food hygiene standards and operating procedures
  • Plan and implement initiatives on food cost control and new menu to improve sales revenue
  • Assist with the training and development of the culinary team
  • Meet the QA score based on Singapore Food Agency requirements
  • Fulfill corporate administrative duties
  • Carry out any other duties as and when assigned by the Management



  • Certificate in Culinary Skills / GCE 'O' level or its equivalent
  • At least 5 years of experience in hotels or fine dining restaurants (preferably Western)
  • Knowledgeable about HACCP and proficient in Microsoft Office applications
  • Good interpersonal, communication and supervisory skills
  • 5 working days per week with the ability to work on weekends/public holidays and rotating shifts