Job description
Smarthire by SEEK is seeking a skilled Sous Chef to join our dynamic culinary team in the vibrant Orchard area. Working under the Head Chef, you will help deliver memorable dining experiences by ensuring top-quality dishes, precise portioning, and consistent presentation across all menus.
You will lead the kitchen during service, supervise and mentor junior cooks, and support menu development, recipe standardization, and cost control to maximize profitability without compromising quality. Your leadership will help maintain a calm, efficient kitchen even during peak hours.
We value food safety and sanitation and expect you to uphold NEA regulations and HACCP guidelines while maintaining meticulous kitchen organization and inventory control. You will collaborate with procurement to manage stock, rotations, and waste, ensuring fresh ingredients and reliable supply to the front-of-house team.
Smarthire by SEEK offers a supportive, fast-paced environment with opportunities for professional growth and career advancement within a respected hospitality brand. Competitive compensation, staff meals, and a collaborative team culture await the right candidate who takes pride in culinary excellence.
Location specifics: Orchard, Central Region. This role provides a clear path to senior leadership positions and the chance to influence the dining experience for a diverse clientele.
We value teamwork, resilience, and a passion for creativity. You will participate in ongoing training, equipment maintenance, and safety drills to uphold a safe work environment.
If you are a proactive leader with a passion for culinary excellence and a flair for mentorship, this role offers a seat in a thriving kitchen where your ideas will have a direct impact on the guest experience.
Responsibility
- Assist the Head Chef with daily kitchen operations and lead the line during service to ensure consistency and efficiency.
- Supervise and coach junior cooks, assign tasks, monitor performance, and foster a collaborative kitchen culture.
- Ensure all dishes meet quality standards in taste, texture, and presentation, with accurate portion control.
- Collaborate on menu planning, recipe standardization, seasonal specials, and cost-aware portioning to optimize profitability.
- Maintain strict adherence to food safety, hygiene, and sanitation standards in line with NEA and HACCP guidelines.
- Oversee inventory, stock rotation, waste management, and coordination with suppliers to ensure fresh ingredients and timely deliveries.
- Assist in staff scheduling, line setup, equipment maintenance, and maintaining a clean, organized kitchen environment.
- Lead by example during service, remaining calm under pressure and delivering exceptional guest experiences.
Qualification
- Diploma or degree in Culinary Arts or related field; substantial professional kitchen experience.
- Minimum 3-5 years of experience in a sous chef or senior line cook role.
- Strong knowledge of food safety regulations, HACCP, and NEA requirements.
- Proven leadership and team-management abilities with excellent communication skills.
- Creative mindset for menu development, recipe testing, and plating innovations.
- Excellent time management, organizational skills, and ability to work in a fast-paced environment.
- Collaborative attitude with front-of-house teams and suppliers; ability to train and mentor staff.