Sous Chef (F&B)
About the Challenge
Do you have strong culinary leadership, a passion for Western cuisine, and the ability to maintain consistency in a fast-paced kitchen?
Are you someone who can lead a team, ensure food quality, and execute dishes with precision while maintaining efficiency and cost control?
If you are disciplined, detail-oriented, and driven to deliver high-quality dining experiences, this role is for you.
As a Sous Chef (Western Cuisine), you will play a key role in supporting the Head Chef in managing kitchen operations, maintaining food quality standards, and leading the kitchen team to deliver consistent and exceptional dishes.
Requirements
- Minimum Diploma in Culinary Arts or related field is preferred
- At least 2–3 years of experience in Western kitchen (hot kitchen preferred)
- Strong knowledge of Western cooking techniques, food safety, and kitchen standards
- Proven ability to supervise and coordinate a kitchen team
- Able to work under pressure while maintaining consistency and quality
Responsibilities
- Support Head Chef in managing daily kitchen operations and ensuring smooth workflow
- Supervise food preparation to maintain consistency in taste, presentation, and portioning
- Ensure all kitchen activities comply with SOP, hygiene, and food safety standards
- Control food cost by managing inventory, minimizing waste, and monitoring stock usage
- Train and guide kitchen staff to improve performance and maintain service standards
Our Selection Procedure in a Nutshell
Our hiring process is simple—just a few conversations with HR and our culinary team to understand your technical skills, leadership capability, and suitability for this role.
If you’re ready to grow your career in a dynamic and professional kitchen environment, click the “Apply for Position” button and send us your application.