Sous Chef

As a team, we are deeply passionate about the role hospitality plays in shaping a city, and we take pride in nurturing individuals who are thoughtful, intuitive, and driven by excellence. We invest in building meaningful career paths through structured training programmes, both in-house and externally, alongside performance incentives and recognition frameworks that ensure exceptional work is consistently acknowledged.

Our group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025), and one of AON’s Best Employers. Wherever you are on your journey, and whatever your definition of success, we are committed to helping you grow.

Key Responsibilities

• Lead and supervise daily kitchen operations during service to ensure consistent quality and timely execution
• Oversee and execute mise-en-place, cooking, and plating in line with established recipes and standards
• Manage stock control, ordering, and inventory to minimise wastage and maintain food cost targets
• Maintain the highest standards of food safety, hygiene, and cleanliness in line with HACCP and SFA regulations
• Mentor and train junior kitchen team members, supporting their development and performance

If you care deeply about creating moments for others through your craft, and want to be part of something intentional, we welcome you to apply. Should your application progress to the next stage, we will be in contact to arrange an interview.