Full Time Sous Chef Jobs, Salary up to SGD 4,000 in BNG HOSPITALITY PTE. LTD. Islandwide (Singapore) - Maukerja

WE'RE HIRING! JOIN THE MILLI TEAM!

We're looking for energetic, service-driven individuals to bring the Milli experience to life. If you're a people-person who loves creating great guest experiences, thrive in fast-paced, high-energy environments and have a "Can-Do" attitude, we want you.

1. Kitchen Operations

- Assist the CDC in managing daily kitchen operations and food preparation.

- Ensure dishes are prepared according to company recipes, quality standards, and

presentation guidelines.

- Supervise kitchen service to ensure timely and efficient food delivery.

- Maintain cleanliness and organisation of the kitchen at all times.

2. Team Leadership & Supervision

- Supervise chefs, cooks, and kitchen assistants during service.

- Provide guidance and training to junior kitchen staff.

- Assist in staff scheduling and task delegation within the kitchen.

- Ensure team members follow kitchen procedures and operational standards.

3. Food Quality & Consistency

- Monitor food preparation to ensure consistency in taste, portion, and presentation.

- Ensure all ingredients are fresh and prepared properly before service.

- Assist with recipe standardisation and menu execution.

4. Inventory & Cost Control

- Assist in monitoring stock levels and kitchen inventory.

- Ensure proper storage and stock rotation (FIFO practices).

- Minimise food wastage and maintain cost control standards.

5. Food Safety & Compliance

- Ensure compliance with food hygiene and safety regulations.

- Maintain cleanliness of workstations and kitchen equipment.

- Ensure proper handling and storage of ingredients according to food safety guidelines.

6. Operational Support

- Step in to lead kitchen operations in the absence of the Head Chef.

- Assist with menu planning, testing, and development where required.

- Support kitchen coordination during busy service periods.

- Any other ad-hoc duties assigned.

Requirements

• Diploma/Certificate in Culinary Arts or equivalent and above.

• At least 3–5 years of relevant experience in a professional kitchen, with at least 1–2 years in a supervisory role

• Strong knowledge of Western/Asian (or specify: Japanese/Steakhouse/Bar dining, etc.) cuisine.

• Ability to work in a fast-paced, high-volume environment.

• Excellent leadership, organisational, and communication skills.

• Knowledge of Singapore’s food hygiene and safety regulations; valid Food Hygiene Certificate required.

• Flexibility to work shifts, weekends, and public holidays.