- Singapore
Full Time Sous Chef (Several Openings!) Jobs, Salary up to SGD 5,000 in EBB & FLOW PTE. LTD. - Maukerja
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Mission Group
brings together a portfolio of distinctive dining concepts, each offering its own unique culinary identity and dining experience. From vibrant casual dining to elevated and fine dining experiences, our restaurants share a commitment to quality ingredients, culinary creativity, and delivering memorable experiences for every guest.
We are hiring Sous Chefs across multiple concepts within Mission Group. Our Talent Acquisition team will review applications and shortlist candidates for suitable opportunities across Willow, Firebird, Carlitos, Casa Vostra (multiple locations), temper., Chin Mee Chin, and Petra, based on their experience, culinary background, and the needs of each restaurant. We may also shortlist you to several new and upcoming openings in 2027!
As a Sous Chef, you will work closely with the Head Chef to oversee daily kitchen operations, maintain food quality and consistency, lead and develop the kitchen team, and ensure high standards of food preparation, presentation, hygiene, and kitchen efficiency. You will play an important role in driving culinary excellence and supporting the success of your assigned concept.
What you’ll do
Support the Head Chef in overseeing daily kitchen operations, ensuring smooth and efficient service
Supervise and coordinate kitchen activities to maintain food quality, consistency, and presentation standards
Lead, motivate, and develop the kitchen team, providing guidance and support to junior chefs
Ensure all dishes are prepared and executed according to recipes, specifications, and the restaurant’s culinary standards
Oversee mise en place preparation and ensure all kitchen sections are properly organised and ready for service
Work closely with the Head Chef to develop menus, introduce new dishes, and implement seasonal offerings where required
Monitor inventory, food costs, portion control, and wastage to support cost efficiency
Manage stock levels, ordering, receiving, and proper storage of ingredients to maintain freshness and quality
Ensure compliance with food safety, hygiene, sanitation, and workplace safety standards at all times
Maintain cleanliness, organisation, and proper maintenance of kitchen equipment and workstations
Monitor kitchen performance during service and resolve operational issues promptly
Collaborate with the front of house team to ensure smooth communication and a seamless guest dining experience
Assist with staff scheduling, training, and manpower planning to ensure adequate kitchen coverage
Support kitchen administrative duties, inventory checks, and operational reporting when required
Uphold the restaurant’s culinary standards, professionalism, and commitment to excellence at all times
Who we’re looking for
Previous experience as a Sous Chef or in a senior kitchen position within a restaurant, hotel, or similar culinary environment is preferred
Strong culinary skills and a good understanding of kitchen operations, food preparation, and cooking techniques
A genuine passion for food, ingredients, and delivering quality dining experiences
Good knowledge of food safety, hygiene, and proper food handling practices
Strong leadership skills with the ability to guide, motivate, and develop kitchen team members
Excellent organisational skills and the ability to manage multiple priorities in a fast-paced environment
Strong attention to detail and a commitment to consistency in food quality, flavour, and presentation
Good understanding of inventory management, food costing, portion control, and minimising wastage
A collaborative team player who communicates effectively with both kitchen and front of house teams
Able to remain calm, focused, and hands-on during busy service periods
Someone who takes ownership and pride in their work, with a strong sense of accountability
Adaptable and open to working across different culinary concepts, from casual dining to elevated and fine dining
Proactive, driven, and eager to learn and grow within a dynamic hospitality group
Perks
Birthday leave to spend with loved ones on your special day
Competitive staff discounts across all group outlets
Medical and health insurance coverage
Opportunities to gain exposure to different culinary concepts within Mission Group
The opportunity to learn from experienced and knowledgeable mentors in the industry
MISSION GROUP
*************
Our mission is simple: to create an environment where people can do the best work of their lives, and to create experiences that genuinely matter to the people we serve.
We’re fuelled by an honest love for good food and extraordinary experiences – through carefully sourced ingredients, immaculately curated spaces, and a deep-rooted commitment to the art of culinary storytelling.
A great work ethic, intellectual curiosity and a willingness to learn are at the core of our team – if you don’t work hard and ask the right questions, your competitors will.
We’re convinced that the best ideas should always win – no matter whether they come from an intern or the CEO.
brings together a portfolio of distinctive dining concepts, each offering its own unique culinary identity and dining experience. From vibrant casual dining to elevated and fine dining experiences, our restaurants share a commitment to quality ingredients, culinary creativity, and delivering memorable experiences for every guest.
We are hiring Sous Chefs across multiple concepts within Mission Group. Our Talent Acquisition team will review applications and shortlist candidates for suitable opportunities across Willow, Firebird, Carlitos, Casa Vostra (multiple locations), temper., Chin Mee Chin, and Petra, based on their experience, culinary background, and the needs of each restaurant. We may also shortlist you to several new and upcoming openings in 2027!
As a Sous Chef, you will work closely with the Head Chef to oversee daily kitchen operations, maintain food quality and consistency, lead and develop the kitchen team, and ensure high standards of food preparation, presentation, hygiene, and kitchen efficiency. You will play an important role in driving culinary excellence and supporting the success of your assigned concept.
What you’ll do
Support the Head Chef in overseeing daily kitchen operations, ensuring smooth and efficient service
Supervise and coordinate kitchen activities to maintain food quality, consistency, and presentation standards
Lead, motivate, and develop the kitchen team, providing guidance and support to junior chefs
Ensure all dishes are prepared and executed according to recipes, specifications, and the restaurant’s culinary standards
Oversee mise en place preparation and ensure all kitchen sections are properly organised and ready for service
Work closely with the Head Chef to develop menus, introduce new dishes, and implement seasonal offerings where required
Monitor inventory, food costs, portion control, and wastage to support cost efficiency
Manage stock levels, ordering, receiving, and proper storage of ingredients to maintain freshness and quality
Ensure compliance with food safety, hygiene, sanitation, and workplace safety standards at all times
Maintain cleanliness, organisation, and proper maintenance of kitchen equipment and workstations
Monitor kitchen performance during service and resolve operational issues promptly
Collaborate with the front of house team to ensure smooth communication and a seamless guest dining experience
Assist with staff scheduling, training, and manpower planning to ensure adequate kitchen coverage
Support kitchen administrative duties, inventory checks, and operational reporting when required
Uphold the restaurant’s culinary standards, professionalism, and commitment to excellence at all times
Who we’re looking for
Previous experience as a Sous Chef or in a senior kitchen position within a restaurant, hotel, or similar culinary environment is preferred
Strong culinary skills and a good understanding of kitchen operations, food preparation, and cooking techniques
A genuine passion for food, ingredients, and delivering quality dining experiences
Good knowledge of food safety, hygiene, and proper food handling practices
Strong leadership skills with the ability to guide, motivate, and develop kitchen team members
Excellent organisational skills and the ability to manage multiple priorities in a fast-paced environment
Strong attention to detail and a commitment to consistency in food quality, flavour, and presentation
Good understanding of inventory management, food costing, portion control, and minimising wastage
A collaborative team player who communicates effectively with both kitchen and front of house teams
Able to remain calm, focused, and hands-on during busy service periods
Someone who takes ownership and pride in their work, with a strong sense of accountability
Adaptable and open to working across different culinary concepts, from casual dining to elevated and fine dining
Proactive, driven, and eager to learn and grow within a dynamic hospitality group
Perks
Birthday leave to spend with loved ones on your special day
Competitive staff discounts across all group outlets
Medical and health insurance coverage
Opportunities to gain exposure to different culinary concepts within Mission Group
The opportunity to learn from experienced and knowledgeable mentors in the industry
MISSION GROUP
*************
Our mission is simple: to create an environment where people can do the best work of their lives, and to create experiences that genuinely matter to the people we serve.
We’re fuelled by an honest love for good food and extraordinary experiences – through carefully sourced ingredients, immaculately curated spaces, and a deep-rooted commitment to the art of culinary storytelling.
A great work ethic, intellectual curiosity and a willingness to learn are at the core of our team – if you don’t work hard and ask the right questions, your competitors will.
We’re convinced that the best ideas should always win – no matter whether they come from an intern or the CEO.
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