Sous Chef – Authentic Minangkabau Cuisine

About the role

The Sous Chef (Minangkabau Cuisine) supports the Head Chef in daily kitchen operations, ensuring authentic Minangkabau dishes are prepared to the highest standards of quality, taste and presentation. This senior‑level position also oversees staff, maintains food‑safety and halal compliance, and steps in to lead the kitchen when the Head Chef is absent.

Key responsibilities

• Prepare and cook authentic Minangkabau dishes according to established recipes and company standards.
• Conduct daily quality checks on ingredients and finished plates to ensure consistency in flavour, texture, portion size and presentation.
• Assist the Head Chef with menu planning, recipe development and seasonal menu updates.
• Supervise and coordinate kitchen staff during food preparation and service, allocating workstations and monitoring productivity.
• Maintain strict compliance with Singapore Food Agency (SFA) hygiene regulations and MUIS Halal requirements.
• Monitor food storage temperatures, enforce FIFO stock rotation and manage inventory levels.
• Train, mentor and evaluate junior chefs and kitchen assistants, fostering a collaborative and disciplined work environment.
• Ensure safe use and proper maintenance of all kitchen equipment, reporting faults promptly.

Required profile

• 3–5 years of professional kitchen experience, with at least 2 years in a supervisory role such as Junior Sous Chef.
• Proven expertise in preparing authentic Minangkabau or Indonesian cuisine.
• Experience in high‑volume restaurant operations and a strong understanding of food‑safety and halal standards.

Required skills

• Food safety compliance (SFA regulations)
• Halal certification and MUIS procedures
• Inventory management and FIFO stock rotation
• Menu planning and recipe development

What we offer

• Competitive salary SGD 4,400–4,800 per month
• Opportunity to preserve and showcase Minangkabau culinary heritage
• Supportive team environment with professional growth prospects