Sous Chef

Company Description Foura sg is a growing food and beverage company based in Singapore, focused on delivering high-quality dining experiences in a welcoming environment. The team is committed to using fresh ingredients and thoughtful preparation to create memorable dishes for guests. Foura sg values collaboration, professionalism, and continuous improvement in both the kitchen and front-of-house operations. Team members are encouraged to contribute ideas, refine processes, and support one another to maintain consistent culinary standards. The company offers opportunities to develop skills and build a long-term career in the hospitality industry. Role Description The Sous Chef is a full-time, on-site role based in Singapore, responsible for supporting the Head Chef in overseeing daily kitchen operations. This includes supervising food preparation, ensuring consistency in taste and presentation, and maintaining high standards of food safety and hygiene. The Sous Chef collaborates with the team to plan menus, manage inventory, and coordinate with suppliers to ensure timely and quality ingredients. The role involves training and mentoring kitchen staff, managing station workflows during service, and assisting with scheduling to maintain efficient coverage. The Sous Chef also helps monitor costs, minimize waste, and contribute to improving kitchen processes and guest satisfaction. Qualifications - Demonstrated experience in a professional kitchen, preferably as a Sous Chef or in a senior culinary role. - Strong skills in food preparation, cooking techniques, and plating, with attention to quality and consistency. - Knowledge of food safety regulations, kitchen hygiene standards, and best practices in safe food handling. - Ability to supervise, train, and motivate kitchen staff while fostering a respectful, team-oriented environment. - Effective time management skills, including the ability to handle multiple orders and prioritize tasks during peak service. - Basic understanding of inventory control, cost management, and waste reduction in a kitchen setting. - Flexibility to work shifts, weekends, and public holidays as required by restaurant operations. - Culinary certification or formal culinary training is preferred; equivalent hands-on experience will also be considered. - Strong communication skills and the ability to work closely with both kitchen and front-of-house teams.

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