Total 2 job vacancies by Cloudfields Pte. Ltd.

About the Role

Reporting to the Executive Chef, the Sous Chef will play a critical role in day-to-day kitchen operations, ensuring consistency, efficiency, and excellence across all food preparation and service.

Key Responsibilities

Kitchen Operations

• Support the Executive Chef in overseeing daily kitchen operations
• Ensure smooth service flow and high-quality food output
• Maintain strict adherence to food safety, hygiene, and regulatory standards
• Monitor inventory levels and assist with ordering and stock control

Culinary Execution

• Execute menus with precision, consistency, and attention to detail
• Uphold authentic Japanese cooking techniques and presentation standards
• Assist in menu development, seasonal updates, and new dish trials

Team Leadership

• Supervise and coordinate kitchen staff during service
• Train, mentor, and develop junior team members
• Foster a disciplined, collaborative, and positive kitchen culture

Cost & Quality Control

• Assist in managing food costs, wastage, and portion control
• Ensure quality standards are consistently met across all dishes
• Support implementation of SOPs and operational systems

Requirements

• Minimum 8–10 years of professional culinary experience
• Strong foundation in Japanese cuisine (e.g., sushi, robata, hot kitchen, modern Japanese, etc.)
• Prior experience as Sous Chef or Senior Chef de Partie in reputable establishments
• Strong organizational skills and ability to lead during high-pressure service
• Solid understanding of food safety and kitchen management practices
• Experience in Singapore’s F&B industry is an advantage

About the Role

As Executive Chef, you will be responsible for the overallculinary strategy, kitchen leadership, menu innovation, and operationalexcellence. You will set the tone for quality, creativity, and consistencyacross the kitchen while mentoring a high-performing team.

Key Responsibilities

Culinary Leadership

• Develop and execute a distinctive Japanese-focused culinary vision
• Design seasonal menus showcasing authentic techniques and premium ingredients
• Maintain the highest standards of taste, presentation, and consistency

Kitchen Operations

• Oversee daily kitchen operations, workflow, and food production
• Ensure strict compliance with food safety, hygiene, and regulatory standards
• Manage inventory, procurement, and supplier relationships

Team Management

• Recruit, train, mentor, and inspire kitchen staff
• Foster a disciplined, collaborative, and performance-driven culture
• Implement SOPs and training programs to uphold quality standards

Financial & Strategic Oversight

• Control food cost, labor cost, and wastage
• Contribute to budgeting, forecasting, and profitability targets
• Collaborate with management on concept development and expansion plans

Requirements

• Minimum 10 years of professional culinary experience, with substantial leadership experience
• Strong background in Japanese cuisine
• Proven track record as Executive Chef or Senior Sous Chef in reputable establishments
• Deep knowledge of Japanese ingredients, techniques, and culinary philosophy
• Strong leadership, communication, and organizational skills
• Experience in Singapore’s F&B landscape is advantageous

What We Offer

• Opportunity to lead and shape a flagship culinary concept
• Competitive remuneration package commensurate with experience
• Creative autonomy within a supportive ownership team
• Growth opportunities within an expanding hospitality group

How to Apply

Please submit your CV, portfolio (if available), and a briefcover note outlining your culinary philosophy and leadership experience.