Sous Chef - NoMad Singapore

The Sous Chef – Western Cuisine supports the Chef De Cuisine in overseeing the daily operations of the Western kitchen, ensuring the highest standards of food quality, consistency and presentation. This role is responsible for supervising kitchen operations, supporting menu execution and leading the culinary team in delivering exceptional dining experiences. The Sous Chef plays a key role in maintaining operational efficiency, food safety standards and team performance while contributing to the overall culinary direction of the hotel. Support the Chef De Cuisine.in managing the daily operations of the Western kitchen. Supervise food preparation and service to ensure consistency, quality and presentation standards are met. Ensure all dishes are prepared according to standard recipes and specifications. Maintain a strong presence in the kitchen during service to guide and support the team. Monitor food quality and ensure timely delivery during service periods. Assist in planning and organising kitchen operations for efficiency and productivity. Undertake any other duties or tasks deemed reasonable by the Chef De Cuisine. Support the execution of Western cuisine menus across all outlets. Assist in menu development, recipe testing and refinement. Ensure proper portion control and standardisation of recipes. Contribute ideas for new dishes, seasonal menus and special promotions. Work closely with the pastry, banquets and other kitchen teams for consistency. LEADERSHIP AND MANAGEMENT. Supervise and guide kitchen team members, ensuring high performance and teamwork. Provide training, coaching and support to junior chefs. Assist in staff scheduling and allocation of duties. Promote discipline, cleanliness and professionalism in the kitchen. Support performance management and team development initiatives. COST CONTROL & OPERATIONS. Monitor food cost, portion control and wastage. Assist in inventory management, ordering and stock control. Work closely with Purchasing and Cost Control to ensure efficient procurement. Ensure optimal use of ingredients and minimise waste. Support adherence to budget and financial targets. Ensure compliance with food safety, hygiene and sanitation standards. Maintain a clean and organised kitchen environment. Ensure proper storage, handling and labelling of food products. Comply with local regulations and company policies related to food safety. Ensure all dishes reflect the quality, creativity and standards of NoMad. Support the delivery of a consistent and memorable dining experience. Maintain attention to detail in presentation and flavour. Contribute to the overall culinary identity of the hotel. The Sous Chef – Western Cuisine is expected to. Always maintain a consistently professional demeanor. Represent NoMad positively in all interactions with internal and external stakeholders. Always adhere to company policies and procedures, including food safety and hygiene standards. Demonstrate strong leadership, organisation and attention to detail. Foster teamwork and effective communication within the kitchen. Exhibit reliability and accountability in kitchen operations. Champion company values and foster a collaborative working culture. QUALIFICATIONS. Diploma or Degree in Culinary Arts or a related field. Minimum 5–8 years of experience in Western cuisine, with at least 2–3 years in a supervisory role. Strong knowledge of Western cooking techniques, ingredients and presentation standards. Experience in hotel or upscale restaurant environments is preferred. Strong leadership and team management skills. Knowledge of food safety and hygiene standards. Ability to work in a fast-paced and high-pressure environment. Passion for culinary excellence and innovation.