Sous Chef

As Sous Chef in Intercontinental Hotel Robertson Quay’s culinary team, you will be the right hand to the Chef de Cuisine, helping to lead the culinary team in delivering outstanding food and service. This role combines hands-on cooking with leadership responsibilities, ensuring smooth daily operations, consistency in food quality, and adherence to hygiene and safety standards.

 You will supervise and guide the kitchen brigade, support menu planning and development, and step up to lead the team in the absence of the Chef De Cuisine. With your passion for food, organizational skills, and ability to inspire others, you will play a key role in upholding Intercontinental Hotel Robertson Quay ’s reputation as one of Singapore’s most vibrant Italian dining destinations.

Your Day to Day

People

• Lead and support daily kitchen operations and mise en place, ensuring smooth workflow across all sections.
• Supervise and motivate the kitchen brigade, providing guidance and feedback to maintain high performance and teamwork.
• Communicate effectively with the Chef De Cuisine and Executive Chef, addressing challenges, guest feedback, and operational updates.
• Conduct and participate in daily briefings, scheduled meetings, and training sessions.
• Mentor and develop junior chefs, supporting their growth in technical skills, recipes, and hygiene standards.
• Foster strong collaboration between the kitchen and front-of-house teams to deliver seamless service.

Financial Returns

• Assist the Chef De Cuisine in managing food costs, labour, and kitchen expenses to achieve departmental budget targets.
• Ensure portion controls are followed and waste is minimised to maximise profitability.
• Oversee the efficient use and maintenance of equipment, tools, and resources.
• Support accurate inventory management, including proper storage, rotation, and labelling of ingredients.
• Provide input into menu planning and costings with a focus on seasonality, guest preferences, and operational efficiency.

Guest Experience

• Supervise the preparation, cooking, and presentation of dishes to ensure consistency, quality, and adherence to recipes.
• Ensure buffet and display set-ups are completed to brand standards and ready in advance of service (Breakfast / Club Lunge)
• Uphold Publico Ristorante’s reputation by delivering authentic Italian flavours with modern presentation.
• Handle guest interactions professionally when required, demonstrating courtesy and hospitality.
• Support the achievement of high guest satisfaction scores through quality food and efficient service delivery.

Responsible Business

• Enforce compliance with food safety, hygiene, Occupational Health & Safety, and brand standards across all kitchen operations.
• Maintain a clean, safe, and organized working environment for the entire brigade.
• Ensure kitchen staff follow proper grooming and uniform standards.
• Take immediate action to correct hazards and report safety risks promptly.
• Log and report any incidents or accidents in line with hotel procedures.
• Champion sustainability by promoting waste reduction, responsible sourcing, and energy and water conservation.

Accountability

The Sous Chef is accountable for supporting the Chef de Cuisine in managing the overall performance and success of the kitchen. This includes supervising daily operations, maintaining food quality and consistency, and driving efficiency in line with budget targets. The role is also responsible for mentoring and developing the kitchen team, ensuring compliance with food safety and hygiene standards, and contributing to the continued success by delivering exceptional culinary experiences.