Sous Chef

🌟 WE'RE HIRING! JOIN THE MILLI TEAM! 🌟

We're looking for energetic, service-driven individuals to bring the Milli experience to life. If you're a people-person who loves creating great guest experiences, thrive in fast-paced, high-energy environments and have a "Can-Do" attitude, we want you.

1. Kitchen Operations

• Assist the CDC in managing daily kitchen operations and food preparation.

• Ensure dishes are prepared according to company recipes, quality standards, and

presentation guidelines.

• Supervise kitchen service to ensure timely and efficient food delivery.

• Maintain cleanliness and organisation of the kitchen at all times.

2. Team Leadership & Supervision

• Supervise chefs, cooks, and kitchen assistants during service.

• Provide guidance and training to junior kitchen staff.

• Assist in staff scheduling and task delegation within the kitchen.

• Ensure team members follow kitchen procedures and operational standards.

3. Food Quality & Consistency

• Monitor food preparation to ensure consistency in taste, portion, and presentation.

• Ensure all ingredients are fresh and prepared properly before service.

• Assist with recipe standardisation and menu execution.

4. Inventory & Cost Control

• Assist in monitoring stock levels and kitchen inventory.

• Ensure proper storage and stock rotation (FIFO practices).

• Minimise food wastage and maintain cost control standards.

5. Food Safety & Compliance

• Ensure compliance with food hygiene and safety regulations.

• Maintain cleanliness of workstations and kitchen equipment.

• Ensure proper handling and storage of ingredients according to food safety guidelines.

6. Operational Support

• Step in to lead kitchen operations in the absence of the Head Chef.

• Assist with menu planning, testing, and development where required.

• Support kitchen coordination during busy service periods.

• Any other ad-hoc duties assigned.

Requirements

• Diploma/Certificate in Culinary Arts or equivalent and above.
• At least 3–5 years of relevant experience in a professional kitchen, with at least 1–2 years in a supervisory role
• Strong knowledge of Western/Asian (or specify: Japanese/Steakhouse/Bar dining, etc.) cuisine.
• Ability to work in a fast-paced, high-volume environment.
• Excellent leadership, organisational, and communication skills.
• Knowledge of Singapore’s food hygiene and safety regulations; valid Food Hygiene Certificate required.
• Flexibility to work shifts, weekends, and public holidays.