Head Chef

Jigger & Pony Group is a leading hospitality company that owns and operates restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprises of the following bars and restaurants:

Restaurants-

• Humpback – oyster bar and seafood bistro with a focused wine & cocktail list
• Caffe Fernet – Modern Italian restaurant bar with a view of the Marina Bay waterfront

Cocktail Bars-

• Jigger & Pony (No. 9 The World’s 50 Best Bars 2025, No. 3 Asia’s 50 Best Bars 2025)
• Gibson – Timeless cocktail bar balancing balances ingredient‑driven creativity with classics
• Live Twice – Cocktail bar inspired by mid-century modern Japan
• Pop City - Japanese-lifestyle cocktail bar in Singapore’s Central Business District
• Cosmo Pony - Convivial bar with a cosmopolitan soul in Jakarta
• BOP - Korean cocktail dining bar in Tanjong Pagar
  

The Group is expanding our team, and we are seeking a passionate, people-leader to join us as Sous Chef at a full-service restaurant. This role is ideal for a hands-on leader with strong operational capabilities, creativity, and a passion for developing high-performing kitchen teams while delivering exceptional guest experiences.

Job Description

• Lead and oversee the overall daily kitchen operations, ensuring smooth execution of service, food quality, and operational excellence.
• Work closely with the Group Executive Chef and management team to uphold the culinary vision, standards, and identity of the restaurant.
• Drive consistency in food preparation, presentation, flavour, and portioning standards across all dishes served.
• Take ownership of kitchen performance, ensuring readiness for service, efficient workflow, and high standards during mise-en-place and service periods.
• Lead, mentor, and develop the kitchen team, including Junior Sous Chefs, Chef de Partie, and trainees, fostering a culture of accountability, growth, and teamwork.
• Manage staffing, scheduling, and manpower planning to support operational requirements and business needs.
• Oversee inventory management, ordering, stock rotation, and food cost controls to minimise wastage and optimise profitability.
• Monitor and maintain kitchen cleanliness, organisation, and maintenance to ensure compliance with SFA food hygiene and workplace safety standards.
• Collaborate with the Group Executive Chef on menu development, seasonal offerings, recipe refinement, and R&D initiatives.
• Drive continuous improvement in kitchen systems, workflows, and operational efficiencies.
• Maintain strong communication and collaboration with front-of-house teams to ensure a seamless guest experience.
• Uphold and promote the Company’s culture and core values within the kitchen team, creating a positive, disciplined, and professional work environment.

Job Requirements

• Minimum 5 years of experience in a professional kitchen, with at least 2 years in a leadership role such as Sous Chef or Chef de Cuisine.
• Prior experience in seafood-focused, Japanese cuisine or casual dining concepts will be advantageous.
• Strong leadership and people management skills, with the ability to motivate, mentor, and develop teams.
• Solid understanding of kitchen operations, costing, inventory management, and labour planning.
• Strong palate, attention to detail, and commitment to consistency and quality.
• Ability to thrive in a high-volume, fast-paced service environment while maintaining composure under pressure.
• Proactive, solutions-oriented mindset with strong organisational and communication skills.
• Good understanding of food hygiene, kitchen safety, and SFA regulations.
• Passion for hospitality, continuous learning, and culinary innovation.