Sous 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 for a passionate candidate with excellent leadership qualities and experience to join as Sous Chef.

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 standards and identity of the restaurant.
• Drive consistency in food preparation, presentation, flavour, and portioning standards across all dishes served.
• Lead and develop the kitchen team, including Junior Sous Chefs, Chef de Partie, and trainees, fostering a culture of accountability, growth, and teamwork.
• Manage 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.

Job Requirement

• Minimum 2-5 years of experience in a professional kitchen, preferably in a modern/ casual dining environment.
• Strong knowledge of kitchen operations and food preparation techniques.
• Comfortable working in a high-volume, fast-paced setting.
•  Ability to prioritise and manage tasks effectively under pressure.
• A proactive, positive attitude and willingness to collaborate as part of a team.
• Good understanding of food hygiene and safety standards.