SOUS CHEF

SOUS CHEF

Department: Kitchen
Reports To: Executive Chef / Head Chef
Location: Anatolia Restaurant, Singapore

Job Summary

The Sous Chef is the second-in-command in the kitchen and assists the Executive Chef in managing all kitchen operations. The role is responsible for ensuring the consistent preparation of authentic Turkish cuisine, supervising kitchen staff, maintaining food quality, controlling costs, and ensuring compliance with Singapore Food Agency (SFA) food safety standards. The Sous Chef assumes full responsibility for kitchen operations in the absence of the Executive Chef. (Indeed)

Key Responsibilities

Kitchen Operations

• Assist the Executive Chef in overseeing daily kitchen operations.

• Supervise food preparation, cooking, and plating to ensure consistency and quality.

• Lead kitchen operations during the Executive Chef's absence.

• Ensure all dishes are prepared according to standardized recipes and presentation standards.

• Coordinate with front-of-house staff to ensure smooth and timely service.

Food Preparation

• Prepare authentic Turkish dishes including:

  • Kebabs (Adana, Shish, Beyti, Iskender)

  • Pide

  • Lahmacun

  • Meze

  • Turkish soups

  • Charcoal grilled specialties

  • Turkish desserts such as Baklava and Künefe

  • Turkish breads including Lavash and Balloon Bread

• Ensure proper seasoning, portion control, and presentation of every dish.

Team Leadership

• Supervise, motivate, and train Chefs de Partie, Commis Chefs, Kitchen Helpers, and Stewards.

• Assign daily duties and monitor staff performance.

• Conduct on-the-job training in Turkish cooking techniques and kitchen procedures.

• Foster teamwork and maintain discipline in the kitchen.

Food Quality & Hygiene

• Maintain the highest standards of food quality, freshness, and consistency.

• Ensure compliance with SFA food hygiene regulations and HACCP principles.

• Monitor cleanliness of all kitchen areas, equipment, and storage facilities.

• Conduct regular food quality checks.

Inventory & Cost Control

• Monitor inventory levels and stock rotation (FIFO).

• Assist with ordering food supplies and kitchen materials.

• Minimize food waste through proper inventory management and portion control.

• Monitor food costs and recommend cost-saving initiatives without compromising quality.

Menu Development

• Assist the Executive Chef in creating new Turkish dishes and seasonal menus.

• Suggest menu improvements based on customer feedback and food trends.

• Standardize recipes and cooking procedures.

Equipment Maintenance

• Ensure all kitchen equipment is properly maintained.

• Report faulty equipment immediately.

• Maintain a safe working environment.

Requirements

• Minimum 5 years of experience as a Sous Chef or Senior Chef in a Turkish or Middle Eastern restaurant.

• Strong knowledge of authentic Turkish cuisine, traditional cooking methods, spices, breads, grilled meats, and desserts.

• Experience with charcoal grilling and Turkish oven preparation is preferred.

• Good leadership and people management skills.

• Knowledge of food costing, inventory management, and kitchen operations.

• Familiar with Singapore food safety regulations and hygiene standards.

• Able to work weekends, public holidays, and rotating shifts.

• Strong communication and organizational skills.

Key Competencies

• Leadership

• Team Management

• Time Management

• Food Quality Control

• Inventory Management

• Cost Control

• Problem Solving

• Attention to Detail

• Ability to work under pressure

• Passion for authentic Turkish cuisine