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 ingredientdriven 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.
