Sous Chef

About the role

Don Signature Crab is a fast-growing Singapore seafood restaurant known for its chilli crab, salted egg crab and coastal Asian bistro dishes. We operate a lively full-service dining room popular with families and the CBD lunch crowd, plus weekend diners at our East Coast/Katong location.

As Sous Chef you will support the Head Chef in running the kitchen on a day-to-day basis: leading the hot and prep lines, maintaining plate standards during peak service, managing inventory and supervising a team of cooks and apprentices. The role suits someone who thrives in a high-volume, hands-on environment and wants stable career progression within a growing F&B group.

This position offers exposure to menu development, costing and occasional pop-up events. Candidates who are organised, calm under pressure and passionate about seafood cookery will find this a rewarding role with clear progression to Head Chef or multi-outlet responsibilities.

About Don Signature Crab

Don Signature Crab is a Singapore-based seafood restaurant specialising in locally inspired crab dishes and coastal Asian fare. We focus on bold flavours, value for families and high-turnover lunch services for office workers and residents in the East Coast and Katong areas.

What you can expect

• Busy, reliable covers with strong weekend and lunch trade
• Opportunity for menu development and event catering
• Structured career progression within a growing local group
• Competitive monthly salary with performance bonuses

Key responsibilities

• Assist the Head Chef in planning daily mise en place and delegating stations
• Lead the hot line during lunch and dinner services, ensuring consistency and timing
• Train, mentor and supervise junior cooks and kitchen crew
• Control portioning, plating standards and food quality before service
• Manage inventory, monitor stock levels and coordinate orders with suppliers
• Maintain kitchen hygiene and compliance with Singapore food safety regulations
• Assist with menu tastings, costing and implementing seasonal specials
• Support scheduling, shift handovers and ad-hoc rostering to cover peak periods

Requirements

• Minimum 3 years' professional kitchen experience, with at least 1 year in a supervisory role
• Proven experience working with seafood and shellfish (crab handling preferred)
• Strong knowledge of Asian coastal flavours and basic wok/fry techniques
• Food hygiene certification (e.g. WSQ Food Hygiene, Basic Food Hygiene) or willingness to obtain
• Ability to work long, flexible hours including evenings, weekends and public holidays
• Good communication skills, able to lead a multicultural kitchen team
• Eligible to work in Singapore (Singapore citizen, PR or valid work pass)

How to apply

Email your CV and a brief note about your kitchen experience and availability to [email protected] with subject line 'Sous Chef Application — [Your Name]'.