Sous Chef (Modern Asian Cuisine)

About the role

Don Signature Crab is a contemporary seafood restaurant blending modern Asian flavours with classic seafood techniques. Located near Tiong Bahru and serving a steady mix of neighbourhood diners and CBD professionals, we emphasise high-quality produce, bold sauces and a lively dining experience.

The Sous Chef will report to the Head Chef and play a hands-on role in daily operations: supervising the hot line and seafood sections, maintaining portion and plating standards, training junior cooks and ensuring safe food handling. We are looking for someone comfortable working in a fast-paced service environment who can bring consistency and ideas to a growing kitchen.

This is an excellent opportunity for a chef who wants stable hours, regular progression and involvement in menu development for seasonal modern Asian dishes — from wok-fried signatures to contemporary chili-crab inspired plates. Candidates who enjoy mentoring and improving kitchen systems will find scope to grow into senior leadership roles across our outlets.

About Don Signature Crab

Don Signature Crab is a modern Asian seafood concept known for inventive crab dishes, wok-line favourites and a casual dining atmosphere. We focus on high-quality ingredients, efficient service and creating dishes that appeal to both families and weekday professionals.

What you can expect

• Central Tiong Bahru location with steady neighbourhood and CBD covers
• Clear career progression and opportunities to lead across multiple outlets
• Regular menu refreshes and scope for recipe development
• Staff meals provided and structured training programmes

Key responsibilities

• Lead the hot line and seafood stations during peak lunch and dinner services.
• Ensure consistency in taste, portioning and presentation across all dishes.
• Assist the Head Chef with menu planning, recipe documentation and seasonal specials.
• Supervise, coach and roster junior cooks and commis; conduct daily briefings and post-service debriefs.
• Manage food preparation, stock rotation and minimise wastage through portion control.
• Maintain high standards of kitchen hygiene, safety and compliance with food regulations.
• Coordinate with FOH teams to ensure timely course delivery and handle kitchen-to-floor communication.
• Participate in vendor sourcing, quality checks and receiving deliveries when required.

Requirements

• Minimum 3 years' experience in a professional kitchen with at least 1 year in a supervisory or sous-chef role.
• Proven experience with Asian-style cooking techniques: wok-frying, steaming, braising and seafood handling.
• Strong knowledge of food safety standards (HACCP/SS 585 recommended) and kitchen sanitation.
• Able to lead a small team, communicate clearly and maintain composure under pressure.
• Good knife skills, portion control and basic costing awareness.
• Willingness to work flexible hours including evenings, weekends and public holidays on rotation.
• Completed relevant culinary qualifications or equivalent on-the-job experience.
• Physical stamina for standing long shifts and working in a hot kitchen environment.

How to apply

Send your CV and a short note about your kitchen experience to [email protected] with the subject line 'Sous Chef – Modern Asian Cuisine'.