AUTHENTIC MINANGKABAU HERITAGE CUISINE

The Sous Chef (Minangkabau Cuisine) supports the Head Chef in overseeing the daily operations of the kitchen while ensuring the preparation of authentic Minangkabau dishes to the highest standards of quality, taste and presentation. The role is responsible for supervising kitchen staff, maintaining food safety and halal compliance, managing inventory, and ensuring smooth kitchen operations in the absence of the Head Chef.

The Sous Chef plays a key role in preserving the culinary heritage of Minangkabau cuisine while maintaining operational excellence and mentoring junior kitchen staff.

Key Responsibilities

Food Preparation & Quality

• Prepare and cook authentic Minangkabau dishes in accordance with established recipes and company standards.
• Ensure consistency in flavour, texture, portion size and presentation across all menu items.
• Conduct daily quality checks on ingredients and finished dishes.
• Assist in menu planning, recipe development and seasonal menu improvements.
• Ensure all dishes are prepared and served in a timely manner.

Kitchen Operations

• Assist the Head Chef in managing daily kitchen operations.
• Supervise and coordinate kitchen staff during food preparation and service.
• Allocate workstations and monitor productivity.
• Ensure smooth kitchen operations during peak periods.
• Take charge of kitchen operations in the absence of the Head Chef.

Food Safety & Halal Compliance

• Ensure compliance with Singapore Food Agency (SFA) food hygiene regulations.
• Maintain strict adherence to MUIS Halal requirements and company halal procedures.
• Monitor food storage temperatures and stock rotation using the FIFO (First-In, First-Out) method.
• Maintain cleanliness and sanitation throughout the kitchen.

Inventory & Cost Control

• Monitor daily stock levels and communicate replenishment requirements.
• Assist with ordering ingredients and supplies.
• Minimise food wastage through proper planning and inventory management.
• Ensure proper storage of fresh, frozen and dry goods.

Staff Leadership

• Train and mentor junior chefs and kitchen assistants in authentic Minangkabau cooking techniques.
• Monitor staff performance and provide coaching where necessary.
• Foster teamwork and maintain discipline within the kitchen.
• Promote a positive, respectful and collaborative work environment.

Equipment & Maintenance

• Ensure all kitchen equipment is used safely and maintained properly.
• Report equipment faults promptly.
• Ensure workstations are clean and organised before, during and after service.

Requirements

Experience

• Minimum 3–5 years of experience in a professional kitchen.
• At least 2 years of supervisory experience as a Junior Sous Chef or equivalent.
• Proven experience preparing authentic Minangkabau or Indonesian cuisine.
• Experience working in high-volume restaurant operations is preferred.

Knowledge & Skills

Strong knowledge of traditional Minangkabau recipes and cooking methods.

Proficiency in preparing dishes such as:

• Beef Rendang
• Gulai Ayam
• Ayam Balado
• Sambal Hijau
• Dendeng Balado
• Gulai Nangka
• Sayur Lodeh
• Sambal Goreng
• Bergedil
• Soto Padang
• Various sambals and traditional gravies

Good understanding of Indonesian herbs, spices and traditional cooking techniques.

Knowledge of food hygiene, sanitation and halal food preparation.

Ability to multitask in a fast-paced kitchen environment.

Good organisational and leadership skills.

Qualifications

• Culinary certification.
• Halal knowledge is an advantage.