Are you a culinary visionary who believes that a kitchen is more than just a place to cook—it’s a place to inspire?
We are seeking a Sous Chef to lead the kitchen in our latest F&B concepts. We don’t just serve food; we create experiences.
Key Responsibilities
Concept & Menu Innovation: Design and execute seasonal, creative menus for our F&B concepts that align with the aesthetic and artistic spirit of Avanguarde.
Kitchen Leadership: Oversee daily back-of-house operations, ensuring peak performance, consistency, and a high standard of quality.
Operational Excellence: Manage food costing, inventory, supplier relationships, and labor costs to ensure the commercial success of the outlet.
Quality & Safety: Maintain rigorous hygiene and safety standards (SFA compliance) while fostering a clean, organized, and positive kitchen culture.
Collaboration: Work closely with our arts and fashion teams to curate special event menus (e.g., gallery openings, theatre nights, or fashion launches).
Who We Are Looking For
The Creative Professional: At least 5–8 years of experience in high-volume or boutique F&B environments, with at least 2 years in a leadership role.
The Mentor: Someone with a "people-first" mindset who is passionate about teaching and developing the next generation of chefs.
The Artist: A chef who understands plating as an art form and can contribute to the lifestyle-focused vision of the Avanguarde brand.
The Strategist: Strong grasp of P&L, inventory management, and kitchen efficiency.
Why Join Us?
Purpose-Driven Career: Beyond the kitchen, you are part of a movement to empower Singapore’s youth.
Creative Freedom: We encourage bold ideas and unique culinary concepts.
Multidisciplinary Environment: Work in a vibrant ecosystem alongside musicians, artists, and designers.
Growth Opportunities: As a holding company with multiple concepts, there is significant room for career expansion and project leadership.
How to Apply
If you have a palate for excellence and a heart for mentorship, we want to hear from you. Please submit your CV and a brief portfolio of your signature dishes or menu concepts.