Sous Chef

MORROW HEALTH

MORROW Health is Singapore’s largest integrated fitness and recovery destination, designed to help individuals build healthier, more resilient lives through intentional daily habits. Grounded in lifestyle medicine, MORROW Health brings together physical activity, nutrition, restorative sleep, stress management, avoidance of risky substances, and social connection through structured programmes and purpose-built environments that make sustainable lifestyle change achievable. Supported by evidence-informed practice and data from wearables and lifestyle inputs, MORROW Health helps members recognise patterns, build consistency, and stay accountable—turning insight into everyday action that supports long-term vitality, strength, and clarity, without medical diagnosis or treatment.

Location: Singapore
Reports To: Head Chef

Role Overview

We are looking for a dedicated, wellness-driven Sous Chef who is passionate about health-forward cooking. You will play a vital leadership role in delivering exceptional meals that reflect our nutritional philosophy, while supporting our Head Chef in daily kitchen operations, recipe execution, team mentorship, and quality control. This role requires high culinary standards, creativity in healthy recipe development, and strong leadership in a fast-paced kitchen.

Key Responsibilities

1. Kitchen Operations

• Assist the Head Chef in daily kitchen management and service readiness.
• Ensure smooth execution of food preparation with consistent quality and portion control.
• Oversee kitchen hygiene, sanitation, and adherence to regulatory food safety guidelines.
• Maintain optimal inventory levels, ensure timely ordering, and reduce food wastage.

2. Menu & Recipe Development

• Support the Head Chef in designing health-forward, seasonal menus.
• Contribute to recipe innovation aligned with diverse dietary preferences (vegan, keto, etc.).
• Ensure consistent presentation and quality of all dishes leaving the kitchen.

3. Team Management & Culture

• Supervise and mentor junior kitchen staff to ensure culinary consistency and efficiency.
• Promote a positive, team-oriented kitchen culture built on wellness, respect, and growth.
• Lead the kitchen team confidently during service, especially in high-pressure situations.

4. Quality & Cost Control

• Monitor ingredient quality and freshness across all stations.
• Implement efficient portioning and cost-effective ingredient usage to reduce food costs.
• Partner with the Head Chef to manage food budgets, track costs, and ensure profitability.