About the job
Join MORROW Health as a Sous Chef!
MORROW Health is Singapore’s leading integrated fitness and recovery hub, dedicated to empowering individuals to cultivate healthier, resilient lifestyles through intentional daily habits. Our approach is rooted in lifestyle medicine, combining elements of physical fitness, nutrition, restorative sleep, effective stress management, avoidance of harmful substances, and fostering social connections through structured programs and tailored environments. Utilizing evidence-based practices and insights from wearables, we guide our members in recognizing patterns, establishing consistency, and maintaining accountability—transforming insights into actionable steps that promote long-term vitality, strength, and mental clarity.
Position Overview
We are seeking a passionate and wellness-oriented Sous Chef to support our Head Chef in creating nutritious and delicious meals that align with our health-first philosophy. In this pivotal role, you will assist in daily kitchen operations, recipe execution, staff mentorship, and maintaining high culinary standards in a dynamic kitchen environment.
Key Responsibilities
- Assist the Head Chef in managing daily kitchen operations and ensuring service readiness.
- Ensure food preparation is executed smoothly with consistent quality and portion control.
- Oversee kitchen cleanliness, sanitation, and adherence to food safety regulations.
- Maintain optimal inventory levels, manage timely ordering, and minimize food waste.
Menu & Recipe Development
- Collaborate with the Head Chef to design innovative, health-oriented seasonal menus.
- Contribute to the development of recipes that cater to various dietary preferences (vegan, keto, etc.).
- Ensure all dishes leaving the kitchen meet presentation and quality standards.
Team Management & Culture
- Supervise and mentor junior kitchen staff, ensuring culinary consistency and efficiency.
- Foster a positive, collaborative kitchen culture grounded in wellness and respect.
- Lead the kitchen team effectively during service, especially in high-pressure situations.
Quality & Cost Control
- Monitor the quality and freshness of ingredients across all stations.
- Implement efficient portioning and cost-effective ingredient use to control food costs.
- Work closely with the Head Chef to manage food budgets and ensure profitability.

