HIRING NOW JUNIOR SOUS CHEF

HIRING NOW JUNIOR SOUS CHEF

Location: Bedok North MRT / Bedok
Salary: $2,800–$3,500/month
Employment Type: Full-Time
Working Schedule: 5 Days/Week
Restaurant: Independent Restaurant | Approximately 40 Seats

POSITION OVERVIEW

We are seeking a passionate, experienced and responsible Junior Sous Chef / Chef de Partie to join our kitchen team at an independent restaurant in Bedok.

The successful candidate will play an important role in managing daily kitchen operations, supervising kitchen staff and ensuring that all dishes are prepared according to the restaurant’s standards. The candidate should have strong knowledge and hands-on experience in local and Asian cuisines, with a genuine passion for spices, flavours and culinary development.

This position is suitable for a chef who is confident working in a fast-paced kitchen environment and is able to balance hands-on cooking with team supervision, inventory management, food preparation, quality control and daily kitchen operations.

KEY RESPONSIBILITIES

Kitchen Operations

• Lead, supervise and coordinate daily kitchen activities to ensure smooth operations.
• Actively participate in food preparation, cooking and plating during service.
• Ensure all dishes are prepared according to established recipes, portion sizes and quality standards.
• Maintain consistency in taste, presentation and food quality across all dishes.
• Ensure meals are prepared and served within the required service time.
• Monitor kitchen workflow and coordinate effectively with other team members during busy periods.
• Assist with menu preparation, recipe development and improvements where required.
• Maintain proper preparation and storage procedures for all ingredients.

Food Preparation and Culinary Standards

• Prepare and cook a variety of local and Asian dishes according to restaurant standards.
• Demonstrate strong knowledge of spices, sauces, seasonings, cooking techniques and local flavours.
• Research and explore local and Asian culinary trends, ingredients and cooking methods.
• Contribute creative ideas for new dishes, seasonal items and menu improvements.
• Adjust dishes where appropriate to accommodate special customer requests and dietary requirements.
• Ensure proper portion control and minimize food wastage.
• Maintain high standards of food presentation and plating before dishes are served.

Inventory and Cost Control

• Monitor daily food inventory and stock levels.
• Conduct regular stock checks to ensure sufficient ingredients are available for daily operations.
• Assist with purchasing and ordering of food ingredients and kitchen supplies.
• Coordinate with suppliers to ensure timely delivery of fresh and high-quality ingredients.
• Maintain good working relationships with suppliers.
• Monitor food usage and minimize unnecessary wastage.
• Support effective food cost control and ensure ingredients are used efficiently.
• Ensure proper storage, labeling and rotation of food items.

Team Leadership and Staff Management

• Supervise and provide guidance to kitchen staff during daily operations.
• Prepare and manage back-of-house staff rosters where required.
• Train new and existing kitchen team members on food preparation, cooking procedures and kitchen standards.
• Mentor and motivate junior kitchen staff to improve their skills and performance.
• Delegate kitchen duties effectively according to operational requirements.
• Maintain teamwork, discipline and professionalism within the kitchen.
• Provide feedback and guidance to staff to ensure consistent performance.
• Assist the management team with maintaining a productive and positive kitchen environment.

Food Safety and Hygiene

• Ensure strict compliance with Singapore Food Agency (SFA) food hygiene and safety requirements.
• Maintain a clean, hygienic and well-organized kitchen at all times.
• Ensure food is handled, prepared, stored and cooked safely.
• Monitor proper temperature control and food storage procedures.
• Ensure kitchen equipment, preparation areas and workstations are properly cleaned and maintained.
• Follow all company procedures relating to food safety, hygiene and workplace safety.
• Immediately address any hygiene, safety or food quality issues when identified.

Service and Customer Experience

• Ensure food is delivered consistently and on time during service.
• Work closely with the front-of-house team to ensure smooth coordination between kitchen and service operations.
• Handle special food requests and dietary requirements professionally.
• Maintain a high level of professionalism when interacting with customers, colleagues and suppliers.
• Take pride in delivering quality food and an excellent overall dining experience.
• Support the restaurant’s reputation by maintaining consistent culinary and service standards.

REQUIREMENTS

• Minimum 3–4 years of experience as a Chef in a supervisory or senior kitchen position.
• Strong hands-on experience in local and Asian cuisines.
• Experience in an independent restaurant or similar dining environment is an advantage.
• Relevant culinary qualifications or professional certifications are an advantage.
• Strong knowledge of food preparation, cooking techniques and kitchen operations.
• Good understanding of spices, sauces, ingredients and Asian flavours.
• Knowledge of Singapore food hygiene and safety requirements.
• Experience in inventory management, purchasing and food cost control.
• Good communication and organizational skills.
• Strong leadership and team management abilities.
• Able to train, guide and motivate junior kitchen staff.
• Creative mindset with a passion for developing and improving dishes.
• Able to accommodate customer requests and dietary requirements when necessary.
• Able to work efficiently under pressure in a fast-paced kitchen environment.
• Willing to work shifts, weekends and public holidays.
• Responsible, disciplined and committed to maintaining high culinary standards.
• Strong attention to detail and a positive attitude toward teamwork.

IDEAL CANDIDATE

The ideal candidate is a hands-on chef who enjoys both cooking and leading a kitchen team. You should be passionate about local and Asian cuisine, have a strong understanding of ingredients and flavours, and be confident in managing daily kitchen operations.

Candidates who are creative, organized, responsible and able to maintain consistent food quality in a busy restaurant environment are encouraged to apply.

WHAT YOU CAN EXPECT

• Competitive salary of $2,800–$3,500/month.
• 5-day work week.
• Opportunity to work in an independent restaurant environment.
• Opportunity to contribute ideas to menu development and culinary improvements.
• Opportunity to develop leadership and kitchen management skills.
• Dynamic and hands-on working environment.
• Opportunity to work with local and Asian cuisine and explore different flavours and ingredients.

HOW TO APPLY

Interested candidates with relevant culinary experience are encouraged to apply. Please submit your updated resume highlighting your previous kitchen experience, culinary skills, supervisory experience and relevant qualifications.

Only shortlisted candidates will be contacted for further discussion.