JUNIOR SOUS CHEF

JUNIOR SOUS CHEF – SINGAPORE

Location: Central Region, Singapore
Employment Type: Full Time
Working Schedule: 5.5 Days Per Week
Salary: $3,100–$3,900/month

JOB RESPONSIBILITIES:
• Manage and supervise daily kitchen operations and kitchen staff.
• Supervise Chef de Partie and ensure assigned duties meet the required standards.
• Monitor food quality, cleanliness, equipment maintenance, stock deliveries and daily kitchen setup.
• Assist the Head Chef / Sous Chef in managing staff and operational matters.
• Ensure smooth, efficient and cost-effective kitchen operations within the approved budget.
• Conduct daily briefings, kitchen meetings and staff training when required.
• Introduce new cooking techniques and equipment to kitchen staff.
• Assist with menu planning, promotions and updating recipe cards.
• Monitor staff schedules, overtime, leave and holiday arrangements.
• Ensure sufficient stock is maintained at all kitchen stations.
• Follow all company rules, food safety standards and management requirements.

BENEFITS:
• Birthday dining treat and gifts worth up to S$200.
• Quarterly performance incentives and attractive bonuses.
• Staff meals provided.
• Up to $200 annual medical claim for confirmed staff.
• Uniform reimbursement for confirmed employees.
• Night transportation for late-night shifts.
• Career advancement opportunities.
• Support for further education and professional development.

REQUIREMENTS:
• Previous experience in a kitchen supervisory or senior culinary role.
• Strong leadership and team management skills.
• Good knowledge of kitchen operations, food quality and hygiene standards.
• Able to work efficiently in a fast-paced environment.
• Responsible, organised and committed to maintaining high standards.
• Willing to work 5.5 days per week and according to operational requirements.