JUNIOR SOUS CHEF | 5.5/6 DAYS WORK WEEK | SIGN ON BONUS $1500* | SG/SPR/WP

Featured

Location:
Dhoby Ghaut MRT, Museum
Entrance/Exit E/F, Dhoby Ghaut MRT Station (NS24/NE6/CC1) (Oldham Lane), Oldham Lane, Singapore, 238891
Map
Job Types: Full Time
Timing/Shifts: 6 Day Week

S$2500 - 3300 / month

We are seeking a motivated and detail-oriented Junior Sous Chef to assist in managing our kitchen operations. In this role, you will work closely with the Sous Chef and Head Chef to maintain high standards of food quality, control kitchen operational costs, and lead the line during service. This is a key step-up position ideal for a Chef de Partie ready to take on formal kitchen leadership and staff development.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Kitchen Operations & Culinary Execution
Service Leadership: Lead daily station preparation and service, ensuring all hot and cold dishes are executed consistently to established recipes and presentation standards.
Menu Development: Assist the Sous Chef in testing, developing, and costing new seasonal menus, daily specials, and recipes.
Cost & Inventory Control: Support food cost management by monitoring portion control, minimizing wastage, and assisting with weekly stock counts and food storage management.

Team Leadership & Training
Staff Supervision: Direct and guide junior team members, and kitchen helpers during service to ensure a smooth, efficient workflow.
Training & Mentorship: Actively participate in onboarding and training junior kitchen staff on cooking techniques, plating standards, and kitchen efficiency.

Hygiene, Safety & Quality Assurance
Sanitation Standards: Enforce strict adherence to food safety, hygiene, and handling procedures in line with company policies and local health regulations.
Quality Control: Inspect all incoming produce

REQUIREMENTS

REQUIREMENTS
Valid WSQ Food Safety Course Level 1 (or equivalent Food Hygiene Certification).
Minimum 2–3 years of relevant culinary experience in a fast-paced kitchen environment
Solid foundational knife skills and mastery of hot/cold line cooking techniques.
Basic understanding of kitchen food costing, stock control, and portion management.
Strong communication skills with a calm, effective leader