JUNIOR SOUS CHEF | 5/6 DAYS WORK WEEK | SG/SPR
-
Orchard, Central Region
163 Tanglin Road, Singapore, 247933
- 全职
- 6天工作制
S$2800 - 3300 / 每月
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 and ingredients for freshness and quality, ensuring proper stock rotation (FIFO).
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 leadership style under pressure during peak service.
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