Junior Sous Chef

Duties and Responsibilities

As Junior Sous Chef, you are expected to assist in the daily kitchen operations and uphold the highest standards of food quality, hygiene, and efficiency. Your key responsibilities will include but not limited to:

• Assisting the Head Chef in food preparation and kitchen operations.

• Supervising junior kitchen staff and ensuring compliance with food safety and hygiene standards.

• Supporting inventory control, stock rotation, and ordering of supplies as needed.

• Assisting in menu planning, recipe development, and ensuring consistency in presentation and taste.

• Maintaining cleanliness and organization of all kitchen areas.

• Contributing to staff training and upholding a positive and professional team culture.

• Ensuring compliance with all health, safety, and food handling regulations.

• Performing any other duties as may be reasonably assigned by the management.
  

Requirements

• Minimum 5 years of relevant experience

• Passionate about food, beverage and customer service.

• Good knowledge of restaurant operations and inventory management.

• Able to work evenings, weekends, and public holidays as required.
  

Location: East Coast Road, Singapore

Salary: $3,000 – $3,500 (depending on experience)

Working Days: 5-day work week (44 hours/week)

Type: Full-Time