Kitchen Lead / Junior Sous Chef

About the Role

We are seeking a driven and organised Junior Sous Chef / Kitchen Lead to join us in a brand new small-scale bistro serving modern fusion cuisine. Think creative dishes that blend Western classics (pastas, grilled steaks) with rich Asian flavor profiles.

Roles & Responsibilities

• Menu Execution: Hands-on working directly on the cooking line, personally executing key menu items (e.g. grilled meats, pasta). Ensuring all other dishes prepared by kitchen assistants uphold the required standard and quality prior serving.
• Kitchen Leadership: Supervise and when necessary train kitchen assistants to maintain high efficiency and morale during service.
• Cost & Inventory Control: Manage stock levels and ordering, stock rotation (FIFO), raw ingredient storage, and minimize food wastage to hit target food cost margins.
• Hygiene & Safety: Ensure strict compliance with local health regulations, food hygiene standards, and kitchen sanitation.

Prerequisites & Skills

• Experience: Minimum 2 years of experience in a commercial kitchen preferred
• Culinary Mastery: Proficient in Western cooking techniques (eg. pan-searing meats to precise doneness, operating combi oven/sous vide, creating sauces, balancing spice profiles, etc).
• Certifications: Valid Food Hygiene / Food Safety Certification. Certificate/Diploma in culinary skills preferred not necessary.
• Attributes: Strong leadership under pressure, detail-oriented, passion for flavor innovation, and strong communication skills.

Good to know

• Expected start date: early Nov 2026
• Working days: Wednesday - Sunday (5 full days)
• Only short listed candidates will be contacted for an interview