Junior Sous Chef

RC HOTELS (PTE.) LTD.; High Street; On-site; GBP 52,000 - 70,000; Full time

Job summary

RC HOTELS (PTE.) LTD. is seeking an experienced culinary leader to oversee kitchen operations, ensure consistent high-quality dish preparation, and drive cost control and procurement processes.

You will mentor a culinary team, uphold food safety standards, and collaborate with F&B for seamless guest experiences. The role emphasizes leadership, performance coaching, and career growth towards Chef de Cuisine, with a focus on teamwork and continuous improvement in a fast-paced, multicultural

Qualifications

• Leadership, communication and interpersonal skills with ability to engage teams
• Strong working knowledge of Microsoft Office and procurement/requisition systems
• Diploma in Culinary Arts or equivalent professional training (preferred)
• Experience in culinary leadership or management role

Responsibilities

• Ensure efficient and high-quality preparation of dishes, maintaining consistency during service
• Oversee smooth kitchen operations, including recipe accuracy, cost control, ordering, and stock management
• Enforce strict compliance with purchasing procedures, food safety, hygiene, and cleanliness standards
• Lead by example in personal hygiene, food safety practices, and professional conduct at all times
• Be present in the kitchen during service to ensure quality, speed, and guest satisfaction
• Review guest feedback regularly and drive continuous improvement in food quality and service delivery
• Work closely with Food & Beverage teams to ensure seamless operations and guest experience
• Recruit, train, and develop a competent, motivated Culinary team capable of exceeding guest expectations
• Foster a collaborative and positive work environment through coaching, regular team engagement, and clear communication
• Drive innovation, service improvements, and cross-marketing initiatives to enhance revenue and profitability
• Support talent development and performance management through effective use of reviews and coaching
• Guide and mentor junior team members to build skills, confidence, and long-term career growth
• Coordinate kitchen requirements with other departments to ensure operational alignment
• Continuously enhance culinary knowledge and leadership capability in preparation for growth into a Chef de Cuisine role

Skills

Leadership

Communication

Interpersonal skills

Education

Diploma in Culinary Arts

Equivalent professional training

Tools

Microsoft Office

Procurement systems

Job description

Key Responsibilities

• Ensure efficient and high-quality preparation of dishes, maintaining consistency during service.




• Oversee smooth kitchen operations, including recipe accuracy, cost control, ordering, and stock management.




• Enforce strict compliance with purchasing procedures, food safety, hygiene, and cleanliness standards.




• Lead by example in personal hygiene, food safety practices, and professional conduct at all times.




• Be present in the kitchen during service to ensure quality, speed, and guest satisfaction.




• Review guest feedback regularly and drive continuous improvement in food quality and service delivery.




• Work closely with Food & Beverage teams to ensure seamless operations and guest experience.




• Recruit, train, and develop a competent, motivated Culinary team capable of exceeding guest expectations.




• Foster a collaborative and positive work environment through coaching, regular team engagement, and clear communication.




• Drive innovation, service improvements, and cross-marketing initiatives to enhance revenue and profitability.




• Support talent development and performance management through effective use of reviews and coaching.




• Guide and mentor junior team members to build skills, confidence, and long-term career growth.




• Coordinate kitchen requirements with other departments to ensure operational alignment.




• Continuously enhance culinary knowledge and leadership capability in preparation for growth into a Chef de Cuisine role.

Qualifications & Experience

• Diploma in Culinary Arts or equivalent professional training (preferred).




• Minimum 5 years’ experience in a culinary leadership or management role, preferably in a similar operation.




• Strong working knowledge of Microsoft Office and procurement/requisition systems.




• Proven leadership, communication, and interpersonal skills with the ability to engage teams at all levels.




• Service-oriented mindset with strong attention to detail.




• Ability to work effectively in a fast-paced, dynamic, and multicultural environment.




• Self-motivated, adaptable, and proactive with strong initiative.