JUNIOR SOUS CHEF

SAKE LABO PTE. LTD.; Penarth, High Street; On-site; GBP 27,000 - 40,000; Full time

Benefits offered by this job

Sign-on bonus (Terms and conditions)

Staff incentive program

On-the-job Training provided

Job summary

GYUKATSUKYOTO KATSUGYU is expanding its team in Singapore, offering a sign-on bonus and staff incentive program. The role focuses on overseeing mise-en-place, inventory control, and cost-conscious food production in a fast-paced F&B environment across multiple venues.

We seek candidates with 3–5 years of relevant experience, a diploma or degree in Culinary Arts or Hospitality, and a food safety certificate. Weekend and public holiday work are required; on-the-job training is provided.

Qualifications

• Min. 3 to 5 years of relevant experience in the F&B industry.
• Diploma or Degree in Culinary Arts / Hospitality Management / Professional Certificate / Nitec.
• Able to start work immediately or within short notice preferred.
• Possess Food safety and hygiene certificate.
• Able to work on weekends and public holidays.

Responsibilities

• Oversee mise-en-place, kitchen orders, and adherence to standard recipes and presentation.
• Know menu, products, kitchen roles, and internal systems (inventory, food costing, wastage control).
• Manage stock ordering, control, and recipe updates.
• Conduct regular staff training, monitor performance, and assist inductions.

Skills

Kitchen management

Food safety

Staff training

Cost control

Education

Diploma/Degree in Culinary Arts / Hospitality Management / Nitec

Job description

GYUKATSUKYOTO KATSUGYU IS EXPANDING!

Join Japan's No.1 Beef Katsu family today!

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre / One Holland Village / Parkway Parade
• Work Schedule: 5 workdays, 44 hours per week
• Sign-on bonus (Terms and conditions apply)
• Staff incentive program
• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Oversee mise-en-place, kitchen order, and adherence to standard recipes and presentation.
• Possess in-depth knowledge of the menu, products, kitchen roles, and internal systems (e.g. inventory, food costing, wastage control).
• Manage stock ordering, control, and recipe updates.
• Conduct regular staff training, monitor performance, and assist with inductions.
• Maintain and adapt cleaning schedules and operational checklists (e.g. opening/closing, mise-en-place).
• Ensure compliance with food hygiene, health, and safety standards.
• Support the chef in food production planning, responding to customer feedback, and managing complaints.
• Responsible for cost control related to training, maintenance, and procurement.
• Ensure proper use and care of equipment to minimize breakdowns and food wastage.
• Perform other duties as delegated by the chef or management.

REQUIREMENTS

• Min. 3 to 5 years of relevant experience in the F&B industry
• Min. Diploma or Degree in Culinary Arts / Hospitality Management / Professional Certificate / Nitec.
• Able to start work immediately or within a short notice period would be preferred
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays

We regret that only shortlisted candidates will be notified.