Assistant Sous Chef: Lead Kitchen, Mentor & Menu Innovator

NTUC Foodfare Co-operative Ltd; Singapore; Sur place; SGD 42 000 - 60 000; Plein temps

Résumé du poste

NTUC Foodfare Co-operative Ltd in Singapore is seeking an Assistant Sous Chef to support the back-of-house kitchen team and assist in daily culinary operations under the Sous Chef and Executive Chef. This role stresses quality, efficiency, and consistency in menu execution and kitchen organization.

You will lead and mentor junior staff, help execute menus, maintain high standards of food quality and presentation, and participate in cost control and waste reduction while complying with health and

Qualifications

• Minimum 4 years in a professional kitchen.
• Culinary diploma or equivalent qualification.
• Strong teamwork and communication skills.
• Willingness to grow into a leadership role.

Responsabilités

• Assist in day-to-day kitchen operations and ensure smooth workflow.
• Support the Sous Chef in leading, training, and mentoring junior staff.
• Maintain high standards of food quality, presentation, and consistency.
• Collaborate to implement cost-control measures and reduce waste.
• Experiment with new recipes and provide feedback to the team.
• Assist with inventory management and stock tracking.
• Ensure health, safety, and sanitation compliance.
• Collaborate across departments to ensure seamless operations.
• Foster a growth mindset and collaborative team culture.
• Step in to lead the kitchen in the Sous Chef's absence.

Connaissances

Teamwork

Communication

Organizational skills

Leadership potential

Formation

Culinary diploma or equivalent

Description du poste

NTUC Foodfare Co-operative Ltd in Singapore is seeking an Assistant Sous Chef to support the back-of-house kitchen team and assist in daily culinary operations under the Sous Chef and Executive Chef. This role stresses quality, efficiency, and consistency in menu execution and kitchen organization.

You will lead and mentor junior staff, help execute menus, maintain high standards of food quality and presentation, and participate in cost control and waste reduction while complying with health and