Junior Sous Chef

MDESG PTE. LTD.; Singapore; On-site; SGD 35,000 - 45,000; Full time

Job summary

A leading culinary establishment in Singapore is seeking a Junior Sous Chef to support kitchen operations and lead junior staff. This role focuses on ensuring high standards in food quality, inventory management, and compliance with safety regulations. The ideal candidate will have strong leadership and culinary skills, capable of training the team and contributing to menu development. Join a dynamic kitchen environment where you can make a significant impact on service and quality.

Qualifications

• Strong leadership skills to manage and train kitchen staff effectively.
• Experience in managing kitchen operations and maintaining food quality.
• Knowledge of health, safety, and sanitation regulations.

Responsibilities

• Lead and train junior kitchen staff to enhance performance.
• Manage daily kitchen operations for smooth workflow.
• Monitor food quality and presentation standards.
• Oversee inventory management and food cost control.
• Ensure compliance with food safety regulations.
• Contribute to menu planning and recipe development.
• Confirm kitchen readiness and equipment maintenance.
• Support Head Chef and assume leadership in their absence.

Skills

Kitchen leadership

Inventory management

Food safety standards

Team motivation

Menu development

Job description

Job Summary

A Junior Sous Chef is a vital kitchen leader supporting the Head/Executive Chef by managing daily operations, overseeing junior staff, controlling inventory, ensuring quality and hygiene, and stepping up to run the kitchen in senior absence. This role focuses on training, consistency, and smooth service, bridging the gap between line cooks and senior management. Responsibilities span food preparation, menu development, and rostering, embodying leadership and culinary skill to maintain high standards.

Responsibilities

• Lead, motivate, and train junior kitchen staff such as Chefs de Partie and Commis Chefs to enhance team performance and foster a positive work environment
• Manage daily kitchen operations including food preparation, service flow, and coordination to ensure smooth and efficient kitchen workflow
• Monitor and maintain high standards of food quality, presentation, portion control, and consistency to meet guest expectations
• Oversee inventory management by verifying deliveries, controlling food costs, and placing orders to maintain optimal stock levels
• Enforce strict compliance with health, safety, and sanitation regulations including HACCP and food safety standards to ensure kitchen hygiene and safety
• Contribute to menu planning and recipe development to support culinary innovation and special event organization
• Ensure kitchen readiness by confirming prep lists are completed, equipment is maintained, and workstations are clean and organized
• Act as second-in-command by supporting the Head Chef and Sous Chef and assume full kitchen leadership during their absence to maintain operational continuity