Jnr Sous Chef

MDESG PTE. LTD.; Singapore; On-site; SGD 30,000 - 42,000; Full time

Job summary

MDESG PTE. LTD. is seeking a Junior Sous Chef to support the Head/Executive Chef in daily kitchen operations, training staff, and upholding high standards of hygiene and food quality in a fast-paced environment.

You will manage inventory, assist in menu development and rostering, and stand in as senior leadership when needed to ensure smooth service and operational continuity.

Qualifications

• Experience in high-volume kitchen leadership and staff training.

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

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