Jr Sous Chef

BURNT ENDS RESTAURANT PTE. LTD.; Singapore; On-site; SGD 39,000 - 58,000; Full time

Benefits offered by this job

Medical insurance

Dental coverage

Monthly incentives

Annual performance bonus

Growth opportunities

12 days annual leave + birthday leave

OT bonus

Job summary

Burnt Ends Restaurant Pte. Ltd. in Singapore seeks a skilled cook to join its modern Australian barbecue kitchen. You will support the Executive Chef in day-to-day operations, help craft diverse menus, and ensure high standards of preparation and presentation.

Applicants should have 2–3 years of relevant experience, be able to multitask under pressure, and work evenings, weekends, and holidays. A positive attitude and commitment to hygiene are essential.

Qualifications

• Minimum 2–3 years of relevant kitchen experience.
• Understand basic food hygiene and safety practices.
• Ability to multitask and work under pressure.

Responsibilities

• Assist Executive Chef in managing all kitchen operations.
• Prepare and cook dishes to standard and presentation.
• Oversee kitchen sections and staff; maintain discipline.
• Ensure hygiene, cleanliness and sanitation in all kitchen areas.
• Manage stock and minimize waste.
• Support training of junior chefs.

Skills

Multitasking

Teamwork

Punctuality

Tools

Kitchen equipment

Job description

Come Join the Burnt Ends Hospitality Group!
Founded by Chef-Owner Dave Pynt, Burnt Ends is a modern barbecue restaurant in Singapore’s Dempsey Hill serving modern Australian barbecue and boutique wines and spirits in a fun, relaxed atmosphere. At the heart of this modern barbecue restaurant is an open kitchen concept with a custom four-tonne, dual cavity oven, and four elevation grills. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.

Job Responsibilities:

• Support the Executive Chef / Head Chef in managing and administering all facets of the kitchen’s operation.
• Work closely with Executive Chef / Head Chef to produce diversified menus in accordance with the restaurant’s policy and vision.
• Preparation and cooking of restaurant dishes with required standards, specifications and presentation as designated by Management and ensure consistent preparation and production of food.
• Run, manage and coordinate all sections of Kitchen and the kitchen staff.
• Responsible for managing the kitchen in the absence of Executive Chef / Head Chef.
• Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.
• Maintain order and discipline in the kitchen during working hours.
• Actively participate in the kitchen training, including on the job training and support junior chefs and trainees in their development.
• Maintain all standards for food hygiene, cleanliness and sanitation in all kitchen areas.
• Ensure sufficient stocks in storage and order for replenishment.
• Minimise food wastage.
• Perform other job related tasks as and when assigned.
• Demonstrate a positive attitude with a passion and take pride in the role and responsibility.
• Comply at all times with the Staff Code of Conduct.
• Comply with the provisions of your contract and any of our Company Policies and set an example for more junior members of staff.
• Seek to ensure at all times that all visitors or guests on our sites have the best experience possible.

Job Requirements:

• Minimum 2-3 year of relevant experience
• No min cert required
• Experience with kitchen equipment
• Understand basic food hygiene practices and health and safety
• Able to multitask and work efficiently under pressure
• Be punctual and well disciplined
• Able to work evenings, weekends, and holidays
• 5 Day work week (44 hours per week)

Benefits:

• Medical insurance
• Dental coverage
• Monthly incentives
• Annual performance bonus
• Strong growth and development opportunities
• 12 days Annual leave + 1 day Birthday leave
• 1.5x OT pay for hours worked beyond 44/week