JR SOUS CHEF / COMMIS COOK

Sake Labo Pte. Ltd.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

Sake Labo Pte. Ltd. is expanding its team and looking for dedicated individuals to join Japan's No.1 Beef Katsu family. Positions available include Commis Cook and Jr Sous Chef, offering structured training, incentives, and a rewarding culinary environment, located in Raffles City Shopping Centre and One Holland Village.

Benefits

Sign-on bonus

Staff incentive program

On-the-job training

Qualifications

• Minimum of 2 to 5 years of relevant experience required.
• Food safety and hygiene certificate mandatory.
• Able to work on weekends and public holidays.

Responsibilities

• Assist senior chefs with food preparation and cooking tasks.
• Maintain hygiene and cleanliness standards in the kitchen.
• Support daily requisitions and ingredient preparation.

Skills

Teamwork

Time Management

Food Safety

Food Preparation

Education

Diploma or Degree in Culinary Arts

Nitec

Secondary School Education with O Level passes

Job description

GYUKATSU KYOTO KATSUGYU IS EXPANDING!

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

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre / One Holland Village

• 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

Commis Cook (SALARY RANGE: S$2,500 – S$2,900)

• Assist senior chefs with food preparation and basic cooking tasks.

• Maintain high hygiene and cleanliness standards in the kitchen.

• Support daily requisitions and ingredient preparation.

• Help with inventory checks and stock organization.

• Contribute to the overall efficiency and smooth running of kitchen operations.

Jr Sous Chef (SALARY RANGE: S$3,500 – S$4,000)

• 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

• Minimum of 2 to 5 years of relevant experiences

• Minimum secondary school education with 'O' level passes / Diploma or Degree in Culinary Arts / Hospitality Management / Professional Certificate / Nitec

• Able to commence work withminimal notice

• Possess Food safety and hygiene certificate

• Able to work on weekends and public holidays