Jr Sous Chef / Sous Chef @ Na Oh - Korean Restaurant

BUJA PTE. LTD.; Singapore; On-site; SGD 47,000 - 54,000; Full time

Benefits offered by this job

Compensation for work on scheduled off

Yearly performance bonus

Salary increment review

Transportation support

Medical coverage for GP visits and-hos

Visa support

Learning from Chef Corey Lee

Job summary

BUJA PTE. LTD. in Singapore seeks a Sous Chef to join a unique kitchen led by Michelin-starred Chef Corey Lee, delivering innovative Korean cuisine in a state-of-the-art kitchen inside an automotive facility.

You will support daily operations, lead service in the Head Chef's absence, train junior cooks, manage food cost, collaborate with the smart farm team, and ensure food safety and guest dietary requirements are met.

Qualifications

• Minimum 3 years in fine dining with supervisory experience as Junior Sous Chef or Sous Chef.
• Junior Sous Chef with 2+ years in fine dining or full-service restaurants, including time as Chef de Partie.
• Experience in independent fine-dining restaurants preferred.
• Knowledge of traditional and modern Korean cooking advantageous.
• Experience running a station and leading service under pressure.
• Experience training and supervising junior cooks.
• Good knowledge of food safety and hygiene; Food Hygiene Certificate advantageous.
• English as main kitchen language; Korean advantageous.
• Culinary qualification or relevant certification preferred.

Responsibilities

• Support the Head Chef in leading daily kitchen operations, and run the pass and service in the Head Chef's absence
• Make sure every dish is prepared and plated to the recipes and standards set with Chef Corey Lee's team
• Train, supervise and give feedback to Chefs de Partie and commis; help with scheduling
• Manage ordering, receiving, inventory and stock rotation to control food cost and waste
• Help carry out seasonal menu changes, including testing, recipe documentation and team briefings
• Work with the smart farm team on harvest planning and use of produce
• Keep the kitchen in line with SFA food safety, hygiene, labelling and cleaning standards
• Work with the front-of-house team on guest dietary requirements, special requests and timing

Skills

Fine dining

Supervisory experience

Chef de Partie experience

Independent fine-dining experience

Korean cuisine knowledge

Station leadership

Staff training

Food safety knowledge

English language proficiency

Korean language advantage

Culinary qualification

Job description

Company Overview

Na Oh restaurant in Singapore offers an innovative Korean dining experience led by Michelin-starred Chef Corey Lee, blending culinary excellence with a cutting-edge automotive manufacturing facility and fresh ingredients from an on-site smart farm.

Job Summary

Join a unique culinary venture led by Chef Corey Lee, delivering exceptional Korean cuisine in a state-of-the-art kitchen within an automotive facility. Contribute to pioneering farm-to-table dining with innovative ingredients and advanced culinary techniques.

Responsibilities

• Support the Head Chef in leading daily kitchen operations, and run the pass and service in the Head Chef's absence
• Make sure every dish is prepared and plated to the recipes and standards set with Chef Corey Lee's team
• Train, supervise and give feedback to Chefs de Partie and commis; help with scheduling
• Manage ordering, receiving, inventory and stock rotation to control food cost and waste
• Help carry out seasonal menu changes, including testing, recipe documentation and team briefings
• Work with the smart farm team on harvest planning and use of produce
• Keep the kitchen in line with SFA food safety, hygiene, labelling and cleaning standards
• Work with the front-of-house team on guest dietary requirements, special requests and timing

Preferred competencies and qualifications

• Sous Chef: at least 3 years in fine dining, including supervisory experience as a Junior Sous Chef or Sous Chef
• Junior Sous Chef: at least 2 years in fine dining or full-service restaurants, including time as Chef de Partie
• Experience in independent fine-dining restaurants is preferred
• Knowledge of traditional and modern Korean cooking is an advantage
• Experience running a station and leading service under pressure
• Experience training and supervising junior cooks
• Good working knowledge of food safety and hygiene requirements; a Food Hygiene Certificate is an advantage
• English is the main kitchen language; Korean is an advantage
• Culinary qualification or relevant certification is preferred+

SALARY ANDBENEFITS

• Full-time, nine-hour shifts, 5 days per week
• Junior Sous Chef: from S$4,200 per month, depending on experience
• Sous Chef: from S$4,800 per month, depending on experience
• Compensation for work on scheduled off days
• Yearly performance bonus and salary increment review
• Transportation support
• Medical coverage, including GP visits and hospitalisation
• Visa support for suitable overseas candidates
• Opportunity to learn from Chef Corey Lee and his team