JR SOUS CHEF (UP$4,000)

Cut Butchery Grill Pte Ltd; Singapore; On-site; SGD 31,000 - 51,000; Full time

Job summary

Cut Butchery Grill Pte Ltd in Singapore seeks a disciplined CDP / Demi Chef / Commis / Cook to support Western/French/Asian kitchen operations. You will handle food prep, mise en place, cooking to standards, and assist in stock control, hygiene and service flow.

Join an experienced team with learning and career growth opportunities. Immediate start preferred; strong team fit and positive attitude are valued.

Responsibilities

• Prepare and portion ingredients according to Woodsmen recipes and standards.
• Complete daily miseenplace for service efficiently and on time.
• Assist in butchery, trimming, marination, curing, smoking, and basic fabrication of proteins.
• Prepare sauces, stocks, condiments, garnishes, and side dishes according to SOPs.
• Support Executive Chef & CDC in running daily kitchen operations
• Take charge of kitchen when Executive Chef or CDC is not around
• Ensure all stations are ready before service (mise en place, equipment, cleanliness)
• Control service flow during peak periods, assist on pass when needed
• Step in to support any section if short-handed
• Execute grill, wood-fire, and roasting items according to standards
• Ensure all meats are cooked correctly (doneness, resting, slicing)
• Check plating, seasoning, and consistency before food leaves the pass
• Maintain quality across all services, especially during busy periods
• Supervise CDPs and Commis during prep and service
• Guide junior staff and ensure they follow SOPs
• Help train new staff and improve team skill level
• Maintain discipline, cleanliness, and proper kitchen behaviour
• Monitor daily stock levels and assist with ordering
• Ensure proper portion control and reduce wastage
• Follow FIFO, proper labelling, and storage standards
• Assist in stock take and highlight any discrepancies
• Plan daily prep based on expected covers
• Ensure all mise en place is ready before service starts
• Adjust prep levels based on business volume
• Work with CDC on production planning
• Ensure kitchen meets SFA and HACCP requirements
• Maintain cleanliness of all stations and kitchen areas
• Ensure proper food handling, storage, and temperature control
• Complete and check daily hygiene logs
• Act as link between Executive Chef, CDC and kitchen team
• Coordinate with FOH for smooth service
• Inform Executive Chef & CDC of any issues (stock shortage, staff issues, equipment problems)
• Participate in menu trials, R&D sessions, and tasting sessions when required.
• Support brunch, event, or activation services as scheduled.
• Assist in setup and breakdown for special events or promotions.
• Carry out any additional operational duties assigned by management.

Job description

Growing team and career growth path.

Looking for immediate crew. No foreign quota available.

Join experienced team, looking for good team player. happy go luck attitude. focused and willing to learn more.

Handling Western/French/Asian cuisine

Good benefits and welfare

CDP / DEMI CHEF/ COMMIS / COOK

Key Responsibilities

Food Preparation & Mise En Place

• Prepare and portion ingredients according to Woodsmen recipes and standards.
• Complete daily miseenplace for service efficiently and on time.
• Assist in butchery, trimming, marination, curing, smoking, and basic fabrication of proteins.
• Prepare sauces, stocks, condiments, garnishes, and side dishes according to SOPs.

Kitchen Operations

• Support Executive Chef & CDC in running daily kitchen operations
• Take charge of kitchen when Executive Chef or CDC is not around
• Ensure all stations are ready before service (mise en place, equipment, cleanliness)
• Control service flow during peak periods, assist on pass when needed
• Step in to support any section if short-handed

Cooking & Food Quality (Butcher-to-Fire)

• Execute grill, wood-fire, and roasting items according to standards
• Ensure all meats are cooked correctly (doneness, resting, slicing)
• Check plating, seasoning, and consistency before food leaves the pass
• Maintain quality across all services, especially during busy periods

Team Supervision

• Supervise CDPs and Commis during prep and service
• Guide junior staff and ensure they follow SOPs
• Help train new staff and improve team skill level
• Maintain discipline, cleanliness, and proper kitchen behaviour

Stock & Cost Control

• Monitor daily stock levels and assist with ordering
• Ensure proper portion control and reduce wastage
• Follow FIFO, proper labelling, and storage standards
• Assist in stock take and highlight any discrepancies

Prep & Production

• Plan daily prep based on expected covers
• Ensure all mise en place is ready before service starts
• Adjust prep levels based on business volume
• Work with CDC on production planning

Hygiene & Food Safety

• Ensure kitchen meets SFA and HACCP requirements
• Maintain cleanliness of all stations and kitchen areas
• Ensure proper food handling, storage, and temperature control
• Complete and check daily hygiene logs

Communication

• Act as link between Executive Chef, CDC and kitchen team
• Coordinate with FOH for smooth service
• Inform Executive Chef & CDC of any issues (stock shortage, staff issues, equipment problems)

Additional Duties

• Participate in menu trials, R&D sessions, and tasting sessions when required.
• Support brunch, event, or activation services as scheduled.
• Assist in setup and breakdown for special events or promotions.
• Carry out any additional operational duties assigned by management.