Junior Sous (Banquet Kitchen)

PAN PACIFIC HOTELS GROUP LIMITED; Singapore; On-site; SGD 2,500 - 3,800; Full time

Job summary

PAN PACIFIC HOTELS GROUP LIMITED in Singapore is seeking a capable Junior Sous Chef to support the Executive Chef in delivering smooth kitchen operations and high standards of food quality.

You will assist with rosters, supervise staff, manage daily market lists, control costs, and help maintain equipment, safety, and hygiene across the kitchen. The role also emphasises teamwork, training, and proactive problem-solving to sustain exceptional guest experiences.

Responsibilities

• a) Plan duty rosters for cooks and pantry staff.
• b) Supervise the work of cooks and pantry staff.
• c) Arrange for extra staffing during busy operations.
• d) Ensure consistency of quality and quantity of foods served.
• e) Prepare daily market list.
• f) Control foods cost.
• g) Recommend menu and price adjustments.
• h) Maintain kitchen operating equipment.
• i) Organize proper storage of food items in the kitchen.
• j) Ensure safety and hygienic standards are observed by staff.
• k) Train junior staff for duties.
• l) Promote good teamwork and counsel staff as needed.
• m) Perform other duties as assigned by the Executive Chef.

Job description

Position summary statement:

To assist the Executive Chef in ensuring the smoothand efficient operations of the Kitchen Department.

The Junior Sous Chef reports tothe Executive Chef.

Primary Responsibilities:

• a) To assist in the planning of duty roster of the cooks and pantry staff.


• b) To supervise the work of the cooks and pantry staff.


• c) To arrange for extra staffing during busy operations if necessary.


• d) To control the consistency of quality and quantity of foods served.


• e) To prepare daily market list.


• f) To control foods cost.


• g) To recommend menu and price adjustments.


• h) To ensure maintenance of all operating equipments in the kitchen.


• i) To organize proper and systematic storage of food items in the kitchen.


• j) To ensure that the cooks and pantry staff observe all safety and hygienestandards.


• k) To ensure all junior staff are trained for the jobs.


• l) To ensure good team work in the kitchen, and counsel staff withproblems.


• m) To perform other reasonable duties as assigned by the Executive Chef.