Junior Sous Chef

BIERE PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A local restaurant in Singapore is seeking a Junior Sous Chef to join their kitchen team. The successful candidate will assist the Head Chef and supervising junior staff while maintaining kitchen operations and inventory. Responsibilities include ensuring food quality, training staff, and adhering to safety protocols. Ideal candidates should have a degree in Culinary Arts or related fields, and the ability to work flexible hours, including weekends and public holidays. Interested applicants should send their resume to [e-mail].

Qualifications

• Degree in Culinary Arts or related field required.
• Must work shifts, weekends, and public holidays.
• Experience in a kitchen environment is advantageous.

Responsibilities

• Assist the Head Chef/Sous Chef in managing kitchen operations.
• Supervise and train junior kitchen staff.
• Maintain kitchen inventory and monitor stock usage.
• Ensure consistency of food quality and presentation.
• Facilitate ongoing training for junior staff.

Skills

Culinary skills

Team supervision

Inventory management

Effective communication

Education

Degree in Culinary Arts / Pastry / Hospitality / Restaurant Management

Job description

Our restaurant is looking for Junior Sous Chef to join our kitchen team

Duties and Responsibilities:

• The incumbent will be assisting the Head Chef/Sous Chef in managing the day-to-day operations of the kitchen. Also, be expected to supervise and train those junior to him/her.
• A Junior Sous Chef acts an important support for the Head Chef/Sous Chef.
• Maintaining the kitchen’s inventory is one of the incumbent’s priorities – monitoring the amount of stocks available while ensuring protocols of inventory usage by other chefs are followed accordingly.
• The Junior Sous Chef is accountable for the on-going training of all junior staff and should be able to effectively communicate and discipline all members of the team.
• The incumbent also has to ensure consistency of produce is being maintained and all plates leaving the kitchen are in line with the restaurant’s standards.

Requirements

• Degree in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Able to work shifts, weekends and public holidays

For interested applicants, please email us your updated resume at [e-mail]