Junior Sous Chef

1939 PRIVATE LIMITED; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading F&B company in Singapore is seeking a passionate Junior Sous Chef to support the Sous Chef in kitchen operations. The ideal candidate will have 3–5 years of culinary experience, particularly in French or fusion cuisines. You will oversee daily operations, maintain quality standards, and mentor junior staff. Staff benefits include dining credits, insurance, and a performance bonus. Join a dynamic kitchen team that values creativity and craftsmanship.

Benefits

Dining credits & staff discounts

Dental and group insurance coverage

On-site laundry service

Daily staff meals

AWS & Variable Performance Bonus

Qualifications

• 3–5 years of culinary experience, preferably in French or contemporary fusion cuisines.
• Strong understanding of kitchen operations and culinary techniques.
• Ability to guide and motivate a kitchen team in a high-volume environment.

Responsibilities

• Assist the Sous Chef in overseeing daily kitchen operations.
• Supervise and guide junior cooks for smooth workflow.
• Ensure the quality and presentation of French Fusion dishes.

Skills

Team leadership

Culinary craftsmanship

Quality control

Food safety standards

Job description

We are helping our client to look for experienced and driven individuals to join us as a Junior Sous Chef. As a Junior Sous Chef, you will play a crucial role in supporting the Sous Chef and Head Chef in leading day-to-day kitchen operations. You will be responsible for supervising the culinary team, ensuring consistency in execution, maintaining high standards of food quality, and contributing to menu development. This role is ideal for chefs ready to step into a leadership position within a dynamic, creative kitchen environment.

Our client, is a dynamic F&B holding company powered by a seasoned leadership team with over 20 years of experience. They have not only built but also transformed award-winning brands across Southeast Asia, Europe and beyond. Acting not just as investors but also passionate turnaround specialists seeking to breathe new life into iconic F&B properties, they aim to blend rich heritage with bold innovation.

The restaurant itself is a strikingly unique concept, spread across four floors, each designed with its own distinct theme. By combining creative design with elevated cuisine, the aim is to captivate diners with a one-of-a-kind experience that blends atmosphere, storytelling, and exceptional food.

Key Responsibilities

Kitchen Leadership & Supervision

• Assist the Sous Chef in overseeing daily kitchen operations and team performance.
• Supervise and guide junior cooks and commis to ensure smooth, efficient workflow.
• Maintain clear communication between kitchen sections and the management team.

Food Preparation & Quality Control

• Ensure precise preparation, cooking, and presentation of French Fusion dishes according to the restaurant’s standards.
• Conduct regular quality checks to ensure consistency, flavour balance, and plate aesthetics.
• Uphold strict hygiene, safety, and sanitation practices across all workstations.

Menu & Culinary Execution

• Support menu development with creative input aligned with French Fusion culinary direction.
• Assist in testing, refining, and documenting new recipes or seasonal menu items.
• Ensure mise-en-place readiness for all service periods.

Inventory & Cost Management

• Assist in monitoring stock levels, ordering supplies, and managing inventory.
• Control food costs through proper portioning, waste management, and adherence to SOPs.
• Ensure proper storage of ingredients following FIFO and food safety guidelines.

Team Training & Development

• Mentor new or junior kitchen staff to improve their technical skills and work discipline.
• Promote a culture of teamwork, professionalism, and continuous learning.

Requirements

• Prior experience in a professional kitchen; at least 3–5 years in culinary roles, preferably with exposure to French or contemporary fusion cuisines.
• Strong understanding of kitchen operations, food safety standards, and culinary techniques.
• Leadership qualities with the ability to guide and motivate a team.
• Passion for culinary craftsmanship, creativity, and elevating guest dining experiences.
• Able to work in a high-volume, fast-paced environment.
• Willing to work weekends, evenings, and public holidays based on operational needs.

Staff Benefits

• Dining credits & staff discounts
• Dental and group insurance coverage

  On-site laundry service

  Daily staff meals

  AWS & Variable Performance Bonus (based on company and individual performance)

This is in partnership with the Employment and Employability Institute Pte Ltd (“e2i”).

e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives. By applying for this role, you consent to recruitSG’s PDPA and e2i’s PDPA.