Junior Sous Chef

YONDAIME KIKUKAWA SINGAPORE PTE. LTD.; Singapore; On-site; SGD 17,000 - 25,000; Full time

Job summary

YONDAIME KIKUKAWA SINGAPORE PTE. LTD. is seeking an enthusiastic assistant to the Chef, supporting administrative and culinary tasks in a dynamic kitchen.

You will help ensure consistent delivery of high-quality Japanese dishes, maintain hygiene, and contribute to new dish development. The role requires strong knowledge of ingredients and Japanese cooking methods, hands-on kitchen experience, and the ability to guide junior staff while upholding food safety standards.

Qualifications

• Diploma in Culinary Skills
• Minimum of 4 years of kitchen experience
• Excellent knowledge of ingredients and Japanese food handling, preparation, and cooking procedures specific to assigned station

Responsibilities

• Assist the Chef in managing administrative tasks to support kitchen operations efficiently
• Procure Japanese ingredients and manage invoicing processes to ensure timely and accurate supply chain flow
• Prepare Japanese ingredients and cook Japanese dishes to maintain authentic taste and presentation standards
• Counsel, guide, and instruct kitchen personnel to enhance their performance and adherence to operational standards
• Collaborate with the Chef to develop new dishes that align with culinary innovation and customer expectations
• Maintain high levels of hygiene and order in work areas including reach-in and walk-in refrigerators to comply with food safety standards
• Consistently uphold food hygiene regulations and company quality standards to ensure safe food handling and preparation
• Monitor and maintain the quality and presentation of all Japanese food items at the assigned station to meet established standards
• Apply acute taste skills to evaluate and ensure the flavor profile of dishes meets quality expectations

Education

Diploma in Culinary Skills

Job description

Assist the Chef in administrative and culinary functions to ensure the consistent delivery of high-quality Japanese dishes, maintain hygiene standards, and contribute to new dish development within a dynamic kitchen environment.

Responsibilities

• Assist the Chef in managing administrative tasks to support kitchen operations efficiently
• Procure Japanese ingredients and manage invoicing processes to ensure timely and accurate supply chain flow
• Prepare Japanese ingredients and cook Japanese dishes to maintain authentic taste and presentation standards
• Counsel, guide, and instruct kitchen personnel to enhance their performance and adherence to operational standards
• Collaborate with the Chef to develop new dishes that align with culinary innovation and customer expectations
• Maintain high levels of hygiene and order in work areas including reach-in and walk-in refrigerators to comply with food safety standards
• Consistently uphold food hygiene regulations and company quality standards to ensure safe food handling and preparation
• Monitor and maintain the quality and presentation of all Japanese food items at the assigned station to meet established standards
• Apply acute taste skills to evaluate and ensure the flavor profile of dishes meets quality expectations

Preferred competencies and qualifications

• Diploma in Culinary Skills
• Minimum of 4 years of kitchen experience
• Excellent knowledge of ingredients and Japanese food handling, preparation, and cooking procedures specific to assigned station