Junior Sous Chef

NUVE HOLDINGS PTE. LTD.; Singapore; On-site; SGD 30,000 - 40,000; Full time

Job summary

A culinary establishment in Singapore is looking for a Junior Sous Chef to support the Head Chef and uphold kitchen standards. The ideal candidate will have 1-2 years of experience in Asia/Western cuisine and must complete a Basic Food Hygiene course. Responsibilities include ensuring food quality and hygiene standards, leading kitchen staff, and supporting food and menu planning. The position requires the ability to work in a fast-paced environment, manage multiple tasks, and work on rotating shifts, weekends, and public holidays.

Qualifications

• At least 1 to 2 years of relevant experience with Asia/Western cuisine.
• Must have completed the Basic Food Hygiene course.
• Able to manage and uphold sanitation and hygiene standards.

Responsibilities

• Support the Head Chef and the team in ensuring smooth daily operations.
• Maintain quality, quantity, and accuracy of food items prepared.
• Verify that all ordered ingredients are received in correct quantity.

Skills

Relevant experience in Asia/Western cuisine

Food hygiene management

Teamwork

Proactive attitude

Multi-tasking

Education

Completed Basic Food Hygiene course

Job description

Job Summary

We are seeking a skilled Junior Sous Chef to support our Head Chef and uphold kitchen standards. The ideal candidate will be an essential member of the culinary team dedicated to providing exceptional quality and service to our guests. The Junior Sous Chef prepares dishes per guest orders, with production requirements and quality standards while maintaining a safe and sanitary work environment.

Job Description

• Support the Head Chef and the team in ensuring smooth daily operations

• Maintain the quality, quantity, and accuracy of food items prepared and presented according to company and Head Chef-approved recipes.

• Verify that all ordered ingredients are received in the correct quantity and stored under proper conditions.

• Ensure all food handling and hygiene practices comply with NEA standards.

• Lead, train, evaluate and motivate kitchen staff to maintain cultural values and food production standards.

• Support food and menu planning, event menu preparation, food costing and quality control.

• Perform other ad hoc duties as assigned.

Job Requirements & Qualifications

• At least 1 to 2 years of relevant experience with Asia/ Western cuisine
• Must have completed the Basic Food Hygiene course.
• Able to manage and uphold sanitation and hygiene standards.
• Team player but also able to work independently
• Possesses strong initiative and a proactive attitude.
• Able to multi-task and thrive in a fast-paced environment
• Able to work on rotating shifts, weekends and public holiday