Junior Sous Chef

LE CLOS PTE. LTD.; Singapore; On-site; SGD 30,000 - 47,000; Full time

Job summary

LE CLOS PTE. LTD. is seeking a talented Junior Sous Chef to support the leadership of our kitchen team and assist the Head Chef and Sous Chef in overseeing daily operations. You will help maintain food quality standards and ensure smooth service, ideal for an experienced Chef de Partie aiming to advance.

The role emphasizes collaboration, menu support, staff supervision, and adherence to HACCP and NEA standards, with opportunities to mentor junior staff and lead in the absence of senior chefs.

Qualifications

• 3–5 years of experience in a professional kitchen.
• At least 1 year in a supervisory role.
• Strong culinary techniques and food preparation knowledge.
• Leadership and ability to manage a team.
• Ability to work under pressure in a fast-paced environment.

Responsibilities

• Assist the Head Chef and Sous Chef in managing daily kitchen operations.
• Supervise and coordinate kitchen staff during preparation and service.
• Ensure all dishes are prepared and presented according to established standards.
• Support menu development, recipe implementation, and seasonal offerings.
• Monitor food quality, consistency, and portion control.
• Assist in inventory management, stock ordering, and supplier deliveries.
• Maintain cleanliness, organisation, and compliance with hygiene and food safety regulations (HACCP, NEA standards).
• Train, mentor, and motivate junior kitchen team members.
• Help manage staff schedules and workflow to ensure efficient kitchen operations.
• Take charge of kitchen operations in the absence of the Sous Chef or Head Chef.

Skills

Leadership

Organisational skills

Communication

Team motivation

Mentoring

Job description

Junior Sous Chef - Job Description

We are seeking a talented and driven Junior Sous Chef to support the leadership of our kitchen team. As Junior Sous Chef, you will assist the Head Chef and Sous Chef in overseeing daily kitchen operations, maintaining food quality standards, and ensuring a smooth and efficient service. This role is ideal for an experienced Chef de Partie looking to take the next step in their culinary career.

Key Responsibilities:

• Assist the Head Chef and Sous Chef in managing daily kitchen operations.
• Supervise and coordinate kitchen staff during preparation and service.
• Ensure all dishes are prepared and presented according to established standards.
• Support menu development, recipe implementation, and seasonal offerings.
• Monitor food quality, consistency, and portion control.
• Assist in inventory management, stock ordering, and supplier deliveries.
• Maintain cleanliness, organisation, and compliance with hygiene and food safety regulations (HACCP, NEA standards).
• Train, mentor, and motivate junior kitchen team members.
• Help manage staff schedules and workflow to ensure efficient kitchen operations.
• Take charge of kitchen operations in the absence of the Sous Chef or Head Chef.

Requirements:

Minimum 3-5 years of experience in a professional kitchen, including at least 1 year in a supervisory role.

Strong understanding of culinary techniques, food preparation, and kitchen operations.

Leadership skills with the ability to manage and motivate a team.

Excellent organisational and communication skills.

Ability to work efficiently under pressure in a fast-paced environment.

Strong attention to detail and commitment to quality.

Passion for hospitality, food excellence, and continuous improvement.

Familiarity with Singapore food safety regulations (HACCP, NEA) preferred.