Junior Sous Chef

CAPITOL HOTEL MANAGER PTE. LTD.; Singapore; On-site; SGD 26,000 - 47,000; Full time

Job summary

CAPITOL HOTEL MANAGER PTE. LTD. is seeking a Junior Sous Chef to support the Chef de Cuisine in daily kitchen operations at our hotel.

You will assist with food preparation, oversee day-to-day kitchen activities, manage inventory, and help ensure top-quality dishes while maintaining hygiene standards. The ideal candidate has 4+ years in a similar role, is a team player, and is familiar with HACCP and health and safety rules.

Qualifications

• Positive, friendly, professional and confident with good interpersonal skills.
• At least 4 years in a similar role.
• Ability to work effectively in a team environment.
• Familiar with HACCP requirements.
• Knowledge of Health and Safety rules and procedures.

Responsibilities

• Directs food preparation in collaboration with the Chef de Cuisine.
• Maintain product knowledge and adjust kitchen operations accordingly.
• Assist with organizing special events and promotions.
• Assist with menu planning, inventory, ordering and management of supplies.
• Ensure food quality and keep the kitchen in good condition.
• Oversee kitchen staff, including scheduling and training.
• Offer creative ideas to improve kitchen performance.
• Monitor and maintain kitchen equipment.
• Maintain sanitation, health and safety standards; comply with food safety standards.
• Attend briefings and participate in training.
• Follow F&B safety and hygiene policies and procedures.
• Other ad-hoc duties.

Skills

Interpersonal skills

Teamwork

HACCP

Health & Safety

Job description

SCOPE

Reporting to the Sous Chef, the Junior Sous Chef is responsible for assisting in the management of kitchen operations and overseeing the day-to-day activities of the designated kitchen within the hotel, including purchasing, cost and quality control, and inventory tracking.

OVERALL OBJECTIVES

• Directs food preparation in collaboration with the Chef de Cuisine.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Assists with organizing special events and special food promotions.
• Assists with menu planning, inventory, ordering and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Oversees and supervises kitchen staff including scheduling and training.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Monitors and maintains kitchen equipment.
• Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Ideally you will have at least 4 years in a similar role
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures