Junior Sous Chef

HOTEL NUVE PTE. LTD.; Singapore; On-site; SGD 28,000 - 38,000; Full time

Job summary

HOTEL NUVE PTE. LTD. in Singapore is looking for a Junior Sous Chef to assist the Head Chef in upholding kitchen standards while delivering exceptional quality and service. This position requires a candidate with 1 to 2 years of relevant experience in Asia/Western cuisine.

Key responsibilities include supporting daily operations, ensuring food quality, and leading a team of kitchen staff. Candidates should be proactive, able to multitask, and willing to work shifts, including weekends and holidays.

Qualifications

• At least 1 to 2 years of relevant experience in a kitchen setting.
• Candidate must have strong initiative and a proactive attitude.
• Ability to work on rotating shifts, weekends, and public holidays.

Responsibilities

• Support the Head Chef in daily operations.
• Ensure food items meet quality standards.
• Lead and train kitchen staff.

Skills

Experience with Asia/Western cuisine

Ability to manage sanitation standards

Teamwork

Multi-tasking

Strong initiative

Education

Completion of 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