Junior Sous Chef

HOTEL NUVE PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A hospitality company in Singapore is seeking a skilled Junior Sous Chef to support the Head Chef and uphold kitchen standards. The ideal candidate will prepare dishes as per guest orders while maintaining high production requirements. Responsibilities include ensuring food quality, leading kitchen staff, and complying with health standards. Applicants should have at least 1-2 years of experience with Asia/Western cuisine and a Basic Food Hygiene certification. This role offers opportunities to thrive in a fast-paced, professional kitchen environment.

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 holidays.

Responsibilities

• Support the Head Chef and the team in ensuring smooth daily operations.
• Maintain the quality, quantity, and accuracy of food items prepared.
• Verify that all ordered ingredients are received correctly.
• Ensure compliance with NEA standards for food handling and hygiene.
• Lead and motivate kitchen staff to maintain standards.
• Support food and menu planning and quality control.
• Perform other ad hoc duties as assigned.

Skills

Team player

Strong initiative

Ability to multi-task

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