Junior Sous Chef

SSA FOODS PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading culinary establishment in Singapore seeks a Junior Sous Chef specializing in Indian cuisine. The role involves cooking high-quality dishes, managing inventory, ensuring food safety, and mentoring junior staff. Candidates should have strong leadership abilities and a passion for delivering authentic dining experiences while collaborating with the head chef on menu planning.

Qualifications

• Experience in preparing and cooking Indian cuisine.
• Ability to manage and mentor junior staff.
• Strong understanding of food safety and hygiene standards.

Responsibilities

• Prepare and cook various Indian dishes to high standards.
• Manage the entire operation of assigned station.
• Monitor food quality and assist in menu development.
• Supervise and train junior kitchen staff.
• Maintain inventory and ensure equipment cleanliness.

Skills

Cooking high-quality Indian dishes

Inventory management

Team collaboration

Food safety and hygiene knowledge

Leadership skills

Job description

A junior Sous Chef for an Indian manager specializes in preparing and supervising a specific Indian cuisine station, such as tandoor or curries. The job scope includes cooking high-quality dishes, managing inventory and supplies for their section, ensuring food safety and hygiene, and mentoring junior staff. They also collaborate with the head chef on menu planning and quality control, and oversee the station's daily operations to maintain standards.

Kitchen and Culinary Responsibilities

• Cooking and preparation: Prepare and cook a range of Indian dishes to high standards, ensuring consistency in taste, presentation, and portion size.
• Station management: Oversee the entire operation of their specific section (e.g., tandoor, curry, appetizers), including prepping all necessary ingredients.
• Quality control: Monitor food quality, conduct taste tests, and inspect dishes before they are served to ensure they meet the required standards.
• Menu development: Assist the head chef in developing new dishes and contributing to menu planning.

Staff and Leadership Responsibilities

• Supervision: Manage, train, and mentor junior kitchen staff (commis chefs, kitchen attendants) within their section.
• Teamwork: Collaborate with the sous chef and head chef, and provide direction and assistance to other kitchen staff, especially during busy periods.
• Employee relations: Foster a positive and collaborative work environment, and participate in performance appraisals and employee development.

Inventory and Hygiene Responsibilities

• Inventory management: Monitor stock levels, order supplies, and minimize waste for their section.
• Food safety and hygiene: Maintain and enforce strict food safety and hygiene standards, including proper storage, cleanliness, and equipment maintenance.
• Equipment maintenance: Ensure all equipment in their section is clean, in good working order, and report any maintenance needs.

Working Conditions

• 6 days a week
• Weekends and public holidays must work
• Strong leadership and organizational abilities, with the capacity to perform under pressure.
• Creative, detail-oriented, and passionate about delivering authentic dining experiences.