Junior Sous Chef

JIGGER & PONY PTE. LTD.; Singapore; On-site; SGD 42,000 - 60,000; Full time

Job summary

Jigger & Pony Group in Singapore is seeking a passionate Junior Sous Chef to support daily kitchen operations, supervise crew, and ensure consistent quality from mise-en-place to service. You will work closely with the Head Chef to drive high standards and cost control.

Ideal candidates bring 3–5 years in a professional kitchen, strong kitchen operations knowledge, and a team-focused mindset. Weekend/evening shifts are expected in a fast-paced environment.

Qualifications

• Minimum 3-5 years of experience in a professional kitchen.
• Strong knowledge of kitchen operations and food preparation techniques.
• Ability to work in a high-volume, fast-paced environment.
• Capable of prioritising tasks and working under pressure.
• Proactive, positive attitude and team player.
• Good understanding of food hygiene and safety standards.
• Willingness to work weekends, evenings and public holidays.

Responsibilities

• Support the Head Chef in the management of daily kitchen operations.
• Lead and supervise Chef de Parties and cooks during mise-en-place and service to ensure smooth and efficient execution.
• Oversee food preparation and plating to ensure consistency in quality, presentation, flavour, and portion control in accordance with established recipes and standards.
• Take ownership of assigned sections of the kitchen and ensure readiness for service at all times.
• Step in to run the pass or manage service in the absence of the Head Chef when required.
• Assist in training, mentoring, and developing kitchen team members, providing constructive feedback to support their growth.
• Monitor stock levels across sections, assist in ordering and inventory management, to minimise wastage and optimise food cost.
• Ensure compliance with food safety and hygiene standards in accordance with company policies and FA regulations.
• Support in maintaining kitchen discipline, cleanliness, and organisation at all times.
• Contribute to menu development discussions, R&D trials, and continuous improvement of dishes and kitchen processes
• Promote a positive and professional kitchen culture, fostering teamwork, accountability, and a strong service mindset.

Skills

Team leadership

Kitchen operations

Food prep

Plating

Stock control

Food safety

Communication

Job description

Jigger & Pony Group is a leading hospitality company that owns and operates restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprises of the following bars and restaurants:

Restaurants-

• Humpback – oyster bar and seafood bistro with a focused wine & cocktail list
• Caffe Fernet – Modern Italian restaurant bar with a view of the Marina Bay waterfront

Cocktail Bars-

• Jigger & Pony (No. 9 The World’s 50 Best Bars 2025, No. 3 Asia’s 50 Best Bars 2025)
• Gibson – Timeless cocktail bar balancing balances ingredient‑driven creativity with classics
• Live Twice – Cocktail bar inspired by mid-century modern Japan
• Pop City - Japanese-lifestyle cocktail bar in Singapore’s Central Business District
• Cosmo Pony - Convivial bar with a cosmopolitan soul in Jakarta
• BOP - Korean cocktail dining bar in Tanjong Pagar

The Group is expanding our team and we are seeking for a passionate candidate with excellent leadership qualities and experience to join as Junior Sous Chef.

Job Description

• Support the Head Chef in the management of daily kitchen operations.
• Lead and supervise Chef de Parties and cooks during mise-en-place and service to ensure smooth and efficient execution.
• Oversee food preparation and plating to ensure consistency in quality, presentation, flavour, and portion control in accordance with established recipes and standards.
• Take ownership of assigned sections of the kitchen and ensure readiness for service at all times.
• Step in to run the pass or manage service in the absence of the Head Chef when required.
• Assist in training, mentoring, and developing kitchen team members, providing constructive feedback to support their growth.
• Monitor stock levels across sections, assist in ordering and inventory management, to minimise wastage and optimise food cost.
• Ensure compliance with food safety and hygiene standards in accordance with company policies and FA regulations.
• Support in maintaining kitchen discipline, cleanliness, and organisation at all times.
• Contribute to menu development discussions, R&D trials, and continuous improvement of dishes and kitchen processes
• Promote a positive and professional kitchen culture, fostering teamwork, accountability, and a strong service mindset.

Job Requirement

• Minimum 3-5 years of experience in a professional kitchen, preferably in a modern/ casual dining environment.
• Strong knowledge of kitchen operations and food preparation techniques.
• Comfortable working in a high-volume, fast-paced setting.
• Ability to prioritise and manage tasks effectively under pressure.
• A proactive, positive attitude and willingness to collaborate as part of a team.
• Good understanding of food hygiene and safety standards.
• Ability to work weekends, evenings, and public holidays as rostered.