Junior Sous Chef

Concept AC Pte Ltd; Singapore; On-site; SGD 29,000 - 42,000; Full time

Job summary

Concept AC Pte Ltd in Singapore is seeking a Junior Sous Chef to support the Head Chef and Sous Chef in daily kitchen operations. This role is ideal for someone stepping up from a Chef de Partie to develop leadership and management capabilities.

You will supervise staff, ensure food quality and presentation, assist with menu execution and inventory control, and help maintain hygiene standards, teamwork, and continuous learning to grow into a senior culinary role.

Qualifications

• 2–3 years of relevant culinary experience.
• Previous experience as a Chef de Partie or equivalent position preferred.
• Good cooking techniques and knowledge of kitchen operations.
• Basic understanding of food costing and inventory management.
• Positive attitude, responsible and able to work independently.
• Good teamwork and communication skills.
• Willingness to learn, take initiative and grow into a senior culinary role.

Responsibilities

• Assist the Head Chef and Sous Chef in overseeing daily kitchen operations.
• Supervise and coordinate kitchen staff during food preparation and service.
• Ensure food quality, consistency and presentation meet company standards.
• Assist with menu preparation, recipe execution and portion control.
• Monitor stock levels, food inventory and wastage.
• Ensure proper food hygiene, safety and kitchen cleanliness.
• Guide, train and support junior kitchen team members.
• Ensure smooth coordination between kitchen sections.
• Assist in maintaining kitchen discipline and operational efficiency.

Skills

Cooking techniques

Teamwork

Communication

Tools

Kitchen equipment

Job description

About the role

We are seeking a dedicated and enthusiastic Junior Sous Chef to support the Head Chef and Sous Chef in managing daily kitchen operations. This role is ideal for an experienced Chef de Partie who is ready to take the next step in their culinary career and develop their leadership and management capabilities.

Key responsibilities

• Assist the Head Chef and Sous Chef in overseeing daily kitchen operations.
• Supervise and coordinate kitchen staff during food preparation and service.
• Ensure food quality, consistency and presentation meet company standards.
• Assist with menu preparation, recipe execution and portion control.
• Monitor stock levels, food inventory and wastage.
• Ensure proper food hygiene, safety and kitchen cleanliness.
• Guide, train and support junior kitchen team members.
• Ensure smooth coordination between kitchen sections.
• Assist in maintaining kitchen discipline and operational efficiency.

About you

• Minimum 2-3 years of relevant culinary experience.
• Previous experience as a Chef de Partie or equivalent position preferred.
• Good cooking techniques and knowledge of kitchen operations.
• Basic understanding of food costing and inventory management.
• Positive attitude, responsible and able to work independently.
• Good teamwork and communication skills.
• Willingness to learn, take initiative and grow into a senior culinary role.