Junior Sous Chef

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

Job summary

A leading food service provider in Singapore seeks a Junior Sous Chef specialized in Indian cuisine. In this role, you will prepare high-quality dishes, manage inventory, ensure food safety, and mentor junior staff. The position requires strong leadership qualities and the ability to work in a fast-paced environment, adhering to strict hygiene and operational standards. This is a challenging and rewarding opportunity for a passionate culinary professional.

Qualifications

• Experience in preparing high-quality Indian dishes.
• Ability to manage inventory and supplies efficiently.
• Strong leadership skills to mentor junior staff.

Responsibilities

• Prepare and cook a range of Indian dishes to high standards.
• Oversee the operation of their specific section (e.g., tandoor, curry).
• Monitor food quality and conduct taste tests.

Skills

Indian cuisine preparation

Inventory management

Food safety and hygiene

Team management

Quality control

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.