Junior Sous Chef

HIGH NOTE HOSPITALITY GROUP PTE. LTD.; Singapore; On-site; SGD 36,000 - 60,000; Full time

Benefits offered by this job

Staff meals

Late-night transport provided

Medical coverage

Hands-on menu creation experience

Career growth opportunities

Supportive, values-led team

Job summary

High Note Hospitality Group is seeking a Junior Sous Chef to manage daily kitchen activities at Botanic Gardens, Singapore. You will oversee staff, assist with menu preparation, ensure food quality, and monitor ordering and stocking to uphold standards.

You will lead the team in Head/Sous Chef absence, schedule shifts, train junior staff, manage inventory, and enforce FIFO/FEFO to minimize waste while maintaining quality and safety.

Qualifications

• Minimum 3 years of relevant experience in a similar kitchen role.
• Demonstrated leadership skills and ability to work collaboratively as a team player.
• Effective planning and organizational skills to manage kitchen operations efficiently.
• Strong communication and interpersonal skills to guide and support team members.
• Proficient in Microsoft Office applications.

Responsibilities

• Lead the team during the absence of Head or Sous Chef to maintain kitchen operations.
• Schedule kitchen staff to ensure adequate coverage during all shifts.
• Guide junior kitchen staff in line cooking, food preparation, and dish plating to meet quality standards.
• Implement FIFO and FEFO food rotation systems for quality assurance.
• Maintain stocked kitchen stations, especially before and during peak hours, to ensure smooth service.
• Train new kitchen team members to meet or exceed restaurant and kitchen standards.
• Manage food and product ordering by maintaining records and minimizing waste.
• Collaborate with systems to reduce waste and control budgetary expenses.
• Supervise food preparation and presentation to ensure compliance with restaurant quality standards.
• Maintain kitchen organization, promote team competency, and identify training opportunities.
• Assist Head Chef in menu creation and development.
• Enforce strict adherence to food safety, sanitation, and hygiene practices.

Skills

Leadership

Teamwork

Planning

Communication

MS Office

Fast-paced environment

Tools

MS Office

Job description

Company Overview

The standard we hold for our guests is the same standard we hold for our team. Seen, heard, valued and at ease applies in both directions.

High Note Hospitality Group is an independent group, founded and run by hands‑on operators. Our first venue, Chip Bee Bistro, has been trading at Chip Bee Gardens since July 2025. Our second, opens in the Botanic Gardens late in 2026. We are small, deliberately so, and we are building.

Working here means joining a team that takes the craft seriously and the work personally. You will have clear standards, real support, and the trust to make the calls that matter in the moment. You will also have a direct line to the people building the group, because we are the people building the group.

Report to: Head Chef / Executive Chef

Employment type: Full‑time, permanent

Location: Botanic Gardens, Singapore

About the role

The role of a Junior Sous Chef is to manage daily kitchen activities, including overseeing staff, assist with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensures food quality and consistency by following designated recipes.

What you'll own

• Lead the team during the absence of Head or Sous Chef to maintain kitchen operations
• Schedule kitchen staff to ensure adequate coverage during all shifts
• Guide junior kitchen staff in line cooking, food preparation, and dish plating to meet quality standards
• Implement and verify first‑in, first‑out (FIFO) and first‑expiry, first‑out (FEFO) food rotation systems for quality assurance
• Maintain stocked kitchen stations, especially before and during peak hours, to ensure smooth service
• Train new kitchen team members to meet or exceed restaurant and kitchen standards
• Manage food and product ordering by maintaining accurate records and minimizing waste
• Collaborate with existing systems to reduce waste and control budgetary expenses
• Supervise food preparation and presentation to ensure compliance with restaurant quality standards
• Maintain kitchen organization, promote team competency, and identify training opportunities
• Assist Head Chef in menu creation and development
• Enforce strict adherence to food safety, sanitation, and hygiene practices
• Follow company policies, processes, and procedures consistently
• Participate in training sessions and meetings as required
• Perform ad‑hoc duties and projects assigned by management

What we’re looking for

• Minimum 3 years of relevant experience in a similar kitchen role
• Demonstrated leadership skills and ability to work collaboratively as a team player
• Effective planning and organizational skills to manage kitchen operations efficiently
• Strong communication and interpersonal skills to guide and support team members
• Proficient in Microsoft Office applications
• Ability to perform effectively in a fast‑paced kitchen environment

What we offer

• 44 hours per week, 5 days a week, with rostered off days
• Staff meals and late‑night transport provided
• Medical coverage
• Hands‑on experience in menu creation and development
• Opportunities to enhance culinary skills and career growth
• Join a supportive, values‑led team that values collaboration and excellence