Junior Sous Chef

AVENUE K PTE. LTD.; Singapore; On-site; SGD 42,000 - 64,000; Full time

Job summary

AVENUE K PTE. LTD. in Singapore is seeking a Sous Chef to support the Head Chef in day-to-day kitchen operations, uphold food hygiene and safety standards, and ensure high-quality meals. A formal culinary credential and at least 3 years of sous-chef experience are required.

The candidate will help plan tasks, supervise staff, manage costs, and coordinate with suppliers while maintaining labor efficiency; proficiency with POS and restaurant management software and HACCP knowledge are essential.

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields.
• Three (3) years of experience as a sous chef.
• WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2.
• COSHH or HACCP knowledge.
• WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2.
• Proficient in POS and restaurant management software.
• Service oriented, meticulous, attention to detail.

Responsibilities

• Assists the Head Chef in daily kitchen operations and maintains hygiene and safety standards.
• Directs food preparation processes to ensure efficiency and quality.
• Ensures kitchen runs on schedule and meals meet high standards.
• Plans and coordinates tasks with labor cost awareness.
• Helps create meals using new or existing culinary ideas as required.
• Polishes dishes before delivery and service to customers.
• Produces quality menus that may change seasonally.
• Orders equipment, tools, or ingredients to address shortages.
• Assists in hiring, training, and educating kitchen staff.
• Follows all food safety and sanitary guidelines.

Education

Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

Tools

POS

Restaurant management system

Microsoft Office

Job description

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail