Junior Sous Chef

AMICI EVENTS & CATERING PTE. LTD.; Singapore; On-site; SGD 38,000 - 54,000; Full time

Job summary

AMICI EVENTS & CATERING PTE. LTD. is seeking a Junior Sous Chef in Singapore to support daily kitchen operations and maintain high quality, hygiene, and cost controls.

You will supervise staff, ensure recipes and portions meet standards, and collaborate across sections to deliver smooth service. The role requires hands-on culinary experience, strong organisational skills, and the ability to work in a fast-paced, high-volume catering environment, including shifts, weekends and public holidays as

Qualifications

• Relevant culinary or commercial kitchen experience.
• Experience in catering, hotel, restaurant or high-volume food production advantageous.
• Good knowledge of kitchen operations and food hygiene practices.
• Able to supervise and work effectively with a kitchen team.
• Organised, responsible and hands-on.
• Able to work in a fast-paced environment.
• Able to work shifts, weekends and public holidays where operationally required.

Responsibilities

• Support the Sous Chef / Head Chef in daily kitchen operations and food production.
• Supervise and guide kitchen staff during preparation and service.
• Ensure dishes are prepared according to approved recipes, portion sizes and presentation standards.
• Monitor food quality and consistency.
• Assist with inventory control, stock rotation and ordering requirements.
• Monitor food wastage and support cost-control initiatives.
• Ensure compliance with food hygiene, workplace safety and kitchen cleanliness standards.
• Coordinate with other kitchen sections to ensure smooth service.
• Assist with training and development of junior kitchen team members.
• Carry out other kitchen operational duties as assigned.

Skills

Food preparation

Kitchen operations

Food safety

Inventory control

Cost control

Food quality control

Team supervision

Culinary skills

Stock management

Workplace safety

Job description

Job Description

We are looking for a Junior Sous Chef to support our kitchen operations and ensure consistent food quality, productivity and hygiene standards.

Key Responsibilities

• Support the Sous Chef / Head Chef in daily kitchen operations and food production.
• Supervise and guide kitchen staff during preparation and service.
• Ensure dishes are prepared according to approved recipes, portion sizes and presentation standards.
• Monitor food quality and consistency.
• Assist with inventory control, stock rotation and ordering requirements.
• Monitor food wastage and support cost-control initiatives.
• Ensure compliance with food hygiene, workplace safety and kitchen cleanliness standards.
• Coordinate with other kitchen sections to ensure smooth service.
• Assist with training and development of junior kitchen team members.
• Carry out other kitchen operational duties as assigned.

Requirements

• Relevant culinary or commercial kitchen experience.
• Experience in catering, hotel, restaurant or high-volume food production will be advantageous.
• Good knowledge of kitchen operations and food hygiene practices.
• Able to supervise and work effectively with a kitchen team.
• Organised, responsible and hands-on.
• Able to work in a fast-paced environment.
• Able to work shifts, weekends and public holidays where operationally required.

Skills

Food Preparation - Kitchen Operations - Food Safety - Inventory Control - Cost Control - Food Quality Control - Team Supervision - Culinary Skills - Stock Management - Workplace Safety