Junior Sous Chef

Jigger & Pony Group; Singapore; On-site; SGD 42,000 - 60,000; Full time

Job summary

Jigger & Pony Group in Singapore is seeking a passionate Junior Sous Chef to support the Head Chef in daily kitchen operations and uphold the group's high standards. You will lead and mentor junior cooks, oversee food preparation, ensure consistency in quality and presentation, and help manage stock, cost controls, and hygiene in a fast-paced, semi-fine dining environment.

This role requires a proactive team player with 2–5 years of kitchen experience, willingness to work weekends and evenings,

Qualifications

• Experience in professional kitchen environments.
• Strong knowledge of food preparation techniques and kitchen operations.
• Ability to work in a high-volume, fast-paced setting.
• Proactive attitude with collaboration skills.
• Good understanding of food hygiene and safety standards.

Responsibilities

• Support the Head Chef in daily kitchen operations.
• Lead and supervise Chef de Partie during mise-en-place and service.
• Oversee food preparation and plating for consistency in quality and portion control.
• Take ownership of assigned sections and ensure readiness for service.
• Step in to run the pass or manage service in the head chef's absence.
• Assist in training and developing junior kitchen staff.

Skills

Kitchen operations

Food preparation

High-volume service

Time management

Team leadership

Food safety & hygiene

Weekend/evening work

Job description

Jigger & Pony Group is a leading hospitality company that owns and operates restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprises of the following bars and restaurants:

Restaurants-

• Humpback – oyster bar and seafood bistro with a focused wine & cocktail list
• Caffe Fernet – Modern Italian restaurant bar with a view of the Marina Bay waterfront

Cocktail Bars-

• Jigger & Pony (No. 9 The World’s 50 Best Bars 2025, No. 3 Asia’s 50 Best Bars 2025)
• Gibson – Timeless cocktail bar balancing balances ingredient‑driven creativity with classics
• Live Twice – Cocktail bar inspired by mid-century modern Japan
• Pop City - Japanese-lifestyle cocktail bar in Singapore’s Central Business District
• Cosmo Pony - Convivial bar with a cosmopolitan soul in Jakarta

The Group is expanding our team and we are seeking for a passionate candidate with excellent leadership qualities and experience to join as Junior Sous Chef.

Job Description

• Support the Head Chef in the overall management of daily kitchen operations.
• Lead and supervise Chef de Partie during mise-en-place and service to ensure smooth and efficient execution.
• Oversee food preparation and plating to ensure consistency in quality, presentation, flavour, and portion control in accordance with established recipes and standards.
• Take ownership of assigned sections of the kitchen and ensure readiness for service at all times.
• Step in to run the pass or manage service in the absence of the head chef when required.
• Assist in training, mentoring, and developing junior kitchen team members, providing constructive feedback to support their growth.
• Monitor stock levels across sections, assist in ordering and inventory management, to minimise wastage and optimise food cost.
• Ensure compliance with food safety and hygiene standards in accordance with company policies and SFA regulations.
• Support in maintaining kitchen discipline, cleanliness, and organisation at all times.
• Contribute to menu development discussions, R&D trials, and continuous improvement of dishes and kitchen processes
• Promote a positive and professional kitchen culture, fostering teamwork, accountability, and a strong service mindset.

Job Requirement

• Minimum 2-5 years of experience in a professional kitchen, preferably in a modern/ semi-fine dining environment.
• Strong knowledge of kitchen operations and food preparation techniques.
• Comfortable working in a high-volume, fast-paced setting.
• Ability to prioritise and manage tasks effectively under pressure.
• A proactive, positive attitude and willingness to collaborate as part of a team.
• Good understanding of food hygiene and safety standards.
• Ability to work weekends, evenings, and public holidays as rostered.