JUNIOR SOUS CHEF

CATERING SOLUTIONS PTE. LTD.; Singapore; On-site; SGD 31,000 - 40,000; Full time

Job summary

CATERING SOLUTIONS PTE. LTD. in Singapore is seeking a Junior Sous Chef to support the Executive Chef and Sous Chef in daily kitchen operations, meal preparation and supervision of kitchen staff.

You will help ensure meals for hospital patients and staff are prepared on time and meet quality, hygiene and dietary standards. The role requires guiding a small team, maintaining food safety practices, and coordinating with healthcare dietary requirements while working in a busy hospital kitchen.

Qualifications

• Relevant kitchen experience as a Chef de Partie, Senior Cook or in a similar role, with readiness to take on junior supervisory responsibilities.
• Experience in healthcare catering, institutional kitchens or high-volume meal production is an advantage.
• Basic understanding of food safety, hygiene and allergen management.
• Willingness to learn healthcare dietary requirements and follow approved meal preparation instructions.
• Able to guide a small team, communicate clearly and work well in a busy kitchen.
• Able to work a 6-day work week.

Responsibilities

• Assist in coordinating daily food preparation, cooking and meal service under the guidance of the Executive Chef or Sous Chef.
• Prepare meals according to approved recipes, portion sizes and dietary instructions, including special diets for patients.
• Guide cooks and kitchen assistants in assigned tasks and monitor their work to maintain consistent standards.
• Support the supervision of an assigned kitchen section and take responsibility for routine operations when delegated.
• Follow food safety, hygiene and sanitation procedures, and ensure work areas and equipment are kept clean.
• Check food quality, portions and presentation before service, and report any concerns to the supervising chef.
• Follow allergen management procedures and instructions for special meals to prevent cross-contact.
• Assist with receiving, checking, storing and rotating ingredients, and highlight stock shortages or quality issues.
• Help maintain records of food preparation, stock usage, temperatures and wastage.
• Work closely with the kitchen team to meet meal production and service schedules.

Skills

Team leadership

Clear communication

Healthcare dietary

High-volume kitchen

Education

Chef de Partie experience

Job description

POSITION SUMMARY

The Junior Sous Chef supports the Executive Chef and Sous Chef in daily kitchen operations, meal preparation and supervision of kitchen staff. The role helps ensure that meals for hospital patients and staff are prepared on time and meet required standards for food quality, hygiene and dietary needs.

ROLES & RESPONSIBILITIES

• Assist in coordinating daily food preparation, cooking and meal service under the guidance of the Executive Chef or Sous Chef.

• Prepare meals according to approved recipes, portion sizes and dietary instructions, including special diets for patients.

• Guide cooks and kitchen assistants in assigned tasks and monitor their work to maintain consistent standards.

• Support the supervision of an assigned kitchen section and take responsibility for routine operations when delegated.

• Follow food safety, hygiene and sanitation procedures, and ensure work areas and equipment are kept clean.

• Check food quality, portions and presentation before service, and report any concerns to the supervising chef.

• Follow allergen management procedures and instructions for special meals to prevent cross-contact.

• Assist with receiving, checking, storing and rotating ingredients, and highlight stock shortages or quality issues.

• Help maintain records of food preparation, stock usage, temperatures and wastage.

• Work closely with the kitchen team to meet meal production and service schedules.

JOB REQUIREMENTS

• Relevant kitchen experience as a Chef de Partie, Senior Cook or in a similar role, with readiness to take on junior supervisory responsibilities.

• Experience in healthcare catering, institutional kitchens or high-volume meal production is an advantage.

• Basic understanding of food safety, hygiene and allergen management.

• Willingness to learn healthcare dietary requirements and follow approved meal preparation instructions.

• Able to guide a small team, communicate clearly and work well in a busy kitchen.

• Able to work a 6-day work week.