Junior Sous Chef

GAN TECK KAR INVESTMENTS PTE LTD; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading culinary establishment in Singapore seeks an experienced Kitchen Manager to oversee kitchen operations, maintain food quality, and manage staff. Ideal candidates will have a diploma in Culinary Arts, 2-4 years of experience, and strong leadership skills. The role requires expertise in Western culinary methods and kitchen financials. Flexibility for shifts is a must.

Qualifications

• 2-4 years of culinary experience in management roles.
• Expertise in Western cooking and modern plating techniques.
• Proficient in kitchen financials and cost control.

Responsibilities

• Support Head Chef in kitchen operations and staff management.
• Ensure food quality, presentation, and hygiene standards.
• Assist in menu planning, development, and inventory management.

Skills

Leadership

Culinary techniques

Communication

Inventory management

Food safety standards

Education

Diploma or certification in Culinary Arts

Job description

Key Responsibilities:

• Support the Head Chef and Sous Chef in managing all aspects of kitchen operations, ensuring the highest standards of food quality, presentation and consistency.
• Supervise and coordinate the activities of kitchen staff, providing guidance and training to maintain a productive and disciplined work environment.
• Oversee mise en place preparation and ensure timely execution of dishes during service periods.
• Collaborate in menu planning and development, contributing innovative ideas and seasonal specialties that align with the restaurant’s concept and customer expectations.
• Monitor food cost, portion control, and waste reduction to meet financial targets without compromising quality.
• Enforce compliance with food hygiene and safety regulations, maintaining a clean, organized, and hazard-free kitchen environment always.
• Conduct regular inspections of food storage, preparation areas, and equipment to ensure adherence to sanitation and operational standards.
• Assist in inventory management, including ordering, receiving, and proper storage of ingredients and supplies.
• Assume responsibility for kitchen operations in the absence of the Sous Chef or Head Chef, ensuring continuity of service and operational excellence.

Requirements:

• Diploma or professional certification in Culinary Arts or equivalent are advantageous, additional certifications in food safety and hygiene.
• Minimum of 2–4 years of progressive culinary experience.
• Demonstrated expertise in Western culinary techniques, plating, and contemporary presentation styles.
• Strong leadership and interpersonal skills with the ability to motivate, train, and manage kitchen staff effectively.
• Solid understanding of kitchen financials, including food costing and inventory management.
• In-depth knowledge of food safety standards.
• Ability to thrive in a fast-paced, high-pressure environment while maintaining meticulous attention to detail.
• Flexible schedule to work on shifts, weekends, and public holidays as required by operational needs.
• Excellent communication skills and a proactive, team-oriented approach.