Junior Sous Chef

CULINA PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

Culina Pte Ltd is seeking a Sous Chef to maintain high food quality and assist in kitchen management. The ideal candidate will have a culinary certification and at least one year of relevant experience, ensuring compliance with health standards and fostering a positive work environment.

Qualifications

• Minimum 1 year of experience as a Sous Chef.
• Ability to multitask and work efficiently under pressure.
• Knowledge of best cooking practices.

Responsibilities

• Maintain food quality, preparation, and presentation standards.
• Assist with stock management and ensure compliance with health regulations.
• Guide and delegate tasks to junior staff.

Skills

Cooking knowledge

Customer service orientation

Time management

Interpersonal skills

Education

Culinary school certification or diploma

Job description

The COMO Group represents an integrated approach to living well, grounded in a celebration of diversity and a deep respect for authenticity. The Group’s businesses extend across hospitality (COMO Hotels and Resorts), fashion (Club21, Kids21, Dover Street Market Singapore), wellness (COMO Shambhala), organic living and specialty foods (COMO Dempsey, Culina and SuperNature) and philanthropy (COMO Foundation).

Culina is a leading purveyor of specialist epicurean foods and wines, a choice distributor to hotels, restaurants and cafes in Singapore. Culina runs a Bistro and Gourmet boutique, an Organic retail store SuperNature in Dempsey as well as a chain of butcheries in major supermarkets island wide.

Key Responsibilities:

• Maintain food quality, preparation, and presentation standards as set by the Executive Sous Chef and Culinary VP.

• Assist with stock management, including storage, rotation, and receiving.

• Ensure all storage areas comply with health and safety regulations.

• Follow standard recipes and assist with implementing new menu items.

• Ensure safe working practices are followed by all kitchen staff.

• Organize and manage your kitchen section efficiently.

• Guide and delegate tasks to junior staff, promoting proper food handling practices.

• Cover Executive Chef duties in their absence and ensure team hygiene standards.

• Foster a positive work environment and communicate effectively with all departments.

• Handle guest complaints promptly and contribute to consistent service quality.

Requirements:

• Culinary school certification or diploma preferred; practical experience considered.

• Minimum 1 year of experience as a Sous Chef with strong cooking knowledge.

• Ability to multitask, work efficiently under pressure, and produce high-quality work.

• Strong customer service orientation and interpersonal skills.

• Knowledge of best cooking practices and good time management.

• Able to work a 5-day, 44-hour shift week (including Sundays and public holidays).