Junior Sous Chef

GAN TECK KAR INVESTMENTS PTE LTD; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A leading culinary establishment in Singapore is seeking a motivated professional to manage kitchen operations. The ideal candidate will assist the Head Chef in supervising staff, ensuring food quality, and complying with hygiene regulations. Candidates should possess a diploma in Culinary Arts and 2-4 years of experience. This role requires strong leadership and the ability to work in a fast-paced environment.

Qualifications

• Minimum of 2-4 years of culinary experience.
• Ability to thrive in a fast-paced environment while maintaining quality.
• Excellent communication and team-oriented approach.

Responsibilities

• Support Head Chef in managing kitchen operations.
• Supervise and train kitchen staff.
• Monitor food costs and waste reduction.
• Ensure compliance with food hygiene regulations.

Skills

Western culinary techniques

Leadership skills

Attention to detail

Food safety knowledge

Education

Diploma or certification in Culinary Arts

Certifications in food safety

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.