Junior Sous Chef [5.5 Days | VivoCity]

GFM VIVO CITY PTE. LTD.; Singapore; On-site; SGD 29,000 - 47,000; Full time

Job summary

GFM VIVO CITY PTE. LTD.

in Singapore is seeking a motivated Junior Sous Chef to support the Sous Chef and Head Chef in running daily kitchen operations, upholding consistent food quality and service standards across all outlets. You will supervise assigned sections, guide junior staff, help with inventory, receive deliveries, ensure proper food storage, hygiene and safety, and ensure recipes, portion sizes and presentation are followed; you will also train junior cooks and step in as needed.

Qualifications

• Relevant experience as a Junior Sous Chef or experienced Chef de Partie.
• Good knowledge of cooking techniques, food preparation and kitchen operations.
• Some experience supervising or guiding junior kitchen employees.
• Able to manage an assigned kitchen section independently.
• Good understanding of food hygiene and workplace safety standards.
• Strong teamwork, communication and organisational skills.
• Able to maintain consistent food quality in a fast-paced environment.
• Responsible, dependable and willing to develop leadership skills.
• Willing to work shifts, weekends and public holidays as scheduled.

Responsibilities

• Assist the Sous Chef and Head Chef with daily kitchen operations.
• Supervise assigned kitchen sections during preparation and service.
• Coordinate the work of Chefs de Partie, cooks and kitchen helpers.
• Prepare and cook dishes according to approved recipes, portion sizes and presentation standards.
• Ensure all mise en place is completed before service.
• Check the freshness and quality of ingredients.
• Monitor the taste, quality and presentation of dishes before service.
• Ensure orders are prepared accurately and promptly.
• Guide and train junior kitchen employees.
• Take charge of kitchen operations when instructed by the Sous Chef or Head Chef.
• Assist with inventory checks, stock ordering and receiving deliveries.
• Ensure proper food storage, labelling and stock rotation.
• Control portion sizes and minimise food wastage.
• Maintain cleanliness and organisation across kitchen workstations.
• Enforce food hygiene, sanitation and workplace safety procedures.
• Report equipment faults, ingredient shortages and operational concerns promptly.
• Assist with kitchen opening and closing procedures.
• Carry out other duties assigned by the Sous Chef, Head Chef or Kitchen Manager.

Skills

Cooking techniques

Staff supervision

Food preparation

Food safety

Teamwork

Job description

Job Description – Junior Sous Chef

We are looking for a motivated and experienced Junior Sous Chef to support the Sous Chef and Head Chef in managing daily kitchen operations. The successful candidate will supervise assigned kitchen sections, guide junior employees and help maintain consistent food quality and service standards.

Key Responsibilities

• Assist the Sous Chef and Head Chef with daily kitchen operations.
• Supervise assigned kitchen sections during preparation and service.
• Coordinate the work of Chefs de Partie, cooks and kitchen helpers.
• Prepare and cook dishes according to approved recipes, portion sizes and presentation standards.
• Ensure all mise en place is completed before service.
• Check the freshness and quality of ingredients.
• Monitor the taste, quality and presentation of dishes before service.
• Ensure orders are prepared accurately and promptly.
• Guide and train junior kitchen employees.
• Take charge of kitchen operations when instructed by the Sous Chef or Head Chef.
• Assist with inventory checks, stock ordering and receiving deliveries.
• Ensure proper food storage, labelling and stock rotation.
• Control portion sizes and minimise food wastage.
• Maintain cleanliness and organisation across kitchen workstations.
• Enforce food hygiene, sanitation and workplace safety procedures.
• Report equipment faults, ingredient shortages and operational concerns promptly.
• Assist with kitchen opening and closing procedures.
• Carry out other duties assigned by the Sous Chef, Head Chef or Kitchen Manager.

Requirements

• Relevant experience as a Junior Sous Chef or experienced Chef de Partie.
• Good knowledge of cooking techniques, food preparation and kitchen operations.
• Some experience supervising or guiding junior kitchen employees.
• Able to manage an assigned kitchen section independently.
• Good understanding of food hygiene and workplace safety standards.
• Strong teamwork, communication and organisational skills.
• Able to maintain consistent food quality in a fast-paced environment.
• Responsible, dependable and willing to develop leadership skills.
• Willing to work shifts, weekends and public holidays as scheduled.