Junior Sous Chef / 5 days

Under Der Linden Pte. Ltd.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Under Der Linden Pte. Ltd.

in Singapore is seeking a Kitchen Manager/Head Chef to oversee daily kitchen operations, develop seasonal menu options reflecting customer preferences, and collaborate with the Executive Chef on meal design and plating. You will lead and mentor junior staff, coordinate scheduling and training, ensure food safety and high culinary quality, and resolve guest concerns professionally during service.

Qualifications

• Minimum 2 years of experience in a similar role within a restaurant or hotel kitchen.
• Strong knowledge of culinary methods, kitchen equipment, and operational best practices.
• Proficient in MS Office and restaurant software systems for scheduling and inventory.
• Demonstrated leadership and teamwork skills, with the ability to motivate and manage a kitchen team.
• Strong communication and interpersonal skills, with a proactive and solution-oriented approach.
• Passionate about food, creativity, and maintaining high standards in culinary execution.

Responsibilities

• Assist in developing new menu options that reflect seasonal ingredients and evolving customer preferences.
• Support the planning and preparation of meal designs in collaboration with the Executive Chef.
• Ensure kitchen operations run smoothly and in a timely manner during service.
• Handle and resolve customer concerns professionally when escalated.
• Monitor and maintain kitchen inventory; place orders for supplies when necessary.
• Provide guidance and support to junior kitchen staff in food preparation, line cooking, and plating.
• Participate in the recruitment, training, and mentoring of new kitchen employees to uphold restaurant standards.
• Prepare staff schedules, monitor attendance, and evaluate kitchen team performance.
• Uphold and enforce strict adherence to food safety, sanitation, and workplace safety standards.
• Take charge of managing kitchen operations in the absence of the Executive Chef.

Skills

Leadership

Teamwork

Menu development

Inventory management

Staff training

Communication

Food safety

Tools

MS Office

Restaurant software

Job description

Job Responsibilities

• Assist in developing new menu options that reflect seasonal ingredients and evolving customer preferences.
• Support the planning and preparation of meal designs in collaboration with the Executive Chef.
• Ensure kitchen operations run smoothly and in a timely manner during service.
• Handle and resolve customer concerns professionally when escalated.
• Monitor and maintain kitchen inventory; place orders for supplies when necessary.
• Provide guidance and support to junior kitchen staff in food preparation, line cooking, and plating.
• Participate in the recruitment, training, and mentoring of new kitchen employees to uphold restaurant standards.
• Prepare staff schedules, monitor attendance, and evaluate kitchen team performance.
• Uphold and enforce strict adherence to food safety, sanitation, and workplace safety standards.
• Take charge of managing kitchen operations in the absence of the Executive Chef.

Job Requirements

• Minimum 2 years of experience in a similar role within a restaurant or hotel kitchen.
• Strong knowledge of culinary methods, kitchen equipment, and operational best practices.
• Proficient in MS Office and restaurant software systems for scheduling and inventory.
• Demonstrated leadership and teamwork skills, with the ability to motivate and manage a kitchen team.
• Strong communication and interpersonal skills, with a proactive and solution-oriented approach.
• Passionate about food, creativity, and maintaining high standards in culinary execution.