Junior Sous Chef / 5 days

LE JARDIN FORT CANNING PTE. LTD.; Singapore; On-site; SGD 36,000 - 50,000; Full time

Job summary

A growing culinary company in Singapore is seeking a Jr Sous Chef with a passion for the culinary arts. Responsibilities include managing kitchen operations, developing new menu items, and ensuring high standards of food hygiene. The ideal candidate should have at least 2 years of experience in the industry and a WSQ Food Hygiene certificate. Join us in creating exceptional dining experiences.

Qualifications

• At least 2 years of experience in the similar industry.
• Fast learner and motivated.
• Ability to manage costs effectively.
• Innovative in curating new dishes.
• Positive attitude in interacting with both guests and staff.

Responsibilities

• Manage daily kitchen operations and ensure food quality.
• Develop new menu items and improve existing ones.
• Ensure compliance with health and safety regulations.
• Promote teamwork through effective communication.
• Order stocks and manage inventory.
• Promote teamwork through communication.
• Collaborate with other chefs.
• Cook and adhere to kitchen SOPs.
• Maintain hygiene and safety standards.

Skills

Leadership

Cost management

Innovation in food curation

Positive attitude

Education

WSQ Food Hygiene certificate

Job description

About the Role

Our growing company is on the lookout for a Jr Sous Chef who holds a strong passion for food, cooking and the culinary industry. Here at Fleursophy Group, what defines us are our Food, People, and Ambiance, as we strive to provide the best dining experience to our customers.

Job Duties

• Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times
• Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items
• Comply with all Company policies and procedures to ensure that all statutory regulations complied
• Establish performance and development goals for team members.
• Assist Head Chef in ordering stocks to maintain inventory at all times
• Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.
• Promote teamwork and quality service through daily communication and coordination with other departments
• Working closely with other Chefs of all levels
• Perform other duties as directed by management / stakeholders
• Cook and maintain kitchen Standard Operating Procedures (SOPs)
• Ensure standards of food hygiene, health and safety are monitored and continually upgraded at the standard required by the NEA.

Job Requirements

• At least 2 years of experience in the similar industry
• Motivated (Leadership), result-oriented (result-driven) and a fast learner
• Balancing skill in cost management
• Innovative in curating new dishes
• Positive attitude in interacting with both guests and staff
• WSQ Food Hygiene certificate