Junior Sous Chef (Attractions)

Resorts World Sentosa; Singapore; On-site; SGD 42,000 - 64,000; Full time

Job summary

Resorts World Sentosa seeks an experienced Sous Chef to assist in daily kitchen operations, supervise a high-performing team, and ensure consistent quality across all service periods.

You will support menu planning, implement recipes and standards, monitor food costs, maintain HACCP compliance, and uphold hygiene and safety in a fast-paced environment. Weekend/public holiday shifts may be required.

Qualifications

• Certificate in Culinary Skills, GCE ‘O’ Level, or equivalent professional qualification.
• Minimum 5 years of culinary experience in Local, Japanese, Western Cuisine; QSR environment will be an added advantage
• Prior supervisory experience is preferred
• Proficient in Microsoft Office applications
• Knowledge of HACCP
• Strong leadership and supervisory skills
• Ability to work shift, weekends/public holidays

Responsibilities

• Assist the Sous Chef in overseeing daily kitchen operations, including food preparation, service execution, and quality assurance.
• Support menu planning initiatives and ensure proper implementation of recipes and standards.
• Ensure consistency in food quality, taste, and presentation across all service periods.
• Supervise, coach, and motivate kitchen team members to maintain high performance standards.
• Monitor the progress and development of cooks and provide guidance where necessary.
• Foster teamwork and promote a positive and professional kitchen environment.
• Support inventory management and stock control processes to minimise wastage.
• Assist in monitoring food costs and ensuring efficient utilisation of resources.
• Ensure compliance with hygiene, HACCP, and workplace safety standards.
• Enforce kitchen operating procedures and sanitation guidelines.
• Maintain a safe, clean, and organised kitchen environment at all times.
• Contribute to delivering outstanding guest satisfaction through effective leadership and consistent culinary execution.

Skills

Culinary leadership

Food cost control

HACCP knowledge

Team supervision

Menu planning

Education

Certificate in Culinary Skills / GCE O Level

Tools

Microsoft Office

Job description

• Assist the Sous Chef in overseeing daily kitchen operations, including food preparation, service execution, and quality assurance.
• Support menu planning initiatives and ensure proper implementation of recipes and standards.
• Ensure consistency in food quality, taste, and presentation across all service periods.

Team Supervision & Development:

• Supervise, coach, and motivate kitchen team members to maintain high performance standards.
• Monitor the progress and development of cooks and provide guidance where necessary.
• Foster teamwork and promote a positive and professional kitchen environment.

Food Cost & Inventory Control

• Support inventory management and stock control processes to minimise wastage.
• Assist in monitoring food costs and ensuring efficient utilisation of resources.
• Ensure compliance with hygiene, HACCP, and workplace safety standards.
• Enforce kitchen operating procedures and sanitation guidelines.
• Maintain a safe, clean, and organised kitchen environment at all times.
• Contribute to delivering outstanding guest satisfaction through effective leadership and consistent culinary execution.

Job Requirements:

• Certificate in Culinary Skills, GCE ‘O’ Level, or equivalent professional qualification.
• Minimum 5 years of culinary experience. Local, Japanese, Western Cuisine experience in a QSR environment will be an added advantage
• Prior supervisory experience is preferred.
• Proficient in Microsoft Office applications.
• Knowledge of HACCP.
• Good interpersonal, communication, and supervisory skills.
• Strong leadership and team supervision capabilities.
• Good operational planning and organisational skills.
• Sound understanding of food cost control and inventory management.
• Strong problem-solving and decision-making abilities.
• Ability to work effectively in a fast-paced, high-pressure environment.
• Able to perform shift work, and willing to work during weekends/public holidays.