Junior Sous Chef (Bakery)

Capella Hotel Singapore; Singapore; On-site; SGD 36,000 - 58,000; Full time

Job summary

Capella Hotel Singapore is seeking a Junior Sous Chef to assist the Sous Chef and guide preparation across all workstations in a luxury hotel environment. You will lead kitchen operations, ensure service standards, and support hygiene and safety compliance.

The role emphasizes team leadership, hands-on coaching, and collaboration with Stewarding to maintain peak culinary productivity and freshness for guests.

Qualifications

• At least 3 years of experience in a similar capacity at a luxury hotel or upscale restaurant.
• Prior experience in managing a team.
• Knowledge of food and kitchen equipment.
• Experienced in recipe formulation.

Responsibilities

• Guide the preparation of food across workstations based on speed and rhythm of service.
• Guide the plating of food items across the workstations.
• Guide the preparation of workstations before the start of each service.
• Monitor inventory level to ensure sufficient inventory for kitchen operations.
• Prepare operating budgets.
• Provide on-the-job training and performance evaluation to subordinates.
• Liaise with Stewarding to schedule cleaning and pest control.
• Guide colleague in the usage of emerging technology and tools to improve work productivity.
• Perform audits on staff's adherence to hygiene standards.
• Perform audits on staff's adherence to food waste SOPs.
• Perform audits on staff's adherence to Workplace Safety and Health policies.

Skills

Team leadership

Kitchen operations

Food hygiene

Audits

Recipe formulation

Inventory management

Job description

Position Overview

The Junior Sous Chef assist the Sous chef to guide preparation of food across all workstations. The individual guides all sections of the kitchen's operations, implements continuous improvement across all workstations, performs audits on adherence of customer service standards and leads the compliance of service, food hygiene, health, and safety standards.

The Role

Kitchen Operations

• Guide the preparation of food across workstations based on speed and rhythm of service
• Guide the plating of food items across the workstations
• Guide the preparation of workstations before the start of each service
• Monitor inventory level to ensure sufficient inventory for kitchen operations
• Prepare operating budgets
• Provide on-the-job training and performance evaluation to subordinates
• Liaise with Stewarding to schedule cleaning and pest control
• Guide colleague in the usage of emerging technology and tools to improve work productivity

Maintain Hygiene, Safety and Standards

• Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards
• Perform audits on staff's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
• Perform audits on staff' adherence to the organisation's Workplace Safety and Health (WSH) policies and procedures

Talent Profile

1. At least 3 years of experience in a similar capacity at a luxury hotel or upscale restaurant
2. Prior experience in managing a team
3. Knowledge of food and kitchen equipment
4. Experienced in recipe formulation