Junior Sous Chef/ Chef De Partie

Initia International Pte. Ltd.; Singapore; In loco; SGD 31.000 - 42.000; Tempo pieno

Descrizione del lavoro

INITIA GROUP is hiring for a Chef De Partie and Junior Sous Chef to support the Head and Sous Chef in delivering high-quality dishes across multiple outlets in Singapore. You will manage kitchen sections, train junior staff, and help develop menus while ensuring food safety and cost controls.

The role requires flexibility for shifts including weekends/public holidays, standing for long periods, and the ability to adapt to a fast-paced environment.

Competenze

• Diploma or degree in Hotel Management or Culinary Arts (preferred but not required).
• Minimum 2 years’ relevant culinary experience in a restaurant or hospitality setting.
• Experience in Korean cuisine is an advantage due to our menu focus at certain outlets. (Not required)
• Strong teamwork and collaboration skills, with the ability to work both independently and as part of a team.
• Passion for creating great food and delivering exceptional service.
• Knowledge of safety and hygiene best practices, with excellent multitasking and organizational abilities. (A plus, but not required.)
• Flexibility to work shifts, including weekends and public holidays, based on business needs.
• This role may require standing for extended periods and handling moderately heavy kitchen items as part of daily duties.

Mansioni

• Prepare, cook, and present dishes according to established recipes, quality standards, and presentation guidelines.
• Manage and oversee the daily operations of an assigned kitchen section, ensuring timely and consistent food preparation.
• Ensure all ingredients are properly prepared, stored, labelled, and rotated to maintain freshness and minimise wastage.
• Monitor food quality, portion control, and consistency during service.
• Maintain cleanliness, hygiene, and food safety standards in accordance with Singapore regulations and company procedures.
• Monitor stock levels for the assigned section and inform the kitchen supervisor of replenishment requirements.
• Guide and support Commis Chefs and other kitchen team members in food preparation and kitchen procedures.
• Coordinate with other kitchen sections to ensure smooth workflow and timely order fulfilment.
• Maintain kitchen equipment and report any faults, maintenance needs, or safety concerns.
• Assist with menu preparation, new dish trials, and improvements to kitchen operations as required.

Conoscenze

Teamwork

Multitasking

Organizational skills

Food passion

Formazione

Diploma or degree in Hotel Management or Culinary Arts

Descrizione del lavoro

Job Title: Chef De Partie / Junior Sous Chef

Salary Range (Full-time): SGD 2,800 – SGD 3,800/month

Department:

Back-of-House - F&B Department

Location: Across Singapore

F&B brands

(depending on operational necessity)

Overall Job Objectives:

As a Chef De Partie (CDP) and/or Junior Sous Chef you are responsible for supporting the Head and Sous Chef delivering consistently high-quality food, handling purchase orders and ensuring that items arriving are documented. They ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

Chef De Partie Key duties and responsibilities:

• Prepare, cook, and present dishes according to established recipes, quality standards, and presentation guidelines.

• Manage and oversee the daily operations of an assigned kitchen section, ensuring timely and consistent food preparation.

• Ensure all ingredients are properly prepared, stored, labelled, and rotated to maintain freshness and minimise wastage.

• Monitor food quality, portion control, and consistency during service.

• Maintain cleanliness, hygiene, and food safety standards in accordance with Singapore regulations and company procedures.

• Monitor stock levels for the assigned section and inform the kitchen supervisor of replenishment requirements.

• Guide and support Commis Chefs and other kitchen team members in food preparation and kitchen procedures.

• Coordinate with other kitchen sections to ensure smooth workflow and timely order fulfilment.

• Maintain kitchen equipment and report any faults, maintenance needs, or safety concerns.

• Assist with menu preparation, new dish trials, and improvements to kitchen operations as required.

Junior Sous Chef Key duties and responsibilities:

• Assist the Sous Chef and Head Chef in overseeing daily kitchen operations, food preparation, and service delivery.

• Supervise kitchen staff to ensure food quality, consistency, presentation, and timely order fulfilment.

• Coordinate kitchen sections and allocate tasks to maintain an efficient workflow during service.

• Monitor food inventory, ordering requirements, portion control, and wastage to support cost management.

• Ensure compliance with food safety, hygiene, sanitation, and workplace safety standards in accordance with Singapore regulations and company procedures.

• Train, guide, and support kitchen team members to maintain performance and operational standards.

• Assist in monitoring food costs, ingredient usage, stock levels, and kitchen productivity.

• Support menu development, recipe standardisation, food preparation planning, and new dish implementation.

• Monitor kitchen equipment and report maintenance needs or operational issues promptly.

• Step in to oversee kitchen operations in the absence of the Sous Chef when required.

• Coordinate with service teams and management to address operational concerns and maintain a positive dining experience.

Qualifications:

• A diploma or degree in Hotel Management or Culinary Arts (preferred but not required).

• Minimum 2 years’ relevant culinary experience in a restaurant or hospitality setting.

• Experience in Korean cuisine is an advantage due to our menu focus at certain outlets. (Not required)

• Strong teamwork and collaboration skills, with the ability to work both independently and as part of a team.

• Passion for creating great food and delivering exceptional service.

• Knowledge of safety and hygiene best practices, with excellent multitasking and organizational abilities. (A plus, but not required.)

• Flexibility to work shifts, including weekends and public holidays, based on business needs.

• This role may require standing for extended periods and handling moderately heavy kitchen items as part of daily duties.

Key Deliverables:

• Prepare and present high-quality dishes in line with the head chef's standards and ensure consistency across all meals.

• Collaborate with the culinary team to maintain high standards of food quality, service, and kitchen operations.

• Adhere to health, safety, and hygiene standards while optimizing cooking processes for efficiency.

• Manage stocktaking, order supplies as needed, and maintain inventory accuracy.

• Handle any kitchen-related issues efficiently and assist in other areas when required.

ABOUT US:

INITIA GROUP

is a leading lifestyle, beauty, wellness, and F&B group in Singapore and Malaysia. We have been in the beauty and F&B industry for years and are now also in Art, Retail, and Photo Studios. We are a fast-growing company that continuously introduces innovative and on-trend concepts. As we continue to expand across Singapore and Malaysia, we are looking for passionate individuals to join our growing team.

INITIA Group is committed to fair and merit-based employment practices. We welcome applications from all suitably qualified candidates and provide equal employment opportunities based on skills, experience, and job requirements.