Junior Sous Chef: Cold Kitchen Lead & Training Coach

OUE Limited; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

Hilton is seeking a Junior Sous Chef, Garde Manger to lead the team in the absence of senior chefs and ensure smooth culinary operations in the hotel kitchen. You will manage cold kitchen production, maintain quality standards and support menu development at Hilton.

The role requires strong HACCP knowledge, a minimum of 5 years as a hotel cook and at least 2 years in supervision, with a hands-on training approach and ability to work under pressure. Singapore-based posting.

Qualifications

• 5 years as cook in a hotel or high-standard restaurant.
• At least 2 years in supervisory role.
• Possess a valid Food Hygiene certificate.
• Dynamic and creative individual with culinary arts, menu design and promotions.

Responsibilities

• Assist to plan, prepare and maintain high quality cold food production.
• Work with recipes, standards and plating guides.
• Maintain HACCP aspects within the operation.
• Train and guide team members and ensure proper SOPs.
• Participate in team meetings to improve culinary operation and communication.
• Coordinate and participate in all production pertaining to the kitchen.

Skills

Hotel Cook

Supervisory experience

Food Hygiene Certificate

HACCP Knowledge

Job description

Hilton is seeking a Junior Sous Chef, Garde Manger to lead the team in the absence of senior chefs and ensure smooth culinary operations in the hotel kitchen. You will manage cold kitchen production, maintain quality standards and support menu development at Hilton.

The role requires strong HACCP knowledge, a minimum of 5 years as a hotel cook and at least 2 years in supervision, with a hands-on training approach and ability to work under pressure. Singapore-based posting.