Junior Sous Chef: Drive Kitchen Excellence

NUVE HOLDINGS PTE. LTD.; Singapore; On-site; SGD 30,000 - 42,000; Full time

Job summary

NUVE HOLDINGS PTE. LTD. seeks a dedicated Junior Sous Chef to assist the Head Chef and uphold kitchen standards. You will prepare dishes per guest orders, meet production requirements and ensure quality while keeping a clean, sanitary work area.

You will lead and train staff, help with menu planning and food costing, and ensure NEA-compliant food handling. This role requires teamwork and flexibility to work rotating shifts, weekends and public holidays.

Qualifications

• At least 1 to 2 years of relevant experience with Asia/ Western cuisine.
• Must have completed the Basic Food Hygiene course.
• Able to manage and uphold sanitation and hygiene standards.
• Team player but also able to work independently.
• Possesses strong initiative and a proactive attitude.
• Able to multi-task and thrive in a fast-paced environment.
• Able to work on rotating shifts, weekends and public holiday.

Responsibilities

• Support the Head Chef and the team in ensuring smooth daily operations.
• Maintain the quality, quantity, and accuracy of food items prepared and presented according to company and Head Chef-approved recipes.
• Verify that all ordered ingredients are received in the correct quantity and stored under proper conditions.
• Ensure all food handling and hygiene practices comply with NEA standards.
• Lead, train, evaluate and motivate kitchen staff to maintain cultural values and food production standards.
• Support food and menu planning, event menu preparation, food costing and quality control.
• Perform other ad hoc duties as assigned.

Skills

Teamwork

Initiative

Multi-tasking

Fast-paced

Job description

NUVE HOLDINGS PTE. LTD. seeks a dedicated Junior Sous Chef to assist the Head Chef and uphold kitchen standards. You will prepare dishes per guest orders, meet production requirements and ensure quality while keeping a clean, sanitary work area.

You will lead and train staff, help with menu planning and food costing, and ensure NEA-compliant food handling. This role requires teamwork and flexibility to work rotating shifts, weekends and public holidays.