(Junior) Sous Chef, F&B Culinary (Attractions & Destination Experience)

RESORTS WORLD AT SENTOSA PTE. LTD.; Singapore; On-site; SGD 42,000 - 64,000; Full time

Job summary

Resorts World at Sentosa Pte. Ltd. in Singapore seeks a capable Culinary Supervisor to oversee daily kitchen operations, ensure food preparation and presentation meet standards, and support menu implementation.

You will collaborate with chefs, ensure recipe consistency, and maintain quality across service periods. Lead the kitchen team, monitor costs, uphold HACCP and hygiene standards, and work shifts including weekends and public holidays to deliver exceptional guest experiences.

Qualifications

• Certificate in Culinary Skills or equivalent.
• Minimum 4 years of culinary experience.
• Supervisory experience preferred.
• Proficient in Microsoft Office.
• Knowledge of HACCP.

Responsibilities

• Oversee daily kitchen operations including food prep and service.
• Support menu planning and ensure recipe implementation.
• Ensure consistency of food quality, taste and presentation.
• Supervise and develop kitchen staff.
• Monitor costs and minimise wastage; control inventory.
• Ensure hygiene, safety and compliance with standards.

Skills

Leadership

Supervisory skills

Communication

Interpersonal skills

Problem-solving

Organisational skills

Food cost control

Time management

Education

Culinary certificate

GCE O-Level

Food safety training

Tools

Microsoft Office

Job description

Job Responsibilities:

Culinary Operations & Support:

• Assist the 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.

Food Safety, Hygiene & Compliance:

• 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.

Guest Satisfaction & Service Excellence:

• 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 4 years of culinary experience. Japanese Cuisineexperience in a hotel/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.