Junior Sous Chef (Halal & Banquet Operations)

CROWNE PLAZA CHANGI AIRPORT; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading hotel is seeking a Junior Sous Chef to assist in managing kitchen activities and uphold high food safety standards. You will be involved in menu development, supervising culinary staff, and ensuring smooth kitchen operations. This role requires a passion for culinary excellence and effective management skills.

Benefits

Competitive salary

Comprehensive benefits

Uniform provided

Room discounts

Top-tier training

Qualifications

• 3 years of supervisory experience, including management roles.
• Culinary degree or equivalent qualification.

Responsibilities

• Assist Executive Chef in kitchen operations and menu development.
• Manage daily food production and ensure adherence to safety guidelines.
• Develop training plans for kitchen staff.

Skills

Culinary Arts

Management

Food Safety

Communication

Education

Diploma in Culinary Arts

Job description

As Junior Sous Chef (Halal/Banquet Operations), you’ll assist the Executive Chef in directing all kitchen activities and preparing our delicious Asian cuisines—helping create memorable experiences for guests whenever they dine in our hotel. You’ll also ensure your kitchen runs smoothly daily and meets our high standards for quality control.

A little taste of your day-to-day

Every day is different, but you’ll mostly be:

• Participating in the preparation of the hotel’s revenue plan and marketing programs
• Working with your superior in managing the department’s budget
• Organizing food products with cost efficiency
• Attending and participating in meetings as required
• Assisting the Executive Chef in developing training plans and materials in line with hygiene and food safety guidelines; implementing training for Food Production and other Food & Beverage employees
• Managing day-to-day operations of Food Production in halal and banquet services, and informing the Executive Chef of major decisions in their absence
• Maintaining good communication and relations with staff
• Developing efficient work rosters in accordance with local labour laws
• Helping to develop popular menus offering value for money, in line with IHG guidelines
• Participating in food tastings and events
• Maintaining and improving food standards and presentation, keeping up with market trends
• Ensuring all procedures adhere to OH&S policies and safety guidelines, and that staff do the same
• Adhering to occupational health and safety legislation and policies
• Being familiar with property safety, first aid, fire, and emergency procedures; operating equipment safely
• Initiating actions to correct hazards and reporting potential dangers
• Logging security incidents and accidents as per hotel requirements
• Maintaining food safety and hygiene standards according to IHG and HACCP, with updated halal documentation

What we need from you

• A diploma in Culinary Arts or equivalent qualification
• At least 3 years of supervisory experience, including management roles

What you can expect from us

We support our team with everything needed to succeed—from a competitive salary and comprehensive benefits to uniform, room discounts, and top-tier training.

Our mission is to foster inclusive teams where everyone feels valued and encouraged to bring their whole selves to work. IHG Hotels & Resorts is committed to equal employment opportunities, promoting a culture of trust, support, and acceptance, welcoming diverse backgrounds and perspectives.

We also prioritize wellbeing through our myWellbeing framework, supporting your health, lifestyle, and workplace needs.

Join us and become part of our global family, making a difference together.