Junior Sous Chef (Japanese Cuisine)

Resorts World Sentosa; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A luxury resort and hospitality group in Singapore seeks a Junior Sous Chef to oversee daily Japanese cuisine operations. The role involves supervising kitchen staff, contributing to menu development, and maintaining high standards of food quality and hygiene. The ideal candidate should have at least 4 years of culinary experience, preferably in Japanese cuisine, and a culinary qualification. This position offers an opportunity to work in a vibrant culinary environment.

Qualifications

• Minimum 4 years of relevant culinary experience, preferably in Japanese cuisine.
• Knowledge of food cost management and stock control.
• Experience in kitchen administration.

Responsibilities

• Oversee daily Japanese cuisine kitchen operations.
• Contribute to menu planning and development.
• Supervise and mentor junior cooks.
• Prepare kitchen reports and documentation.

Skills

Culinary Skills

Team Leadership

Food Hygiene Standards

Menu Planning

Education

Certificate in Culinary Skills or equivalent

Tools

Microsoft Office

Job description

Job Summary

We are seeking a Junior Sous Chef to oversee daily Japanese fine dining cuisine kitchen operations, ensuring consistency, quality, and compliant with hygiene standards. This role is responsible for supervising kitchen staff, contributing to menu development, and supporting the restaurant’s brand concept through authentic Japanese culinary offerings.

Key Responsibilities

- Kitchen Operations & Standards

• Oversee daily Japanese cuisine kitchen operations in compliance with food hygiene standards with accordance to SFA, and operating procedures.
• Maintain authenticity and consistency of culinary offerings aligned with the restaurant’s brand concept.
• Monitor food preparation, inventory levels, and kitchen workflow to ensure efficiency and quality.

- Menu Planning & Cost Control

• Contribute to menu planning and development, including seasonal and innovative Thai dishes.
• Implement cost control measures, portion management, and waste reduction.
• Manage procurement and stock monitoring.

- Team Leadership & Training

• Supervise, guide, and mentor junior cooks to develop skills and maintain standards.
• Ensure team compliance with food safety, hygiene, and quality requirements.
• Motivate and coach staff to achieve high performance and kitchen excellence.

- Administration

• Prepare reports, records, and kitchen documentation as required.
• Carry out other duties as assigned by Management.

Required Qualifications

• Certificate in Culinary Skills, GCE ‘O’ Level, or equivalent qualification.
• Minimum 4 years of relevant culinary experience, preferably in hotels or restaurants with Japanese cuisine focus.
• Knowledge of food cost management, stock control, and kitchen administration.
• Proficient in Microsoft Office applications.