Junior Sous Chef - Kitchen Lead & Hygiene Standards

Capella Hotel Singapore; Singapore; On-site; SGD 36,000 - 58,000; Full time

Job summary

Capella Hotel Singapore is seeking a Junior Sous Chef to assist the Sous Chef and guide preparation across all workstations in a luxury hotel environment. You will lead kitchen operations, ensure service standards, and support hygiene and safety compliance.

The role emphasizes team leadership, hands-on coaching, and collaboration with Stewarding to maintain peak culinary productivity and freshness for guests.

Qualifications

• At least 3 years of experience in a similar capacity at a luxury hotel or upscale restaurant.
• Prior experience in managing a team.
• Knowledge of food and kitchen equipment.
• Experienced in recipe formulation.

Responsibilities

• Guide the preparation of food across workstations based on speed and rhythm of service.
• Guide the plating of food items across the workstations.
• Guide the preparation of workstations before the start of each service.
• Monitor inventory level to ensure sufficient inventory for kitchen operations.
• Prepare operating budgets.
• Provide on-the-job training and performance evaluation to subordinates.
• Liaise with Stewarding to schedule cleaning and pest control.
• Guide colleague in the usage of emerging technology and tools to improve work productivity.
• Perform audits on staff's adherence to hygiene standards.
• Perform audits on staff's adherence to food waste SOPs.
• Perform audits on staff's adherence to Workplace Safety and Health policies.

Skills

Team leadership

Kitchen operations

Food hygiene

Audits

Recipe formulation

Inventory management

Job description

Capella Hotel Singapore is seeking a Junior Sous Chef to assist the Sous Chef and guide preparation across all workstations in a luxury hotel environment. You will lead kitchen operations, ensure service standards, and support hygiene and safety compliance.

The role emphasizes team leadership, hands-on coaching, and collaboration with Stewarding to maintain peak culinary productivity and freshness for guests.