Junior Sous Chef - Lead Japanese Kitchen & Innovation

STRAC PTE. LTD.; Singapore; On-site; SGD 47,000 - 76,000; Full time

Benefits offered by this job

Birthday Leave

Staff Discounts across outlets

Medical and Health Insurance coverage

Mentorship from industry professionals

Fixed Mondays OFF

Meal Allowances

Performance Bonus

Job summary

STRAC PTE. LTD. is seeking a Senior Chef de Partie or Junior Sous Chef to join our kitchen team in Singapore.

You will assist the Executive Chef in daily operations, lead kitchen staff, and ensure top-notch quality and presentation of dishes with a focus on authentic Japanese techniques and flavors. The role requires strong leadership, creativity, and the ability to thrive in a fast-paced environment while maintaining high standards of hygiene and cost control.

Qualifications

• Proven experience as a Senior Chef de Partie or Junior Sous Chef.
• Excellent leadership and team management skills.
• Creative mindset with culinary excellence and innovation.
• Ability to work in a fast-paced environment and under pressure.

Responsibilities

• Assist the Executive Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating.
• Lead and manage kitchen staff, ensuring training, supervision, and motivation.
• Ensure consistent quality and presentation of dishes, meeting high standards.
• Maintain high standards of hygiene, food safety, and sanitation in line with regulations.
• Manage inventory, order supplies, and control food costs to maximize profitability.
• Collaborate with the team to innovate and improve recipes and cooking methods.
• Contribute to menu development and design, incorporating authentic Japanese techniques and flavors.

Skills

Leadership

Team management

Creativity

Pressure handling

Japanese cuisine

Job description

STRAC PTE. LTD. is seeking a Senior Chef de Partie or Junior Sous Chef to join our kitchen team in Singapore.

You will assist the Executive Chef in daily operations, lead kitchen staff, and ensure top-notch quality and presentation of dishes with a focus on authentic Japanese techniques and flavors. The role requires strong leadership, creativity, and the ability to thrive in a fast-paced environment while maintaining high standards of hygiene and cost control.