Junior Sous Chef (New Concept)

35 EMBER PTE. LTD.; Singapore; On-site; SGD 42,408 - 58,032; Full time

Job summary

35 Ember Pte. Ltd. invites applications for a hands-on Kitchen Supervisor role to uphold high standards of food and safety. You will oversee daily kitchen operations and support the Head Chef in inventory, ordering, and staff management.

Responsibilities include assisting in R&D for new menu items, maintaining storage and SOPs, and ensuring NEA-compliant hygiene. Collaborative teamwork and leadership are essential for success.

Qualifications

• Experience in kitchen operations and team supervision.
• Knowledge of NEA food safety and hygiene standards.
• Ability to plan menus and contribute to R&D for new items.
• Strong communication and coordination with multiple departments.

Responsibilities

• Responsible for the day-to-day operation of the kitchen, producing the highest standard of food at all times.
• Assist in research and development (R&D) for new menu items, recipes, products, and processes, while improving on existing menu items.
• Assist the Head Chef in ordering stocks to maintain inventory at all times and ensure proper storage of food and beverage products, inventory, and equipment.
• Follow procedures to replenish supplies in a timely manner, minimize waste, and maintain kitchen SOPs.
• Ensure standards of food hygiene, health, and safety are monitored and continually upgraded to the standard required by the National Environment Agency (NEA).
• Establish performance and development goals for team members and promote teamwork through daily communication and coordination with other departments.
• Work closely with other Chefs of all levels and perform other duties as directed by management / stakeholders.
• Manage the kitchen team in the Head Chef's absence, including creating schedules for kitchen employees and evaluating their performance.

Skills

Kitchen operations

Team leadership

Food safety

Menu development

Inventory management

Job description

Job Responsibilities

1. Responsible for the day-to-day operation of the kitchen, producing the highest standard of food at all times.


2. Assist in research and development (R&D) for new menu items, recipes, products, and processes, while improving on existing menu items.


3. Assist the Head Chef in ordering stocks to maintain inventory at all times and ensure proper storage of food and beverage products, inventory, and equipment.


4. Follow procedures to replenish supplies in a timely manner, minimize waste, and maintain kitchen SOPs.


5. Ensure standards of food hygiene, health, and safety are monitored and continually upgraded to the standard required by the National Environment Agency (NEA).


6. Establish performance and development goals for team members and promote teamwork through daily communication and coordination with other departments.


7. Work closely with other Chefs of all levels and perform other duties as directed by management / stakeholders.


8. Manage the kitchen team in the Head Chef's absence, including creating schedules for kitchen employees and evaluating their performance.