Junior Sous/Sous Chef

1-SOLEIL PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A local culinary establishment in Singapore is seeking a professional Junior Sous/Sous Chef. You will support the Head Chef, ensuring high standards in food preparation and hygiene. Candidates should have 4-5 years of experience in Western cuisine and a Basic Food Hygiene certification. This position requires initiative and the ability to work flexible hours including weekends and public holidays.

Qualifications

• 4–5 years of relevant experience in Western cuisines.
• Experience in Western cuisine preparation is advantageous.
• Completion of Basic Food Hygiene course is required.
• Strong sense of initiative and adaptability is essential.

Responsibilities

• Assist Head Chefs with creation and preparation of Western cuisine.
• Ensure food handling and hygiene regulations are followed.
• Check quality and quantity of food items served.

Skills

Culinary skills

Managerial skills

Food hygiene knowledge

Initiative

Job description

We are looking for a professional Junior Sous/ Sous Chef to be the second in command in our Western kitchen, following our Head Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Job Responsibilities

• Assist Head Chefs with creation and preparation of Western cuisine.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.
• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes
• Check that quantity and quality of items ordered are received and stored in proper condition.
• Ensuring highest quality of food served in the appropriate time frame.
• Responsible for food and menu planning, organizing event menu, food costing and quality control.
• Other ad-hoc duties as requested.

Job Requirements

• Candidate must possess at least 4 to 5 years relevant experience in cuisines;
• With Western Cuisine preparation experience will add advantage;
• Must have completed Basic Food Hygiene course;
• Possess a strong sense of initiative;
• Manage and maintain sanitation and hygiene standards;
• Willing to learn and adapt to various line positions with locations;
• Willing to work on weekends and public holidays.