Junior Sous/Sous Chef

1-SOLEIL PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prominent culinary establishment in Singapore is seeking a Junior Sous/Sous Chef to assist the Head Chef in a Western kitchen. The ideal candidate has 4-5 years of relevant experience and a strong initiative. Responsibilities include assisting with food preparation, maintaining hygiene standards, and menu planning. A Basic Food Hygiene certification is required. This position may require working during weekends and public holidays.

Qualifications

• 4 to 5 years relevant experience in cuisines.
• Experience in Western Cuisine preparation is an advantage.
• Strong sense of initiative and ability to enforce hygiene standards.

Responsibilities

• Assist Head Chef in creation and preparation of Western cuisine.
• Ensure food handling and hygiene regulations are followed.
• Responsible for food and menu planning, food costing, and quality control.

Skills

Culinary skills

Managerial skills

Initiative

Education

Basic Food Hygiene course

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.