Production / Central Kitchen Junior Sous Chef

VIOLET OON INC PTE LTD; Singapore; On-site; SGD 28,000 - 38,000; Full time

Job summary

VIOLET OON INC PTE LTD in Singapore is seeking a Junior Sous Chef to help drive kitchen operations and ensure consistent quality from base ingredients to plated dishes. You will assist in maintaining recipe integrity, portion control, and adherence to hygiene standards as part of a collaborative team.

You will manage stock, support production targets, monitor costs, and work flexibly to meet business needs. Prior kitchen experience is preferred for this hands-on role.

Qualifications

• Culinary skills and knowledge of recipes.

Responsibilities

• Responsible for the entire process of production items from scratch form base ingredients.
• To keep to assigned recipes and portion controls.
• Maintain and upkeep Quality Control as per company standards.
• Meet assigned Prep & production targets and schedule according to business levels.
• Keep track of all stock levels of produced.
• Control and monitor stock level of all raw ingredients and semi-finished products.
• To be prepared to increase prep & production on an ad hoc basis as per business needs.
• Controlling food costs and wastage levels.
• Maintain a high level of cleanliness and hygiene in line with SFA A grade requirements.
• Ensures all kitchen equipment and tools are used safely, correctly and kept in good working condition at all times.
• Works as a team player to support other employees in completing their tasks.
• Adheres to rules and regulations set by higher management.
• Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.
• At least with relevant working experience in the related field is required for this position.
• Required Skill(s): Culinary

Skills

Culinary

Job description

Positions available: Junior Sous Chef

JOB DUTIES & RESPONSIBILITIES

• Responsible for the entire process of production items from scratch form base ingredients
• To Keep to assigned recipes and portion controls
• Maintain and upkeep Quality Control as per company standards
• Meet assigned Prep & production targets and schedule according to business levels
• Keep track of all stock levels of produced
• Control and monitor stock level of all raw ingredients and semi-finished products
• To be prepared to increase prep & production on a ad hoc basis as per business needs
• Controlling food costs and wastage levels
• Maintain a high level of cleanliness and hygiene in line with SFA A grade requirements
• Ensures all kitchen equipment and tools are used safely, correctly and kept in good working condition at all times
• Works as a team player to support other employees in completing their tasks
• Adheres to rules and regulations set by higher management
• Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals
• At least with relevant working experience in the related field is required for this position.
• Required Skill(s): Culinary