Sous Chef (Japanese)

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

Job summary

A leading dining establishment in Singapore is looking for an experienced Sous Chef to support its Modern Japanese kitchen. The successful candidate will assist the Head Chef with culinary preparation, food planning, and quality control. Ideal applicants should have 4-5 years of relevant experience, particularly in Japanese dining, and a commitment to high sanitation standards. Weekend and public holiday work is required. Competitive compensation and a dynamic kitchen environment await.

Qualifications

• 4 to 5 years of relevant experience, preferably in Japanese dining cuisines.
• Strong sense of initiative.
• Ability to manage and maintain sanitation and hygiene standards.

Responsibilities

• Assist Head Chef with creation and preparation of Japanese cuisine.
• Responsible for food and menu planning and quality control.
• Ensure that food handling regulations are followed.

Skills

Japanese cuisine experience

Initiative

Sanitation and hygiene awareness

Sanitation and hygiene standards

Education

Completion of Basic Food Hygiene course

Job description

We are looking for a professional Sous Chef to support our Modern Japanese kitchen, Oumi. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Learn more about our restaurant here! https://www.1-group.sg/oumi

Job Responsibilities

• Assist Head Chef with creation and preparation of Japanese cuisine.
• Responsible for food and menu planning, organizing event menu, food costing and quality control.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA Standards.
• Ensuring highest quality of food served in the appropriate time frame.
• Track the inventory of the kitchen and food supplies.
• Other ad-hoc duties as requested.

Job Requirements

• Candidate must possess at least 4 to 5 years relevant experience, preferably in Japanese dining cuisines;
• 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