Sous Chef - Jr Sous Jobs, Salary up to SGD 4,200 in Olivia Restaurant Pte Ltd - Maukerja

Olivia Restaurant | Singapore

Olivia Restaurant is part of Olivia Group, a growing F&B group in Singapore. We are committed to delivering quality food, warm hospitality, and consistent dining experiences across our restaurants.

We are looking for a motivated and experienced Sous Chef / Junior Sous Chef to join our kitchen team and support the Head Chef in managing daily kitchen operations, food preparation, quality, and team performance.

This is a hands-on role suited to a chef who takes pride in food quality, kitchen discipline, consistency, and teamwork.

Key Responsibilities

• Oversee daily food preparation and kitchen duties assigned by the Head Chef and other superiors, ensuring that food quality and restaurant standards are consistently maintained.
• Follow instructions and recommendations from the Head Chef and management to complete daily operational requirements.
• Coordinate daily kitchen activities closely with the Head Chef and production team.
• Step in and assume the Head Chef's responsibilities when required during periods of absence.
• Work closely with all members of the kitchen and production team to achieve the highest quality of food in accordance with established recipes, standards, and procedures.
• Collaborate with the marketing and management teams on menu promotions, new products, and initiatives to improve sales.
• Estimate daily production and preparation requirements based on business needs and expected demand.
• Check the quality and freshness of raw materials and cooked food to ensure that established standards are consistently met.
• Ensure that food preparation, cooking, production, plating, and presentation are maintained at the highest standards.
• Monitor food quality, guest satisfaction, operating costs, and food costs on an ongoing basis.
• Maintain high standards of kitchen cleanliness, hygiene, food safety, receiving, storage, and sanitation.
• Maintain full knowledge of all menu items, including recipes, ingredients, preparation methods, cooking techniques, portioning, and presentation standards.
• Ensure proper stock rotation, storage, handling, and minimisation of food wastage.
• Support training, coaching, and development of junior kitchen team members.
• Ensure that kitchen operations comply with company SOPs, food safety requirements, and workplace safety standards.
• Assist the Head Chef with maintaining smooth and efficient kitchen operations during busy service periods.

Requirements

• Minimum 3–5 years of relevant professional kitchen experience, preferably in a restaurant, hotel, or established F&B environment.
• Previous experience as a Sous Chef, Junior Sous Chef, Chef de Partie, or senior kitchen position.
• Strong knowledge of food preparation, cooking techniques, food safety, hygiene, and kitchen operations.
• Good understanding of recipes, portion control, food costing, stock management, and wastage control.
• Able to lead and motivate a kitchen team in a fast-paced environment.
• Able to work independently and take responsibility when required.
• Good organisational and communication skills.
• Strong attention to detail and commitment to food quality and consistency.
• Willing to work shifts, weekends, and public holidays as required by restaurant operations.
• Relevant culinary qualifications or food-safety certification will be an advantage.

What We Offer

• Competitive salary based on experience and qualifications.
• Opportunity to grow with an established and expanding F&B group.
• Hands-on leadership role with opportunities for career development.
• Supportive and professional working environment.

Job Types: Full-time, Contract, Internship

Pay: $3,800.00 - $4,200.00 per month

Work Location: In person