- Tanglin Road Tanglin Central Region (Singapore) Singapore
Full Time JUNIOR SOUS CHEF | 5-6 DAYS WORK WEEK | $1500 SIGN ON BONUS* | SG-SPR Jobs, Salary up to SGD 3,300 in CREATIVE EATERIES PTE LTD Central Region (Singapore) - Maukerja
JUNIOR SOUS CHEF | 5-6 DAYS WORK WEEK | $1500 SIGN ON BONUS* | SG-SPR
CREATIVE EATERIES PTE LTD
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Job Description
Responsibilities
ESSENTIAL DUTIES AND RESPONSIBILITIES
Kitchen Operations & Culinary Execution
Service Leadership: Lead daily station preparation and service, ensuring all hot and cold dishes are executed consistently to established recipes and presentation standards.
Menu Development: Assist the Sous Chef in testing, developing, and costing new seasonal menus, daily specials, and recipes.
Cost & Inventory Control: Support food cost management by monitoring portion control, minimizing wastage, and assisting with weekly stock counts and food storage management.
Team Leadership & Training
Staff Supervision: Direct and guide junior team members, and kitchen helpers during service to ensure a smooth, efficient workflow.
Training & Mentorship: Actively participate in onboarding and training junior kitchen staff on cooking techniques, plating standards, and kitchen efficiency.
Hygiene, Safety & Quality Assurance
Sanitation Standards: Enforce strict adherence to food safety, hygiene, and handling procedures in line with company policies and local health regulations.
Quality Control: Inspect all incoming produce and ingredients for freshness and quality, ensuring proper stock rotation (FIFO).
REQUIREMENTS
Valid WSQ Food Safety Course Level 1 (or equivalent Food Hygiene Certification).
Minimum 2–3 years of relevant culinary experience in a fast-paced kitchen environment
Solid foundational knife skills and mastery of hot/cold line cooking techniques.
Basic understanding of kitchen food costing, stock control, and portion management.
Strong communication skills with a calm, effective leadership style under pressure during peak service.
Kitchen Operations & Culinary Execution
Service Leadership: Lead daily station preparation and service, ensuring all hot and cold dishes are executed consistently to established recipes and presentation standards.
Menu Development: Assist the Sous Chef in testing, developing, and costing new seasonal menus, daily specials, and recipes.
Cost & Inventory Control: Support food cost management by monitoring portion control, minimizing wastage, and assisting with weekly stock counts and food storage management.
Team Leadership & Training
Staff Supervision: Direct and guide junior team members, and kitchen helpers during service to ensure a smooth, efficient workflow.
Training & Mentorship: Actively participate in onboarding and training junior kitchen staff on cooking techniques, plating standards, and kitchen efficiency.
Hygiene, Safety & Quality Assurance
Sanitation Standards: Enforce strict adherence to food safety, hygiene, and handling procedures in line with company policies and local health regulations.
Quality Control: Inspect all incoming produce and ingredients for freshness and quality, ensuring proper stock rotation (FIFO).
REQUIREMENTS
Valid WSQ Food Safety Course Level 1 (or equivalent Food Hygiene Certification).
Minimum 2–3 years of relevant culinary experience in a fast-paced kitchen environment
Solid foundational knife skills and mastery of hot/cold line cooking techniques.
Basic understanding of kitchen food costing, stock control, and portion management.
Strong communication skills with a calm, effective leadership style under pressure during peak service.
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