Junior Sous Chef

Roles & Responsibilities

• Assist the Sous Chef and Head Chef in managing daily kitchen operations.
• Supervise assigned kitchen sections and ensure smooth workflow.
• Maintain food quality, presentation, and consistency across all dishes.
• Oversee ingredient storage, food preparation, and portion control to minimize wastage.
• Train and guide junior kitchen staff to meet performance and hygiene standards.
• Support in menu planning, costing, and inventory control.
• Ensure cleanliness, hygiene, and safety are strictly maintained.
• Perform all other ad-hoc duties as assigned.

Requirements

• Possess Professional Certificate, NITEC, or Culinary qualifications.
• Minimum 5 years of relevant kitchen experience.
• Familiar with Oriental cuisine knowledge of international cuisine is an advantage.
• Working Hours: 5.5 days per week with dynamic hours - includes morning and midnight shifts.
• Able to work weekends and public holidays when required.
• Fluent in English and Mandarin preferred.
• Strong leadership, organizational, and teamwork skills.