Junior Sous Chef

Description

The organization is seeking a Junior Sous Chef to support kitchen leadership and ensure smooth daily operations. The role requires hands-on culinary expertise, staff training, and maintaining high standards of food quality, safety, and presentation, with emphasis on American and Western cuisine. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Report to the Chef de Cuisine / Sous Chef for daily operations, concerns, and opportunities * Assist in managing assigned outlet kitchen activities * Maintain food quality, presentation, and cost controls * Participate in staff scheduling, evaluations, training, safety, and motivation * Ensure proper product flow, inventory control, and requisition management * Uphold kitchen SOP manuals, hygiene, HACCP, and sanitation standards * Monitor menu item performance and suggest improvements * Support menu development, recipe upgrading, costing, and implementation * Collaborate with Chief Steward for kitchen cleanliness and hygiene * Provide training for junior staff on basics and food handling techniques * Step in to lead operations when Sous Chef is not on duty

Qualifications and Requirements

* Culinary certificate from a recognized institution * Minimum 6 years progressive experience from Chef de Partie to higher roles * Strong knowledge of Western (esp. American) cuisine, with basic Asian cuisine exposure * Understanding of religious dietary requirements * Familiarity with production flow and kitchen equipment usage * Basic computer literacy * Good command of English communication

Working Condition

Working hours

Full-time, rostered based on outlet needs