Junior Sous Chef / Sous Chef

Nextbeat Singapore Pte Ltd

Updated Date : 03 May 2025

Industry: F&B (Others)
Job Category: Kitchen(Cook)
Salary: $4,000 - $5,000 SGD
Job Type: Full-Time
Location: Central Business District

Description

We are seeking a highly skilled and passionate culinary professional with a strong background in Japanese cuisine to join our team. Reporting to the Head Chef or Sous Chef, you will play a vital role in ensuring the seamless and consistent production of exceptional food. This position requires an individual who is detail-oriented, thrives in a dynamic environment, and is dedicated to providing outstanding dining experiences, particularly in an Omakase setting.

Responsibilities and Duties

* Report directly to the Head Chef or Sous Chef. * Ensure the smooth and consistent flow of food preparation. * Prepare ingredients precisely according to the instructions of the Head Chef or Sous Chef. * Direct and coordinate all food preparation and production activities within the kitchen. * Adhere to and enforce all established hygiene policies daily, ensuring all work areas are consistently clean. * Ensure the proper arrangement and attractive presentation of all dishes. * Guarantee the delivery of high-quality food products to guests, striving for excellent service and customer satisfaction. * Engage comfortably with customers in front of house, particularly at the Omakase counter, creating an exciting and high-quality experience. * Address customer feedback effectively, investigating and resolving complaints promptly, courteously, and professionally, with proper documentation and solutions.

Qualifications and Requirements

* A minimum of six years of relevant work experience, with a strong specialization in Japanese culinary techniques. * Excellent time management skills and a meticulous attention to detail. * Proven ability to work effectively in a fast-paced environment while consistently delivering results. * Comprehensive knowledge of food preparation specific to Japanese restaurants, with a willingness to be creative and explore new culinary ideas. * A genuine passion for food and a flexible approach to working different service sessions.