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Open nowPosted 16 days ago

Junior Sous Chef

MyCareersFuture94,028 open roles

Pay
SGD 3,400 – SGD 3,800 a month
Where
Central, Singapore
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Your applicationOpen nowJunior Sous ChefMyCareersFuture · Central, Singapore

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The clock on this job

Early applications get read.

7.7% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 1.6%1 day
  2. 3.3%3 days
  3. 7.7%7 days
  4. 14.0%14 days
  5. 33.7%30 days
This job: posted 16 days ago

The posting

Responsibilities

  • Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
  • Helps control and direct the food preparation process efficiently and professionally
  • Ensures that the kitchen runs on schedule and that food and related services are of a high grade
  • Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
  • Helps create meals using new or current culinary inventions or as the business prescribes
  • Approves and polishes dishes before they are delivered and served to customers
  • Produces quality menu that could change seasonally as the business requires
  • Places equipment, tools or ingredient orders in response to possible detected shortfalls
  • When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
  • Follows and strictly implements all food and sanitary rules as well as safety guidelines

Qualifications & Requirements

  • Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
  • Three (3) years of experience as a sous chef
  • Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
  • Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
  • Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
  • Quick in picking up concepts and possesses good logical and analytical problem-solving skills
  • Able to grasp business requirements and processes
  • Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
  • Service oriented, meticulous, attention to detail
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