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Open nowPosted 15 days ago

Junior Sous Chef (Café Quenino) - Artyzen Singapore Hotel

MyCareersFuture94,028 open roles

Pay
SGD 3,500 – SGD 4,000 a month
Where
Central, Singapore
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Your applicationOpen nowJunior Sous Chef (Café Quenino) - Artyzen Singapore HotelMyCareersFuture · Central, Singapore

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  4. 14.0%14 days
  5. 33.7%30 days
This job: posted 15 days ago

The posting

Job Highlights

  • Dynamic working environment
  • Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

  • Support the Executive Chef in overseeing daily kitchen operations, food quality, hygiene, productivity, and cost control across outlets.
  • Work closely with Chef de Parties to ensure consistency in food preparation, presentation, and service standards.
  • Contribute to menu development and seasonal offerings that reflect contemporary regional and sustainable cuisine concepts.
  • Ensure compliance with food safety, hygiene, sustainability, and waste management standards in accordance with company policies and local regulations.
  • Monitor inventory, minimize wastage, and support cost-effective purchasing and kitchen resource planning.
  • Maintain accurate recipes, product specifications, and operational procedures.
  • Foster a positive and collaborative team culture with Kitchen, Stewarding, and Service teams to deliver excellent guest experiences.
  • Conduct regular inspections and support continuous improvement in cleanliness, safety, and operational efficiency.
  • Stay updated on market trends, products, and industry developments to enhance guest engagement and business performance.
  • Provide coaching, guidance, and training to kitchen team members to support performance and career development.
  • Be operationally hands-on and support kitchen operations during peak service periods.
  • Perform any other duties or projects assigned by Management.
  • Adapt to operational and business needs in line with industry and hotel requirements.
  • Support additional duties and responsibilities assigned by Management as part of operational needs.
  • Able to work flexible hours, including shifts, weekends, and public holidays when required.

Qualifications:

  • Minimum 2–3 years of relevant culinary experience in a high-volume and fast-paced kitchen environment.
  • Strong understanding of kitchen operations, including food preparation, cooking techniques, and presentation standards.
  • Good communication and teamwork skills with the ability to collaborate effectively across departments.
  • Positive attitude with willingness to learn, adapt, and take on new challenges.
  • Passion for culinary excellence and delivering quality dining experiences.
  • Strong organisational and time management skills with the ability to prioritise tasks efficiently.
  • Knowledge of food safety, hygiene, and sanitation standards.
  • Able to maintain a clean, organised, and efficient work environment.
  • Comfortable working in a dynamic environment and able to perform under pressure.
  • Able to work flexible hours, including shifts, weekends, and public holidays when required.
  • Good command of spoken and written English.
  • Outgoing, adaptable, and service-oriented with strong interpersonal skills.
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