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Open nowPosted today

Junior Sous Chef

THE HAPPY ROOT PTE. LTD.

Pay
SGD 4,200 – SGD 8,400 a month
Where
West, Singapore
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Your applicationOpen nowJunior Sous ChefTHE HAPPY ROOT PTE. LTD. · West, Singapore

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on THE HAPPY ROOT PTE. LTD.'s own form.

The reply lands in your private mailbox

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The clock on this job

Early applications get read.

13.1% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.2%1 day
  2. 4.7%3 days
  3. 13.1%7 days
  4. 21.1%14 days
  5. 35.7%30 days
  6. 58.7%60 days
This job: posted today

The posting

Assistance in Kitchen Operations:Assist the Sous Chef in managing the kitchen team and daily operations.

Ensure food preparation, cooking, and presentation are in line with the restaurant’s standards.

  1. Menu Planning and Development:Collaborate with the Sous Chef and other chefs in developing new dishes and menu items. Ensure all recipes are followed accurately and consistently.
  2. Training and Supervision:Train and supervise junior kitchen staff, ensuring they adhere to recipes and kitchen hygiene standards. Provide guidance and support to maintain high productivity and efficiency.
  3. Quality Control:Monitor food quality and presentation before it is served to guests. Ensure all food safety regulations and guidelines are followed.
  4. Inventory Management:Assist in ordering and maintaining inventory of food and kitchen supplies. Control food waste and manage kitchen expenses within budgetary guidelines.
  5. Kitchen Hygiene and Safety:Maintain cleanliness and organization of the kitchen and equipment. Ensure compliance with sanitation and safety regulations.
  6. Communication and Collaboration:Coordinate with other departments, such as front-of-house staff, to ensure smooth service. Communicate effectively with the kitchen team and management.
  7. Problem Solving and Adaptability:Address any issues that arise in the kitchen promptly and professionally. Be adaptable and able to handle changing priorities and demands.
  8. Leadership and Teamwork:Lead by example in professionalism and work ethic. Foster a positive and collaborative work environment among kitchen staff.
  9. Continuous Improvement:Stay updated with industry trends and techniques. Strive for personal and professional growth in culinary skills and knowledge.

Posting text belongs to the employer. Removal requests: contact us.

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