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JUNIOR SOUS CHEF

4 weeks ago

Singapore RM FOOD MANUFACTURING PTE. LTD. Full time
Roles & Responsibilities

Job Summary:

The Junior Sous Chef (Food Manufacturing) plays a crucial role in the production kitchen, supporting the Sous Chef and Head Chef in overseeing daily operations, ensuring the efficient and high-quality production of food products in a large-scale manufacturing environment. This role requires strong culinary skills combined with a deep understanding of food safety, hygiene, and production line efficiency. The Junior Sous Chef will assist in managing kitchen staff, maintaining inventory, and upholding stringent quality and safety standards throughout the production process.

Key Responsibilities:

  • Production Oversight:

    Assist the Sous Chef in managing and supervising daily food production activities, ensuring adherence to recipes, specifications, and production schedules for large-volume output.

    Oversee the preparation, cooking, and assembly of food items on the production line, ensuring consistency in taste, quality, and presentation.

    Monitor cooking times, temperatures, and equipment operation to maintain product integrity and efficiency.

    Troubleshoot and resolve production issues promptly to minimize disruptions and maintain workflow.
  • Quality Control & Food Safety:

    Ensure strict compliance with all food safety regulations, including HACCP, GMP, and local health standards.

    Conduct regular quality checks of raw materials, in-process products, and finished goods to ensure they meet established specifications.

    Maintain impeccable hygiene and cleanliness standards in all production areas, including equipment, workstations, and storage facilities.

    Implement and enforce proper food handling, storage, and rotation procedures (FIFO) to minimize spoilage and waste.

    Report any food safety or hygiene concerns immediately to senior management.
  • Team Leadership & Training:

    Supervise, train, and mentor junior kitchen staff, production operatives, and commis chefs, ensuring they understand and adhere to production processes, quality standards, and safety protocols.

    Assist in scheduling and allocating tasks to team members to optimize productivity and cover production needs.

    Foster a positive and collaborative work environment, promoting teamwork and continuous improvement.
  • Inventory & Cost Management:

    Assist in monitoring food stock levels, managing inventory, and placing orders for ingredients and supplies as needed.

    Implement cost control measures to minimize food waste, optimize portion control, and ensure efficient resource utilization.

    Verify deliveries to ensure quality and quantity meet specifications.
  • Recipe & Process Development:

    Support the Sous Chef and Head Chef in testing and implementing new recipes, product formulations, and production techniques for scalability and efficiency.

    Contribute ideas for process improvements to enhance productivity, reduce costs, and improve product quality.
  • Equipment Maintenance:

    Ensure the proper use, cleaning, and maintenance of all kitchen and production equipment.

    Report any equipment malfunctions or maintenance needs to the appropriate department.

Requirements:

  • Proven experience 2-3 years in a professional kitchen or food manufacturing environment, with at least 1 year in a supervisory or leadership role (e.g., Chef de Partie, Junior Sous Chef).
  • Strong knowledge of food production processes, large-scale cooking techniques, and kitchen operations.
  • Excellent communication and interpersonal skills, with the ability to lead and motivate a team.
  • Strong organizational skills and attention to detail, particularly in a fast-paced, high-volume environment.
  • Ability to work independently and as part of a team, demonstrating adaptability and problem-solving skills.
  • Proficiency in basic computer applications (e.g., Microsoft Office) for reporting and inventory management.
  • Willingness to work flexible hours, including weekends and public holidays, as per production demands.
Tell employers what skills you have

Recipes
Ingredients
Quality Control
Food Safety
Cooking
Inventory
Cost Management
Food Manufacturing
Raw Materials
Equipment Maintenance
Adaptability
Team Leadership
Production Line
HACCP
Culinary Skills
Cost Control