Junior Sous Chef

2 weeks ago

Singapore CA CONCEPTS PTE. LTD. Full time
Roles & Responsibilities

1. Kitchen Operations
  • Assist in the day-to-day running of the kitchen.
  • Oversee specific sections of the kitchen (e.g., grill, pastry, sauces).
  • Ensure food preparation meets quality and presentation standards.
  • Monitor portion and waste control to maintain profit margins.
2. Team Supervision
  • Supervise and support Chef de Partie and Commis Chefs.
  • Step in to lead shifts in the absence of the Sous Chef.
  • Help train junior staff and monitor performance.
  • Delegate tasks and ensure timelines are met during service.
3. Menu and Recipe Execution
  • Assist in the development of new dishes and menu planning.
  • Follow and enforce recipes and plating standards.
  • Give feedback to Sous Chef or Head Chef about possible improvements.
4. Hygiene and Safety
  • Ensure all kitchen areas follow food safety and sanitation regulations.
  • Conduct and record temperature checks and cleaning schedules.
  • Ensure HACCP procedures are followed (if applicable).
5. Inventory and Cost Control
  • Assist in stock management: ordering, receiving, and stock rotation.
  • Minimize food waste and manage kitchen resources efficiently.
  • Help track food costs and contribute to budgeting efforts.
6. Coordination and Communication
  • Communicate effectively with front-of-house staff and other departments.
  • Report issues to Sous Chef or Executive Chef.
  • Participate in kitchen briefings and handovers.
7. Shift & Service Leadership
  • Lead kitchen operations during assigned shifts.
  • Ensure smooth and timely service, especially during peak hours.
  • Troubleshoot problems quickly (equipment, supply shortages, staff issues).
Typical Reporting Line:
  • Reports to: Sous Chef or Head Chef
  • Supervises: Chef de Partie, Commis Chefs, Kitchen Porters (if applicable)
Key Skills:
  • Strong culinary skills in multiple kitchen sections
  • Leadership and team coordination
  • Time management and multitasking
  • Attention to detail in food presentation
  • Knowledge of health & safety practices
Tell employers what skills you have

Communication
Quality Control
cooking skills
Food Safety
ensuring food quality
Team Spirit
food ingredients
problem solving skills
Inventory Control
Initiative

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