Junior Sous Chef

3 days ago

Central Region, Singapore STUTTGART BLACKFOREST PTE. LTD. Full time $40,000 - $60,000 per year

Key Responsibilities

  1. Section Management


• Prepare, cook, and present menu items within your assigned section to the highest standards.


• Maintain consistency in taste, texture, and presentation.


• Ensure mise en place is complete for each service.


• To do proper orderings for ingredients accordingly.

  1. Quality Control & Food Safety


• Follow recipes, portion controls, and plating guidelines.


• Monitor freshness, quality, and storage of all ingredients.


• Ensure compliance with food hygiene, safety, and sanitation standards (HACCP or local equivalent).

  1. Team Collaboration


• Work closely with other chefs to coordinate timing and service flow.


• Communicate effectively with the Sous Chef and Head Chef on stock needs, menu updates, or issues.

  1. Operational Efficiency


• Maintain cleanliness and organization of your station at all times.


• Minimize waste through proper portioning and storage.


• Monitor equipment condition and report faults promptly.

  1. Continuous Improvement


• Stay updated on culinary trends and new cooking techniques.


• Suggest improvements to menu items or section workflows when appropriate.

⸻

Skills & Qualifications


• Proven experience as a Jr. Sous Chef or Chef de Partie in a high-quality kitchen (fine dining or michelin starred restaurants).


• Culinary diploma or equivalent professional training preferred.


• Strong knowledge of cooking methods, kitchen equipment, and food safety standards.


• Ability to work calmly and efficiently under pressure.


• Excellent time management and organizational skills.


• Team-oriented mindset with leadership potential.

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