Junior Sous Chef

23 hours ago

Central Region, Singapore NTUC Foodfare Co-operative Ltd Full time $40,000 - $60,000 per year
Key Responsibilities:

Food Preparation & Cooking

  • Prepare and cook meals according to planned menus, ensuring they meet residents' nutritional, therapeutic, and cultural requirements.
  • Assist in the preparation of IDDSI Level 4–7 meals, therapeutic diets, and special dietary requests.
  • Ensure meals are served on time and at the correct temperature.

Quality & Safety Compliance

  • Maintain high standards of hygiene, cleanliness, and food safety in compliance with SFA, MOH, EatSafe, and internal audit requirements.
  • Adhere to portion control, standard recipes, and dietary guidelines.
  • Conduct regular checks on food quality, taste, and presentation.

Supervision & Team Support

  • Support the Sous Chef in leading daily kitchen operations and delegating tasks to cooks and kitchen assistants.
  • Train and guide junior kitchen staff in food preparation, safety, and hygiene practices.
  • Assist in monitoring staff performance and ensuring kitchen efficiency.

Kitchen & Inventory Management

  • Assist in managing stock rotation, storage, and requisition of supplies.
  • Support stock-taking and ensure proper recording of food usage.
  • Ensure equipment is properly used, cleaned, and maintained.

Other Duties

  • Support feedback collection from residents and nursing staff.
  • Assist during audits and inspections.
  • Perform any other duties assigned by the Sous Chef / Head Chef to support smooth kitchen operations.

Job Requirements:

  • Certificate in culinary skills with at least 2 years of related experience in the hospital/nursing sector.
  • Excellent organizational, supervisory, and people management skills.

Others:

  • 6 days work week, shift hours

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