JUNIOR SOUS CHEF, Singapore

Main Responsibilities
Kitchen Operations
Assist the Sous Chef and Head Chef in daily kitchen operations Ensure smooth food preparation and timely service during operations Maintain consistency in food quality and presentation Food Preparation
Prepare and cook menu items according to recipes and standards Assist in menu planning and seasonal menu development Monitor food portioning and wastage control Team Supervision
Supervise and guide junior kitchen staff and Commis Chefs Assist in training and mentoring kitchen team members Allocate kitchen duties during service operations Hygiene & Safety
Ensure kitchen cleanliness and food hygiene standards are maintained Adhere to SFA food safety and workplace safety regulations Monitor proper food storage and stock rotation practices Inventory & Cost Control
Assist with inventory management and stock ordering Monitor ingredient usage and minimise food wastage Support kitchen cost control initiatives