Junior Sous Chef, Singapore

Our concept features Western-Japanese fusion cuisine, blending modern Western techniques with refined Japanese influences. If you enjoy working in a fast-growing, modern culinary environment that blends two worlds of cuisine, we want you on board!
Overall Job Responsibility Assist the Chef de Cuisine in overseeing all kitchen operations, ensuring high standards of food quality, consistency, hygiene, and safety. Maintain smooth workflows across designated F&B outlets and take charge of all kitchen functions during the absence of the immediate superior. Main Duties #Assist in planning, directing, and coordinating all food preparation and kitchen functions. Ensure daily kitchen operations run efficiently, delivering consistent food quality and timely service. Support menu development, recipe creation, and food costing in collaboration with the Chef de Cuisine. #Maintain strict compliance with food safety and hygiene regulations (NEA, FSB, SFA, etc.). Provide training and guidance to junior cooks in pastry or bakery techniques, hygiene practices, and workplace discipline. Offer continuous feedback to junior cooks, fostering a work environment that values trust, transparency, and professional growth. Lead by example through professional behavior, positive leadership, and maintaining high grooming and appearance standards. Monitor and adjust duty rosters based on business levels to maintain productivity and manage manpower effectively. Control and monitor food costs through adherence to standard recipes, proper portioning, and minimizing waste, spoilage, and overproduction. #Coordinate with Purchasing and Receiving team to ensure timely, quality, and cost-effective procurement of food products.# #Collaborate with Outlet Managers and the F&B service team to ensure seamless service flow and effective communication. Report to the Chef de Cuisine on current practices and propose improvements to enhance operations. Perform other side duties assigned by the Chef de Cuisine. Job Requirements Strong foundation in Western pastry and bakery, including plated desserts, cakes, tarts, laminated doughs, and basic bread work. Experience with Japanese or Asian-inspired desserts is an advantage but not essential. Minimum 2-3 years of pastry experience as a Junior Sous Chef, or 3-5 years as a Chef de Partie with at least 1-2 years in a supervisory or senior capacity. Proven ability to support and oversee daily pastry operations, ensuring consistent quality, texture, and presentation across all dessert items. Skilled in recipe execution, portion control, and maintaining high presentation standards. Strong organizational abilities, including managing prep lists, production schedules, mise-en-place planning, and pastry-related inventory. Good knowledge of pastry kitchen equipment, baking techniques, food safety, and hygiene requirements.