Junior Sous Chef (New Restaurant)

Requirements

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 4 years of relevant experience in high level hotel or fine dining restaurants
• Good interpersonal, communication and supervisory skills
• Knowledgeable in HACCP (Hazard Analysis and Critical Control Points) and proficient in Microsoft Office applications
• Compensation & Benefits
• Competitive salary based on experience
• Medical insurance
• Annual leaves
• Gazetted public holidays and government-mandated leaves
• Annual tip distribution

Additional Information

Junior Sous Chef for New Restaurant: Location: Singapore Restaurant Opening: 3rd Quarter (July/ August 2026) Reports to: Sous Chef About the Restaurant: We are building an ambitious and meaningful restaurant rooted in craftsmanship, ingredients and community. Our dining room will reflect the same philosophy: thoughtful hospitality, deep product knowledge, and a beverage program that tells stories about the people behind what we serve. Our goal is to build a restaurant worthy of the world's most discerning diners-one that could stand alongside the finest restaurants globally, while remaining anchored in the community that surrounds it. We aim to create an intimate place that is both ambitious and welcoming - a restaurant that pushes standards while remaining grounded in generosity and warmth. About the person we are looking for: We are seeking talented individuals who have/ are: - Driven and self-motivated - Set a high standard for themselves - Committed to continues improvement - Great attitude and work ethic (discipline, accountability, sense of ownership) - Able to lead by example and work well with others and foster a positive environment to achieve a common goal Role Overview - Core Responsibilities: We believe in the power of a strong team and the importance of each individual's role within that team. As a crucial member in a managerial role, you are in a position to really make an impact in steering the team to achieve our goal of creating an exceptional and meaningful dining experience for our guests from all over the world . Specifically, you will be in charge of: Fostering a professional, collaborative and high-performance culture (and discourage behaviour that undermines the positive work culture we aim to create) Assisting the head chef and sous chef in the overall management of the kitchen and enforcement of the highest standards of culinary operations, menu planning, inventory/ resource management and food cost control Leading the more junior members in the efficient and effective execution of daily station mise-en-place; including setup an array of ingredients, the process of preparing, caring for workstations Preparing a wide range of ingredients, meeting the highest standards of taste and presentation of dishes Monitoring inventory count, quality of ingredients, ordering and building good relationships with our suppliers and partners Documenting and enforcing recipes, SOPs and operating standards Ensuring that the team maintains quality and standard of cooking whilst complying to health, hygiene and safety standard Supervising, managing and training junior members of the team and promoting a positive work culture Working effectively with the rest of the team to deliver a seamless service and a flawless experience for our guests

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