Creative Eateries

Junior Sous Chef

Creative Eateries| Date Posted: 24-Feb-2021
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Job Nature:
Position Level:
Experienced, Manager
Job Category:
'N' Levels / 'O' Levels, 'A' Levels, Diploma

Job Description

Overall Job Objectives

The Junior Sous Chef / Sous Chef oversees and directs all aspects of the kitchen operations, and provides functional assistance and direction to the staffs. In the absence of the Senior Sous Chef / Chef de Cuisine, he/she coordinates functions and activities to ensure smooth operations. This includes overseeing and managing stock levels, supervising culinary staffs, overseeing and ensuring that food preparation adheres to appropriate standards and hygiene. He/she has to manage staff scheduling, anticipates and resolves problems that occurs within the kitchen.  He/She must possess good communication skills and the ability to read and understand instructions so as to communicate with customers, co-workers and management coherently.


Core Responsibilities

Business Management

  • Manage crisis situations and prepare incident reports
  • Apply basic negotiation skills and techniques
  • Manage service performance
  • Maintain displays
  • Solve problems and make decisions at managerial level
  • Manage productivity improvements

Leadership and People Management

  • Plan direct hiring, training, and scheduling of food service personnel
  • Supervise, train and develop staff and monitor consistency in work performance
  • Role model the service vision
  • Coach for service performance
  • Develop a work team and lead workplace communication and engagement
  • Supervise, motivate and empower staff
  • Conduct orientation and training for new hires

Food and Beverage Production and Service

  • Assist in the planning and development of menus and recipes
  • Perform quality control and check presentation of food
  • Understand nutritional knowledge and dietary requirements
  • Apply F&B concepts and setup
  • Apply Principles of Gastronomy
  • Demonstrate Curing Methods
  • Demonstrate Regeneration Process
  • Demonstrate Sous Vide method
  • Maintain Halal Certification requirements (if applicable)
  • Master recipes from various cuisines
  • Perform culinary application and techniques
  • Maintain inventories
  • Manage quality system and processes
  • Implement site/outlet and equipment maintenance plans

Service Excellence

  • Manage operations for service excellence

Workplace Safety and Health

  • Manage workplace safety and health system
  • Apply food safety management systems for food service establishments
  • Conduct F&B hygiene audit



  • Minimum 5 years of related experience in the F&B Industry
  • Preferably with WSQ Food Hygiene Audit certificate
  • WSQ Basic Food Hygiene certificate
  • Communicate in English and 1 other language
  • Willing to work rotating shifts
  • Willing to work on weekends and public holidays
  • Work independently and in a team
  • Being physically and mentally fit
  • Work in a fast paced and demanding environment
Company Overview
Creative Eateries