A Sous Chef is a crucial role in a professional kitchen, typically found in restaurants, hotels, catering companies, or other culinary establishments. This position is responsible for assisting the Sous Chef and Executive Chef in managing various aspects of the kitchen operation. Here's a typical job description for a Junior Chef:

The Junior Chef plays a vital role in the culinary team, assisting in the preparation and presentation of high-quality dishes, maintaining kitchen hygiene, and ensuring smooth kitchen operations. They work closely with the Sous Chef and Executive Chef to maintain food quality, staff performance, and adherence to safety and sanitation standards.

Key Responsibilities:

1. Food Preparation: Assist in the preparation of ingredients and cooking of dishes according to recipes and quality standards set by the Executive Chef.
2. Supervision: Oversee and delegate tasks to kitchen staff, such as line cooks, chefs, and kitchen helpers, ensuring they follow established procedures and maintain cleanliness.
3. Quality Control: Monitor food quality and presentation to ensure that dishes meet the restaurant's standards. Make necessary adjustments as needed.
4. Menu Development: Collaborate and Assisting the culinary team to develop new menu items, specials, and innovative culinary creations.
5. Inventory Management: Assist in managing kitchen inventory, including ordering supplies, monitoring stock levels, and minimizing food waste.
6. Training: Train and mentor junior kitchen staff, helping them improve their skills and knowledge of culinary techniques.
7. Food Safety and Sanitation: Ensure compliance with food safety and sanitation regulations and maintain a clean and organized kitchen environment.
8. Cost Control: Help control food costs by minimizing waste, portion control, and efficient use of ingredients.
9. Menu Costing: Assist in calculating the cost of dishes and maintaining accurate records for cost analysis.
10. Team Collaboration: Collaborate with other kitchen staff and front-of-house teams to ensure smooth service and customer satisfaction.
11. Problem Solving: Address and resolve kitchen-related issues and challenges that may arise during service.
12. Shift Management: Assume responsibility for kitchen operations during the absence of the Sous Chef, ensuring efficient and organized service.

Qualifications:

• Experience in fusion, international & seafood cuisines or its related felid of expertise is mandated
• Minimum three (3) years of experience as a Sous Chef.
• Completed the WSQ Basic Food Hygiene Course - Food Safety Course Levels 1.
• Associate or Culinary Arts or Science diploma or equivalent culinary training.
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Strong knowledge of culinary techniques, food safety, and sanitation practices.
• Ability to work in a fast-paced, high-pressure environment.
• Excellent leadership and communication skills.
• Flexibility to work evenings, weekends, and holidays as required.
• WSQ Basic Food Hygiene Course - Food Safety Course Levels 2 will be an added advantage.

Additional Information:

• Salary: $3,000 to $4,500 (Based on Experience)
• Location: Changi Village
• Comprehensive Health Insurance
• Opportunity to work in a prestigious rooftop restaurant with stunning sea view.
• Leadership and career growth opportunities.
• Training and development programs to enhance your bartending skills.