Junior Sous Chef

21 HOSPITALITY AND CONSULTANCY PTE. LTD.

Singapore, Singapore
Maintain high standard of hygiene and safety
Strict adherence to portion controls
Proper food stock rotation procedures
The Junior Sous Chef is responsible for producing all menu items to establishment standards to satisfy customer expectations

Job Summary

  • The Junior Sous Chef is responsible for producing all menu items to establishment standards to satisfy customer expectations.
  • The role requires maintaining strict hygiene, health, and safety standards while ensuring equipment hazards are reported immediately.
  • The candidate will assist the Head Chef with recipe production, costing, and monthly profit margin maintenance.

Matching Summary

Match Score: 85

The Junior Sous Chef is responsible for producing all menu items to establishment standards to satisfy customer expectations.

Skills & Requirements

Must-have

  • Maintain high standard of hygiene and safety
  • Strict adherence to portion controls
  • Proper food stock rotation procedures
  • Equipment failure reporting protocols
  • Kitchen security and cleaning standards

Nice-to-have

  • Close professional working relationships
  • Participation in monthly physical stock take
  • Ability to produce recipes and costing
  • Attendance at all team briefs

Key Requirements

  • Experience in kitchen operations
  • Knowledge of food safety regulations
  • Ability to manage stock rotation

Work Rights

Not specified

Tailored Resume

Cover Letter