Junior Sous Chef [5 Days | VivoCity]

Roles & Responsibilities

Job Description – Junior Sous Chef

We are looking for a motivated and experienced Junior Sous Chef to support the Sous Chef and Head Chef in managing daily kitchen operations. The successful candidate will supervise assigned kitchen sections, guide junior employees and help maintain consistent food quality and service standards.

Key Responsibilities

Assist the Sous Chef and Head Chef with daily kitchen operations.

Supervise assigned kitchen sections during preparation and service.

Coordinate the work of Chefs de Partie, cooks and kitchen helpers.

Prepare and cook dishes according to approved recipes, portion sizes and presentation standards.

Ensure all mise en place is completed before service.

Check the freshness and quality of ingredients.

Monitor the taste, quality and presentation of dishes before service.

Ensure orders are prepared accurately and promptly.

Guide and train junior kitchen employees.

Take charge of kitchen operations when instructed by the Sous Chef or Head Chef.

Assist with inventory checks, stock ordering and receiving deliveries.

Ensure proper food storage, labelling and stock rotation.

Control portion sizes and minimise food wastage.

Maintain cleanliness and organisation across kitchen workstations.

Enforce food hygiene, sanitation and workplace safety procedures.

Report equipment faults, ingredient shortages and operational concerns promptly.

Assist with kitchen opening and closing procedures.

Carry out other duties assigned by the Sous Chef, Head Chef or Kitchen Manager.

Requirements

Relevant experience as a Junior Sous Chef or experienced Chef de Partie.

Good knowledge of cooking techniques, food preparation and kitchen operations.

Some experience supervising or guiding junior kitchen employees.

Able to manage an assigned kitchen section independently.

Good understanding of food hygiene and workplace safety standards.

Strong teamwork, communication and organisational skills.

Able to maintain consistent food quality in a fast-paced environment.

Responsible, dependable and willing to develop leadership skills.

Willing to work shifts, weekends and public holidays as scheduled.

Working Hours

5-day work week

44 working hours per week

Shift hours will be scheduled according to operational requirements.

Tell employers what skills you have

Sales Presentations
Teamwork
Provides Support
Leadership
Preparing Food Orders
Organisational Skills
Handling Orders
Assisting the Head Chef
Specialty Cuisine Preparation and Cooking
Serving dishes
Ensuring Food Quality
cooking instructions
Service follow-ups
Food Safety and Hygiene
Recipe Testing
Kitchen Management