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Junior Sous Chef

Junior Sous Chef

HAYOP PTE. LTD.D01 Cecil, Marina, People’s Park, Raffles Place, SG
25 days ago
Job description

Roles & Responsibilities

At hayop , we honour the roots and reimagine the future of Filipino cuisine. Our dishes are both deeply familiar and daringly refined — crafted with reverence, reworked with confidence, and always prepared with the best ingredients the world can offer.

As Junior Sous Chef , you’ll effectively be the second-in-command in the kitchen, working alongside the Head Chef to lead a tight, talented team. You’ll help the Head Chef guide operations with a focus on quality, mentorship, and innovation. This is a hands-on leadership role — one that asks for sharp skills, calm presence, and a deep sense of accountability.

Your Role

Kitchen Operations

  • Ensure smooth, efficient kitchen operations and service execution on a daily basis.
  • Lead prep and line execution with attention to detail, consistency, and high standards.
  • Evaluate and ensure the quality of raw ingredients and finished dishes.
  • Maintain excellent stock control : ordering, inventory management, and supplier coordination.
  • Implement cost control strategies — reducing waste, improving yield, and managing food cost without compromising quality.
  • Conduct daily tastings and uphold presentation standards across all dishes.
  • Collaborate with the Service and Marketing teams to support events, campaigns, and seasonal activations.
  • Uphold full understanding and implementation of kitchen SOPs and food safety regulations.
  • Maintain strong relationships with suppliers and support teams.
  • Support a respectful, inclusive, and team-driven kitchen culture.
  • Carry out any additional duties as assigned by the Head Chef.

Service & Guest Experience

  • Be fluent in the menu — ingredients, techniques, and inspiration — and share that knowledge with team and guests.
  • Assist on the floor during peak hours or special events, if needed.
  • Resolve guest complaints related to food calmly and constructively.

    • Team Leadership & Training

  • Mentor and guide the kitchen team — from onboarding to daily development.
  • Delegate tasks clearly and lead confidently, especially in the Head Chef’s absence.
  • Help execute and monitor training programs for both kitchen and service staff.
  • Support in recruitment, retention, and resolving team grievances.
  • Prepare schedules and manage manpower to meet daily operational needs.
  • Conduct performance reviews and quarterly training refreshers to uphold standards and growth.

    • Health & Safety

  • Ensure all kitchen areas, equipment, and procedures meet food hygiene and safety standards.
  • Enforce food labelling and FIFO practices.
  • Schedule and monitor equipment maintenance and repairs as needed.

    • Who You Are

  • As this is a Leadership role, at least 1 to 2 years in a leadership or supervisory role in a professional kitchen is preferred.
  • A confident team leader who knows how to delegate, teach, and inspire.
  • Experienced in kitchen operations — including inventory, scheduling, and ordering.
  • Calm under pressure, clear in communication, and dependable in execution.
  • Well-presented, warm, and comfortable working in a guest-facing environment.

    • Working Hours

  • 5 working days per week
  • Fixed off-days : Sunday & Monday

    • Tell employers what skills you have

    Recipes

    Leadership

    Ingredients

    Food Safety

    Cooking

    Food Quality

    Inventory

    Sanitation

    Inventory Management

    Equipment Maintenance

    Team Leadership

    Accountability

    Team Leader

    Scheduling

    Cost Control

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    Junior Sous Chef • D01 Cecil, Marina, People’s Park, Raffles Place, SG