About This Role
Supporting the Head Chef in managing daily kitchen operations is the core of this role, focusing on hands-on food preparation and cooking. The Sous Chef / Junior Sous Chef maintains consistent food quality and presentation, supervises kitchen team members, and ensures efficient kitchen operations in accordance with established recipes, food safety standards, and company SOPs.
Responsibilities
- Assist the Head Chef in overseeing daily kitchen operations, food preparation, cooking, plating, and service
- Prepare and cook Korean and other Asian dishes according to established recipes, portion standards, and presentation requirements
- Take responsibility for assigned kitchen sections and ensure all ingredients, equipment, and mise en place are ready for service
- Monitor food quality, taste, freshness, portioning, and presentation to maintain consistency across the restaurant’s menu
- Guide and supervise Commis, Demi Chef de Partie, Chef de Partie, and other kitchen team members during food preparation and service
- Coordinate kitchen workflow and monitor preparation and cooking times to ensure timely order fulfilment during busy service periods
- Assist with menu development, recipe testing, new dish preparation, and improvements to existing menu items
- Monitor ingredient usage, stock levels, food storage, and stock rotation to minimise wastage and control food costs
- Check the quality and freshness of ingredients and report any shortages, spoilage, or supply issues
- Maintain cleanliness and organisation of kitchen workstations, equipment, utensils, and storage areas
- Ensure compliance with applicable Singapore food safety, hygiene, sanitation, and workplace safety requirements, including proper food handling and storage practices
- Coordinate with Front of House team members to ensure smooth service, accurate order fulfilment, and timely communication of special requests or food-related issues
- Assist with kitchen opening and closing procedures, equipment checks, and daily preparation schedules
- Support staff training, work allocation, and adherence to kitchen SOPs and operational standards
- Assist the Head Chef in monitoring kitchen performance and implementing improvements to food quality, productivity, and operational efficiency
- Take charge of kitchen operations when delegated by the Head Chef
- Perform other related kitchen duties as assigned by management
Requirements
- A diploma or degree in culinary qualification or professional kitchen training is preferred
- Minimum 2-3 years’ relevant experience in a Junior Sous Chef, Sous Chef, Executive Chef, or senior kitchen leadership role
- Strong teamwork and collaboration skills, with the ability to work both independently and as part of a team
