Responsibilities
• Assist the Junior Sous in the preparation and cooking of menu items.
• Ensure food is prepared according to recipes, quality standards, and presentation guidelines.
• Organize and maintain mise en place (ingredients and workstation setup) before service.
• Monitor food quality, freshness, and portion control.
• Follow food safety, hygiene, and sanitation standards (e.g., HACCP requirements).
• Support inventory management, including stock rotation and minimizing waste.
• Maintain cleanliness and organization of the assigned kitchen section.
• Assist during busy service periods to ensure timely food delivery.
• Report equipment issues, shortages, or quality concerns to senior chefs.
Reports To: Junior Sous Chef / Head Chef
Requirements
• Culinary diploma or relevant professional training preferred.
• Typically 1–3 years of experience in a professional kitchen.
• Knowledge of food preparation techniques and kitchen operations.
• Understanding of food safety and hygiene regulations.
• Ability to work under pressure in a fast-paced environment.
• Strong teamwork and communication skills.
Benefits:
- 2 days off per week
- $50 food meal allowance
- 2.5k monthly salary
- Only Sg/ PR
- Medical and insurance provided
- $250 medical in claims
- Employees with Italian and western cuisine experience preferred
- 7 days of Annual Leave
