Junior Sous Chef (Attractions)

About the role

A Junior Sous Chef is needed for an attractions venue, supporting the Sous Chef in daily kitchen operations and helping lead the kitchen team. The role covers food quality, cost and inventory control, food safety and guest satisfaction.

Key responsibilities

• Assist the Sous Chef with daily kitchen operations, including food preparation, service execution and quality assurance.
• Support menu planning and ensure recipes and standards are implemented consistently across all service periods.
• Supervise, coach and motivate kitchen staff, monitor their development and foster a positive, professional kitchen environment.
• Support inventory management and stock control to minimise wastage, and help monitor food costs.
• Ensure compliance with hygiene, HACCP and workplace safety standards, and enforce kitchen operating procedures and sanitation guidelines.
• Contribute to guest satisfaction through effective leadership and consistent culinary execution.

Required profile

• Certificate in Culinary Skills, GCE 'O' Level or equivalent professional qualification.
• Minimum 5 years of culinary experience; local, Japanese or Western cuisine experience in a QSR environment is an added advantage.
• Prior supervisory experience is preferred.
• Ability to work in a fast-paced, high-pressure environment, perform shift work and work weekends and public holidays.

Required skills

• Proficiency in Microsoft Office applications.
• Knowledge of HACCP.
• Good interpersonal, communication and supervisory skills, strong leadership and team supervision capabilities.
• Operational planning, sound food cost control and inventory management knowledge, and strong problem-solving and decision-making abilities.