Junior Sous Chef

About the role

Join SKI F&B as a Junior Sous Chef and support the kitchen’s daily operations. You will work closely with the Sous Chef to maintain high standards of food preparation, safety, and service in a vibrant, island‑wide restaurant environment.

Key responsibilities

• Supervise kitchen activities and mentor junior staff to ensure consistent food quality and plating.
• Monitor inventory, assist with ordering, and enforce FIFO stock rotation.
• Uphold strict health, safety, and hygiene standards throughout the kitchen.
• Assist in creating and testing menu specials and seasonal dishes.
• Lead the kitchen team during service shifts and coordinate with front‑of‑house staff to resolve issues quickly.

Required profile

• Minimum 2 years of experience in a commercial kitchen with some supervisory duties.
• Strong desire to progress into senior culinary management.
• Ability to lead, motivate, and train junior kitchen members.
• Good understanding of food safety regulations and cost control.

Required skills

What we offer

• 5‑day work week promoting work‑life balance.
• Monthly sales commission up to SGD 500.
• Full attendance bonus for reliable performance.
• Clear career progression path toward Sous Chef and beyond.