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Junior Sous Chef/ Sous Chef

Responsibilities:

  • Oversee the day-to-day operations of various food service production and be accountable to guest feedback.
  • Handle the operational aspects of food licensing and ensure compliance with MOE food hygiene standards.
  • Collaborate with the Sous Chef/Executive Chef to plan menus, including preparing sample menu items for evaluation before adding them to the menu.
  • Responsible for the standard quality and quantity of food produced.
  • Research market trends for new food items, update the menu periodically, and develop standardized recipes with photos.
  • Serve as a hands-on Manager and Trainer for the entire kitchen team.
  • Conduct daily and monthly inventory checks.
  • Maintain food cost efficiency.
  • Prepare staff rosters and submit OT reports.

Requirements:

  • At least 2 years of relevant working experience in the same capacity.
  • Preferably possesses N/O Level qualifications.
  • 5 days a week. Will be required to work on weekends.

Please email the Human Resource Department at careers.sc@one15marina.com with:

  • Updated resume
  • Reasons for Leaving (Past & Present Employment)
  • Expected Salary
  • Notice Period
  • Date of Availability

We regret to inform that only shortlisted candidates will be notified.