Job Description

Job Title: Junior Sous Chef

Job Level:

Entry to Intermediate

Starting Salary:

Full-time: $ 3,000/month

Part-time: $ 13 - $ 18/hour

Department:

Operations Department - F&B

Location:

Orchard: DRIM Korean Steakhouse

Orchard: Modu SamGyeTang

Telok Ayer: Song Gye Ok Chicken Bbq

Orchid Country Club: GOCHU Korean Dining

Overall Job Objectives:

Are you a passionate and skilled culinary professional looking to take the next step in your career? We are seeking a Junior Sous Chef to join our dynamic team. Whether you're currently a Cook or Chef de Partie (CDP), this is your opportunity to challenge yourself by supporting our culinary team in creating exceptional dishes. You'll play a key role in delivering memorable dining experiences and contributing to the smooth operation of our restaurant/cafe kitchen.

Candidate must be experienced and capable of running a fast-paced operation doing 2-3 turns for each meal period while maintaining very high food standards. They must have a stable work history with

a minimum of 2 years' relevant culinary experience in all past roles, as we are building a team for the long run. The role requires

consistency in recipe execution and a commitment to maintaining food quality and safety standards.

Core Responsibilities:

Prepare and present high-quality dishes that meet the head chef's standards, ensuring consistency and excellence. Collaborate with the team to maintain the highest standards of food quality and service. Uphold safety and sanitation best practices to maintain a safe, clean, and organized kitchen environment. Conduct stocktaking, manage inventory, and handle supply orders to support smooth operations. Address kitchen-related issues promptly and provide support in other areas of the kitchen when necessary.

Job Specifications:

A diploma or degree in Hotel Management or Culinary Arts (preferred but not required).

Minimum 2 years' relevant culinary experience in a restaurant or hospitality setting.*

Experience in Korean cuisine is an advantage due to our menu focus at certain outlets. (Not required)*
Strong teamwork and collaboration skills, with the ability to work both independently and as part of a team. Passion for creating great food and delivering exceptional service. Knowledge of safety and hygiene best practices, with excellent multitasking and organizational abilities. (A plus, but not required.)

Flexibility to work shifts, including weekends and public holidays, based on business needs.*

This role may require standing for extended periods and handling moderately heavy kitchen items as part of daily duties.*

Key Deliverables

:

Prepare and present high-quality dishes in line with the head chef's standards and ensure consistency across all meals. Collaborate with the culinary team to maintain high standards of food quality, service, and kitchen operations. Ensure a safe and sanitary kitchen environment by adhering to safety and hygiene regulations. Manage stocktaking, order supplies as needed, and maintain inventory accuracy. Handle any kitchen-related issues efficiently and assist in other areas when required.

Benefits of the role:

Competitive salary and performance-based incentives. Staff discounts, birthday voucher, annual leave, and medical claims (T&C Applied). Professional development opportunities. Collaborative and inclusive work environment that values creativity and innovation. Opportunity to work on diverse projects across various industries.

INITIA GROUP

is the biggest brand concept leader in Singapore & Malaysia. We have been in the beauty and F&B industry for years and are now in Art, Retail, and Photo Studios. We are a fast-paced growing company, bringing all unique and on-trend concepts. We have a lot of expansions going on and we need additional talents in our growing family.

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If you're excited about our company's vision for this position and want to start the path of becoming one of our future leaders, we'd like to hear from you.

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APPLY NOW!

Job Types: Full-time, Part-time

Pay: From $3,000.00 per month

Expected hours: 12 per week

Benefits:

Employee discount Flexible schedule Food allowance Professional development Promotion to permanent employee
Experience:

Korean Cuisine: 4 years (Required) Sous Chef: 4 years (Required)
License/Certification:

Safe Quality Food Certification (Required)
Work Location: In person