Junior Sous Chef - Tiga

• At least 3 years as a Chef de Partie or 1-year equivalent position in an international brand hotel.

• Possess a valid health certificate.                               

• Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques.

• A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.

• A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.

• Able to work with and consume all products and ingredients.

• Able to convert recipes and follow them through.

• Proficient in Microsoft Word and Excel.

• Able to set priorities and complete tasks in a timely manner.

• Work well in stress situations, remain calm under pressure and able to solve problems.

• Excellent leadership skills.

• Knowledgeable in HACCP.

• Technical education in hospitality or culinary school preferred.

• Good command in English, both verbal and written to meet business needs, preferred.

• Work experience in similar capacity with international chain hotels preferred.

As the Junior Sous Chef, you will be responsible for performing the following tasks to the highest standards:

• Support the Sous Chef and Chef de Cuisine in managing the daily kitchen operations and food production.

• Oversee food preparation and production for the buffet and live cooking stations, ensuring smooth and timely service.

• Prepare and maintain high-quality Asian and Western dishes according to established recipes, standards, and presentation guidelines.

• Ensure consistency in taste, quality, portioning, temperature, and presentation of all food items.

• Monitor live cooking stations and ensure sufficient mise en place, ingredients, equipment, and staffing are available throughout service.

• Monitor buffet presentation, replenishment, food quality, and temperature to maintain high standards throughout the service period.

• Assist in developing new dishes, buffet selections, seasonal offerings, and live cooking concepts based on guest preferences and current food trends.

• Ensure all ingredients and food products are of the required quality, freshness, and quantity.

• Maintain strict compliance with the Food Safety Management Program (FSMP), HACCP, hygiene, and sanitation standards.

• Monitor food costs, portion control, wastage, and product usage to maximise efficiency and profitability.

• Supervise, guide, and develop Chef de Parties, Commis Chefs, and other kitchen team members.

• Coach and train team members on food preparation, cooking techniques, presentation, food safety, and departmental standards.

• Work closely with the Front-of-House team to ensure effective communication and a seamless guest dining experience.

• Where appropriate, engage with guests at live cooking stations in a friendly and professional manner and respond to their requests.

• Monitor the cleanliness, organisation, and condition of the kitchen, live cooking stations, buffet areas, equipment, and workstations.

• Ensure all team members follow hotel policies, fire and safety procedures, SOPs, and grooming standards.

• Conduct regular briefings and training sessions to maintain high levels of knowledge, teamwork, and performance.

• Assist with special events, promotions, VIP functions, and other culinary activities when required.

• Maintain a positive and collaborative kitchen environment that encourages teamwork, creativity, and excellence.

• Carry out any other reasonable duties and responsibilities as assigned by the Management.