Position Overview

The Junior Sous Chef is responsible for assisting the Chief Baker in managing daily bakery operations, ensuring quality standards, supervising junior staff, and maintaining hygiene and cost control in line with hotel policies. The individual contributes directly to maintaining the hotel's reputation for excellence in bakery service.

The Role

Kitchen Operations

Preparation and production of bakery items (The Club and Fiamma's Breakfast, Afternoon Tea, Banquets and In Room Dining)

Maintain consistency, presentation, and portion standards

Support recipe development and new product creation

Control inventory, reduce wastage, and monitor cost efficiency

Coordinate with other kitchen departments (eg. Banquets, front of house) to align on service needs and timing

Assist in reviewing and checking Banquet Event Orders (BEOs)

Check emails and ordering products in SCM

Report operational issues (e.g., banquets, guest feedback, stock ordering/delivery) to the Chief Baker

Contribute to menu planning and product development when required

Maintain Hygiene, Safety and Standards

Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

Perform audits on staff's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)

Perform audits on staff's adherence to the organisation's Workplace Safety and Health (WSH) policies and procedures

Talent Profile

At least 3 years of experience in a similar capacity at a luxury hotel or upscale restaurant

Knowledge of baking and kitchen equipment

Possess Singapore food safety certification