Junior Sous Chef – Brasserie Astoria, Singapore

We are seeking passionate and dedicated Junior Sous Chefs to join our enthusiastic team at Brasserie Astoria, as we bring the iconic brasserie experience to Singapore.

Brasserie Astoria Singapore brings a unique blend of timeless sophistication and modern elegance to one of Singapore's most iconic landmarks, the Victoria Theatre & Concert Hall. With roots dating back to the 1800s, this beautifully restored heritage building stands as a symbol of Singapore's rich cultural history. The brasserie aims to recreate the international charm and refined atmosphere of its Stockholm counterpart, while embracing the vibrant energy of its Singapore setting. Here, we focus on offering guests an exceptional dining experience, anchored in warm, knowledgeable service and a carefully crafted menu, all within the grandeur of this historic venue.

The successful candidate will

• Have 1 year plus experience of Junior Sous position or equivalent
• Has an excellent record of kitchen and staff management with good communication skills
• Will fill in for the Head Chef in planning and directing food preparation when necessary
• Will be responsible for managing and training kitchen staff
• Ensures that the kitchen operates in a timely way that meets our quality standards
• Is highly proficient in spoken and written English
• Michelin star experience is preferable, but not essential
• Be able to work effectively as part of a team

The role includes

1. Assisting in Kitchen Management and Operations

• As a Junior Sous Chef, you will assist in managing the overall operations of the kitchen, ensuring that the kitchen runs smoothly during service. This includes overseeing the preparation and cooking of food, and ensuring the team follows all kitchen protocols efficiently.

2. Supervising and Leading Kitchen Staff

• You will oversee and support the kitchen team, including commis chefs, demi chefs, and chefs de partie, ensuring they are working effectively and following proper procedures. You will step into a leadership role, helping to mentor junior chefs and providing guidance during both prep and service times.

3. Ensuring Consistency in Food Quality and Presentation

• Maintaining the highest standards of food quality, presentation, and taste is critical. You will monitor the preparation and plating of dishes, ensuring consistency and that the standards set by the head chef are met. This includes checking the seasoning, textures, and visual appeal of each dish before it leaves the kitchen.

4. Managing Inventory and Stock Control

• You will assist with managing inventory for the kitchen, ensuring the proper rotation of stock to minimize waste. You’ll also help in placing orders, checking deliveries, and ensuring ingredients are always stocked and stored properly to maintain freshness and quality.

5. Maintaining Hygiene and Food Safety Standards

• Ensuring that the kitchen adheres to food safety standards is one of your primary responsibilities. You will monitor cleanliness, organize cleaning schedules, and ensure all team members follow proper hygiene practices when handling food and equipment. This includes ensuring that the kitchen operates within the Singapore Food Agency’s (SFA) guidelines.

6. Assisting in Menu Development and Specials

• Working closely with the head chef and senior team members, you will contribute to menu planning, including creating new dishes or seasonal specials. Your input will help ensure the menu remains exciting, innovative, and aligned with the restaurant’s concept.

7. Overseeing Food Preparation and Cooking

• As a Junior Sous Chef, you will assist in the preparation and cooking of dishes across various sections of the kitchen. Whether it’s during service or prep time, you will ensure that all food is prepared according to recipes and meets the restaurant’s high-quality standards.

8. Handling Special Dietary Requests and Customer Preferences

• You will help accommodate special dietary requests and dietary restrictions such as allergies, vegetarian, or gluten-free options. This responsibility requires clear communication with the front-of-house staff and the ability to adapt dishes without compromising the overall quality.

9. Monitoring Kitchen Efficiency and Workflow

• You will be responsible for ensuring that the kitchen operates efficiently during busy periods. This involves overseeing the flow of work in the kitchen, ensuring orders are completed in a timely manner, and that the team remains organized and focused on delivering high-quality dishes quickly.

10. Assisting with Staff Training and Development

• As part of your role, you will assist in training junior staff, providing them with the knowledge and skills needed to perform their roles effectively. You will also help identify areas for improvement, offering constructive feedback to ensure continuous learning and growth within the team.

11. Supporting in Cost Control and Budget Management

• Working alongside the head chef, you will help ensure that food costs are controlled by minimizing waste, ensuring efficient portioning, and utilizing ingredients creatively. You will monitor inventory usage and assist in tracking expenses to keep kitchen costs within budget.

12. Leading by Example and Maintaining Positive Team Morale

• In this leadership role, you will set an example by maintaining a positive and professional attitude in the kitchen. Your behavior, work ethic, and approach to teamwork will inspire your colleagues to perform at their best, contributing to a positive and productive kitchen environment.

13. Overseeing Equipment Maintenance and Safety

• You will be responsible for ensuring that kitchen equipment is regularly checked, cleaned, and maintained. Any equipment faults or safety hazards should be addressed immediately to prevent accidents and ensure the kitchen operates smoothly and safely.

14. Managing Service During Peak Hours

• You will be expected to take charge during peak service times, ensuring that dishes are prepared and delivered to the front of house in a timely manner. You will supervise the team to ensure that service standards are maintained under pressure, while keeping the kitchen organized and efficient.

At Brasserie Astoria, we are committed to working with talented professionals and providing ample opportunities to grow and evolve in the fine dining industry.

Employee Benefits Include:

• Competitive Salary
• Opportunities to attend relevant industry courses (e.g. WSET)
• Staff Meals
• Birthday Leave
• Staff Discounts at Restaurants under the Unlisted Collection Group

If you are an enthusiastic, motivated individual with a commitment to excellence, we invite you to join our Back of House team and help us create extraordinary dining experiences at Brasserie Astoria.