job description
Join Resorts World Sentosa as a Junior Sous Chef in our world-class Food & Beverage Culinary team, where passion for gastronomy meets unparalleled guest experiences. This is your chance to work in a dynamic, high-energy environment at one of Asia’s most prestigious integrated resorts, now expanding its culinary excellence to the vibrant hospitality scene of Bali.
As a Junior Sous Chef, you will play a pivotal role in supporting the Sous Chef and Executive Chef in delivering exceptional dining experiences. From crafting innovative menus to maintaining the highest standards of food preparation, you’ll contribute to a team that thrives on creativity, precision, and a commitment to culinary excellence. Whether it’s fine dining, themed restaurants, or large-scale events, your skills will help shape unforgettable moments for our guests.
If you’re a driven culinary professional with a flair for leadership and a passion for high-quality cuisine, this is the perfect opportunity to take your career to the next level in a globally recognized brand.
Responsibility
- Assist the Sous Chef and Executive Chef in daily kitchen operations, including menu planning, food preparation, and plating.
- Supervise and mentor junior kitchen staff, ensuring adherence to recipes, portion control, and presentation standards.
- Maintain strict hygiene and food safety standards in compliance with HACCP and local regulations.
- Collaborate with the F&B team to develop seasonal menus and special culinary events.
- Monitor inventory levels, place orders, and manage stock rotation to minimize waste.
- Ensure consistent quality and taste across all dishes, conducting regular quality checks.
- Support in cost control measures by optimizing ingredient usage and reducing food waste.
- Participate in training programs to enhance team skills and stay updated on culinary trends.
Qualifications
- Diploma or Certificate in Culinary Arts, Hospitality Management, or a related field.
- Minimum 3 years of experience in a professional kitchen, with at least 1 year in a supervisory or junior management role.
- Strong knowledge of international cuisines, cooking techniques, and kitchen equipment.
- Proven ability to work in a fast-paced, high-pressure environment while maintaining composure.
- Excellent leadership, communication, and teamwork skills.
- Familiarity with HACCP, food safety, and sanitation standards.
- Creativity and passion for culinary innovation, with a keen eye for detail.
- Flexibility to work shifts, including weekends, holidays, and late hours.