Nyonya Kueh Chef- Junior Sous Chef

Working Hours / Days: 9.00am to 6.00pm (Alternative 5 / 6 days’ work week)

Position Title (New): Nyonya Kueh Chef – Junior Sous Chef

• Job Description & Requirements
• Creation and Presentation: Responsible for the creation, decoration, and presentation of Nyonya kueh based on Singapore’s standards.
• Decoration: Decorate kueh using various techniques and toppings to ensure they are visually appealing and exciting.
• Inventory Management: Monitor stocks for ingredients such as rice flour, coconut milk, pandan leaves, etc., and make appropriate orders within budget.
• Quality Control: Check the quality of materials and the condition of equipment and devices used for making kueh.
• Staff Guidance: Guide and motivate kitchen assistants and cooks to work more efficiently in preparing Nyonya kueh.
• Workstation Maintenance: Maintain a clean and orderly cooking station and adhere to health and safety standards.
• Supervision: Manage and supervise the entire kueh preparation area and the activities of all chefs, cooks, and other kitchen workers.
• Reporting: Report to the Head Chef on all operational matters.
• Hands-On Involvement: Be physically involved in all phases of the daily operation requirements.
• Training: Demonstrate new cooking techniques and use of new equipment to staff.
• Menu Management: Update recipe cards and menu planning for promotions.
• Stock Maintenance: Ensure that adequate stock is always maintained in the relevant station.
• Compliance: Adhere to rules and regulations set by the Management.

Join a fast growing Nyonya chain of restaurant in Singapore!