Junior Sous Chef (Loyang)

SUMMARY: As the Junior Sous Chef at Oak & Ember, you will support the Sous Chef and Head Chef in the preparation, smoking, cooking, and presentation of our signature smoked meat dishes. You will play a key role in assisting with daily kitchen operations, supervising junior staff, and ensuring consistency and quality across all menu items. This position is ideal for a motivated culinary professional with strong technical skills, a passion for smoked meats, and a desire to grow into a leadership role within a dynamic kitchen environment. KEY RESPONSIBILITIES: Culinary Support & Leadership - Provide guidance and support to Junior chefs, helping develop their skills - Step in to supervise the kitchen team in the absence of senior chefs when required - Assist the Sous Chef and Head Chef with planning and preparing food items for service - Oversee assigned stations and ensure all dishes are prepared to Oak & Ember standards - Assist in maintaining prep lists, delegating basic tasks, and ensuring timely station readiness Menu Development - Contribute ideas for specials and seasonal menu updates - Help assemble and plate dishes with consistency in taste, texture, and presentation - Assist with menu preparation for special events, private functions, and catering orders as needed - Support the Sous Chef and Head Chef in refining recipes and experimenting with smoking techniques and flavors Operational Management - Monitor prep levels, portion sizes, and food quality to reduce waste and maintain efficiency - Maintain high standards of cleanliness and hygiene across all kitchen areas and equipment - Support day-to-day kitchen operations, ensuring smooth service flow and station organization - Assist with inventory checks, proper storage, and rotation of smoked meats and other ingredients Team Support - Assist with any other tasks needed to support the kitchen operations - Work collaboratively with the kitchen team to ensure smooth and efficient service - Communicate effectively with junior chefs and sous chefs, guiding their development This position is located at our Loyang location. JOB REQUIREMENTS: - Minimum 5 years of related experience with WSQ Food Hygiene Certificate - Experience as a strong Chef de Partie or Junior Sous Chef - Strong knife skills and fundamental cooking techniques - Able to work in a fast-paced environment and handle peak hours calmly - Responsible, punctual, and a good team player with a positive attitude