Junior Sous Chef/ Chef De Partie (Bistro)

Position Overview We are seeking a passionate and hands-on Junior Sous Chef/ Chef de Partie to oversee and actively participate the culinary operations of our independent bistro with a seating capacity of 40 guests. The candidate will combine strong leadership skills with deep knowledge of local and Asian cuisines, ensuring exceptional dining experiences while maintaining the highest standards of food safety and professionalism. Key Responsibilities Kitchen Operations & Cooking Lead and supervise all kitchen activities while actively cooking and preparing dishes. Ensure consistency, quality, and timely delivery of meals during service. Oversee food presentation and plating to maintain high standards. Inventory & Procurement Manage food inventory, monitor stock levels, and handle purchasing to optimize costs and minimize waste. Build relationships with suppliers to ensure timely delivery of fresh, high-quality ingredients. Team Leadership Develop and manage back-of-house staff rosters. Train, mentor, and motivate kitchen staff to achieve operational excellence. Compliance & Hygiene Ensure strict adherence to Singapore Food Agency (SFA) hygiene and safety guidelines. Maintain a clean, organized, and compliant kitchen environment. Culinary Expertise Design and innovate menus featuring local, and Asian cuisines. Incorporate creativity to accommodate special customer requests and dietary needs. Professionalism & Customer Focus Uphold a professional image when interacting with associates and customers. Deliver exceptional customer satisfaction through culinary creativity and service excellence Requirements Minimum 3 years as a in supervisory level Relevant culinary qualifications or certifications are an advantage. Strong knowledge of local and Asian cuisines. Excellent communication, and organizational skills. Ability to adapt to a fast-paced environment and handle pre-opening challenges. Ability to manage inventory, purchasing, and cost control effectively. Knowledge of hygiene and food safety regulations and compliance standards. Creative mindset with flexibility to meet customer requests. Professional demeanor and commitment to high service standards. Benefits Competitive salary package. Opportunity to lead and shape the culinary direction of an independent restaurant. Supportive team environment with room for creativity and innovation