Junior Sous Chef (Café Quenino) - Artyzen Singapore Hotel

Job Highlights Dynamic working environment Open and collaborative culture Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met. Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng. Responsibilities: Support the Executive Chef in overseeing daily kitchen operations, food quality, hygiene, productivity, and cost control across outlets. Work closely with Chef de Parties to ensure consistency in food preparation, presentation, and service standards. Contribute to menu development and seasonal offerings that reflect contemporary regional and sustainable cuisine concepts. Ensure compliance with food safety, hygiene, sustainability, and waste management standards in accordance with company policies and local regulations. Monitor inventory, minimize wastage, and support cost-effective purchasing and kitchen resource planning. Maintain accurate recipes, product specifications, and operational procedures. Foster a positive and collaborative team culture with Kitchen, Stewarding, and Service teams to deliver excellent guest experiences. Conduct regular inspections and support continuous improvement in cleanliness, safety, and operational efficiency. Stay updated on market trends, products, and industry developments to enhance guest engagement and business performance. Provide coaching, guidance, and training to kitchen team members to support performance and career development. Be operationally hands-on and support kitchen operations during peak service periods. Perform any other duties or projects assigned by Management. Adapt to operational and business needs in line with industry and hotel requirements. Support additional duties and responsibilities assigned by Management as part of operational needs. Able to work flexible hours, including shifts, weekends, and public holidays when required. Qualifications: Minimum 2–3 years of relevant culinary experience in a high-volume and fast-paced kitchen environment. Strong understanding of kitchen operations, including food preparation, cooking techniques, and presentation standards. Good communication and teamwork skills with the ability to collaborate effectively across departments. Positive attitude with willingness to learn, adapt, and take on new challenges. Passion for culinary excellence and delivering quality dining experiences. Strong organisational and time management skills with the ability to prioritise tasks efficiently. Knowledge of food safety, hygiene, and sanitation standards. Able to maintain a clean, organised, and efficient work environment. Comfortable working in a dynamic environment and able to perform under pressure. Able to work flexible hours, including shifts, weekends, and public holidays when required. Good command of spoken and written English. Outgoing, adaptable, and service-oriented with strong interpersonal skills.