Junior Sous Chef

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 112 venues and with presence in 27 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

METT Singapore, a Heritage Icon in the heart of Fort Canning Park.

The hotel blends colonial charm with contemporary soul. Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection. With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living.

The Junior Sous Chef supports the Sous Chef and Head Chef in running the kitchen day to day operations. As a Junior Sous Chef, you will lead a section or shift in the absence of senior chefs and ensure food is prepared to the outlet standard, and help train and motivate the kitchen team, all while upholding food safety, quality and cost controls.

Day-to-day responsibilities:

• Assist in the daily running of the kitchen, ensuring smooth service during breakfast, lunch, high tea, dinner and banquet or event periods.
• Supervise and take charge of the kitchen in the absence of the Sous Chef or Head Chef.
• Prepare, cook and present dishes according to standard recipes, portion sizes and plating specifications.
• Conduct pre-service briefings and ensure mise en place is complete before service.
• Maintain consistency and quality across all dishes served.
• Train new team members on recipes, techniques, kitchen equipment and standard operating procedures.
• Foster a positive, respectful and disciplined kitchen culture.
• Monitor correct storage, labelling, temperature control and rotation (FIFO) of all food items.
• Ensure kitchen areas, equipment and tools are kept clean, sanitized and well maintained.
• Assist with ordering, receiving and inspecting stock to ensure quality and correct quantities.
• Minimize wastage through careful portion control, proper storage and efficient use of ingredients.
• Support regular stock-takes and help maintain food cost targets.
• Handle guest feedback and special dietary or allergen requests professionally and accurately.

Knowledge, skills and qualifications:

• Diploma or certificate in Culinary Arts or equivalent professional training.
• Minimum 3 to 5 years of kitchen experience, in a luxury lifestyle hotel, fine-dining restaurant or similar environment.
• Valid Food Hygiene certification.
• Strong cooking skills with sound knowledge of various cuisines, techniques and kitchen equipment.
• Good leadership, communication and organizational skills.
• Able to work calmly under pressure and meet tight service timings.
• Strong attention to detail, with a passion for quality and presentation.
• Knowledge of food costing, inventory and kitchen administration is an advantage.
• Team player with a positive attitude and willingness to learn and grow.