Nyonya Kueh Chef Chef De Partie / Junior Sous Chef
$520,000–$8,112,000 year
On-siteSingapore, Singapore
Job Summary
Create and present Nyonya kueh using high standards, applying various decoration techniques and toppings. Monitor ingredient stocks, place orders within budget, and ensure adequate stock levels are maintained. Guide kitchen assistants, train staff on new techniques and equipment, and supervise the entire kueh preparation area. Maintain clean workstations, check equipment condition, and report operational matters to the Head Chef. Adhere to management rules and health and safety standards. Work 9:00am to 6:00pm, Monday to Saturday, with an alternative 5/6-day week. Update recipe cards and menu planning for promotions.
Required Qualifications
- Nyonya and Singapore cuisine knowledge
- Creation, decoration, and presentation of Nyonya kueh
- Inventory management for ingredients such as rice flour, coconut milk, pandan leaves
- Quality control of materials and equipment
- Ability to guide and motivate kitchen assistants and cooks
- Supervision of the entire kueh preparation area and all kitchen workers
- Reporting to the Head Chef on operational matters
- Physical involvement in all phases of daily operation requirements
- Demonstration of new cooking techniques and use of new equipment to staff
- Menu planning for promotions
- Maintenance of adequate stock in the relevant station
- Adherence to rules and regulations set by management
Desired Qualifications
- Passion for the role
- Thriving in a results-oriented environment
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