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