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.