- Serangoon North-east Region (Singapore) Singapore
WILMAR DISTRIBUTION PTE. LTD. Hiring! Full Time Junior Sous Chef (The Olive) in North-east Region (Singapore), Earn up to SGD 4,500 - Ricebowl
Junior Sous Chef (The Olive)
WILMAR DISTRIBUTION PTE. LTD.
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Job Description
Responsibilities
Job Responsibilities
Support daily food production for breakfast, lunch, tea, and dinner services.
Ensure meals meet therapeutic, texture-modified, and allergen dietary requirements.
Maintain food quality, taste, presentation, portion control, and proper temperatures.
Supervise cooks and kitchen assistants to ensure smooth kitchen operations.
Ensure compliance with food safety, hygiene, sanitation, and SFA requirements.
Manage inventory, stock rotation, procurement requisitions, and cost control.
Work closely with Dietitians, Speech Therapists, QA, and Operations teams to meet dietary requirements.
Train and guide junior staff on SOPs, food safety, and kitchen safety practices.
Handle patient diet chits accurately and resolve food service issues promptly.
Support audits, inspections, equipment maintenance, and continuous improvement initiatives.
Assist with manpower scheduling, overtime records, and leave planning.
Act as the person-in-charge during the absence of the immediate superior.
Job Requirements
Certificate/Diploma in Culinary Arts or related field.
Minimum 3 years of relevant culinary experience, preferably in healthcare or institutional catering.
Strong knowledge of food safety, allergen management, and therapeutic diets.
Good leadership, communication, and organizational skills.
Ability to work in a fast-paced environment and manage multiple priorities.
Support daily food production for breakfast, lunch, tea, and dinner services.
Ensure meals meet therapeutic, texture-modified, and allergen dietary requirements.
Maintain food quality, taste, presentation, portion control, and proper temperatures.
Supervise cooks and kitchen assistants to ensure smooth kitchen operations.
Ensure compliance with food safety, hygiene, sanitation, and SFA requirements.
Manage inventory, stock rotation, procurement requisitions, and cost control.
Work closely with Dietitians, Speech Therapists, QA, and Operations teams to meet dietary requirements.
Train and guide junior staff on SOPs, food safety, and kitchen safety practices.
Handle patient diet chits accurately and resolve food service issues promptly.
Support audits, inspections, equipment maintenance, and continuous improvement initiatives.
Assist with manpower scheduling, overtime records, and leave planning.
Act as the person-in-charge during the absence of the immediate superior.
Job Requirements
Certificate/Diploma in Culinary Arts or related field.
Minimum 3 years of relevant culinary experience, preferably in healthcare or institutional catering.
Strong knowledge of food safety, allergen management, and therapeutic diets.
Good leadership, communication, and organizational skills.
Ability to work in a fast-paced environment and manage multiple priorities.
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