Junior Sous Chef (Western Cuisine)

About the role

Harbourfront Bistro is a casual-upscale Western bistro located near VivoCity serving coastal-inspired plates, daily mains, sharing dishes and a compact à la carte menu. We cater to a mix of mall shoppers, office lunch crowds from nearby business nodes and weekend diners looking for relaxed waterfront dining.

The Junior Sous Chef will work closely with the Head Chef to run the hot and cold sections, supervise commis and CDP staff, manage mise en place and maintain food quality standards during peak lunch and dinner services. This role is ideal for a chef who wants to step into a supervisory position, learn inventory and costing, and contribute to menu refinement while still being very much on the line.

You will join a stable, small brigade with clear progression pathways to Sous Chef and Head Chef roles across our group. Expect a fast-paced service environment with opportunities to lead short trials, special event menus and collaborate on weekly specials and seasonal promotions.

About Harbourfront Bistro

Harbourfront Bistro is a neighbourhood Western bistro with a modern coastal twist. Located in a high-footfall mall, we focus on seasonal ingredients, approachable plating and friendly service. The team is chef-driven and owner-backed with plans for limited pop-ups and catering projects.

What you can expect

• Busy mall/harbour location with steady lunch and weekend dinner business
• Stable ownership with staff development and promotion track
• Exposure to creative Western bistro, seasonal menus and private events
• Competitive salary band and performance-based bonuses

Key responsibilities

• Support Head Chef in planning and executing daily lunch and dinner services
• Lead a section during service, ensuring timely ticket times and consistent plating
• Supervise and coach commis chefs and chefs de partie; run station checks
• Manage daily mise en place and ensure inventory accuracy for your section
• Monitor portion control, food quality and plate presentation standards
• Maintain strict hygiene and safety standards (SSOPs, HACCP-aligned practices)
• Assist with ordering and stock rotation; minimise wastage through effective prep
• Contribute to menu development, specials and recipe documentation when required

Requirements

• Minimum 3 years’ professional experience in Western cuisine kitchens, with at least 1 year in a supervisory or team lead role
• Solid knife skills and experience running hot or main stations (grill, pan, sauté)
• Knowledge of portion control, costing basics and FIFO inventory practices
• Ability to work peak lunch and dinner hours, including weekends and public holidays on rotation
• Good communication in English; able to follow recipes, brief teams and manage kitchen timing
• Valid work right for Singapore and able to start within a month of offer

How to apply

Email your CV and a short note about your kitchen experience to [email protected] with the subject line 'Junior Sous Chef (Western Cuisine)'. Shortlisted candidates will be contacted for a phone screen.