Junior Sous Chef - The St. Regis Singapore
The Ritz-Carlton
Salary undisclosed
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Description
POSITION SUMMARY
Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: 4 to 6 years of related work experience.
Supervisory Experience: At least 2 years of supervisory experience.
License or Certification: None
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
About this role
Working as a Junior Sous Chef at The St. Regis Singapore means stepping into a leadership role within a luxury hotel kitchen. You'll supervise cooks and kitchen staff while managing the technical side of food preparation—plating, portioning, garnishing, and ensuring every dish meets the property's quality standards. Beyond hands-on kitchen work, you'll coordinate with the broader F&B team, communicate menu specials to service staff, and handle inventory and food safety documentation.
The role calls for someone with at least four to six years of kitchen experience and a minimum of two years in a supervisory or lead capacity. A technical or vocational culinary qualification is preferred. You'll need to balance people management—hiring, training, scheduling, and coaching kitchen staff—with the physical demands of kitchen work: standing for long shifts, lifting up to 25 pounds regularly, and moving between stations. This is a full-time, in-office position suited to someone ready to take on greater responsibility within a fine-dining kitchen environment while continuing to develop their leadership skills.
Pay for this role
The employer didn't post a pay range for this role. That usually means pay is set in negotiation, which favors whoever arrives with numbers. Check ranges on comparable Junior Sous Chef - The St. Regis Singapore postings in your area, and analyze any offer before you accept it.
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