Junior Sous Chef

Jigger & Pony Group is a leading hospitality company that owns and operates restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprises of the following bars and restaurants:

Restaurants-Humpback – oyster bar and seafood bistro with a focused wine & cocktail listCaffe Fernet – Modern Italian restaurant bar with a view of the Marina Bay waterfront

Cocktail Bars-Jigger & Pony (No. 9 The World’s 50 Best Bars 2025, No. 3 Asia’s 50 Best Bars 2025)Gibson – Timeless cocktail bar balancing balances ingredient‑driven creativity with classicsLive Twice – Cocktail bar inspired by mid-century modern JapanPop City - Japanese-lifestyle cocktail bar in Singapore’s Central Business DistrictCosmo Pony - Convivial bar with a cosmopolitan soul in JakartaBOP - Korean cocktail dining bar in Tanjong Pagar

The Group is expanding our team and we are seeking for a passionate candidate with excellent leadership qualities and experience to join as Junior Sous Chef.

Job Description

Support the Head Chef and Sous Chef in the overall management of daily kitchen operations.Lead and supervise Chef de Partie during operations to ensure smooth and efficient execution.Oversee food preparation and plating to ensure consistency in quality, presentation, flavour, and portion control in accordance with established recipes and standards.Take ownership of assigned sections of the kitchen and ensure readiness for service at all times.Step in to run the pass or manage service in the absence of the Sous Chef when required.Assist in training, mentoring, and developing junior kitchen team members, providing constructive feedback to support their growth.Monitor stock levels across sections, assist in ordering and inventory management, to minimise wastage and optimise food cost.Ensure compliance with food safety and hygiene standards in accordance with company policies and SFA regulations.Support in maintaining kitchen discipline, cleanliness, and organisation at all times.Contribute to menu development discussions, R&D trials, and continuous improvement of dishes and kitchen processesPromote a positive and professional kitchen culture, fostering teamwork, accountability, and a strong service mindset.

Job Requirement

Minimum 2-5 years of experience in a professional kitchen, preferably in a modern/casual dining environment.Strong knowledge of kitchen operations and food preparation techniques.Ability to prioritise and manage tasks effectively under pressure.A proactive, positive attitude and willingness to collaborate as part of a team.Good understanding of food hygiene and safety standards.Ability to work weekends, evenings, and public holidays as rostered.