Jr Sous Chef / Sous Chef @ Na Oh - Korean Restaurant

Company Overview Na Oh restaurant in Singapore offers an innovative Korean dining experience led by Michelin-starred Chef Corey Lee, blending culinary excellence with a cutting-edge automotive manufacturing facility and fresh ingredients from an on-site smart farm. Job Summary Join a unique culinary venture led by Chef Corey Lee, delivering exceptional Korean cuisine in a state-of-the-art kitchen within an automotive facility. Contribute to pioneering farm-to-table dining with innovative ingredients and advanced culinary techniques. Responsibilities • Support the Head Chef in leading daily kitchen operations, and run the pass and service in the Head Chef's absence • Make sure every dish is prepared and plated to the recipes and standards set with Chef Corey Lee's team • Train, supervise and give feedback to Chefs de Partie and commis; help with scheduling • Manage ordering, receiving, inventory and stock rotation to control food cost and waste • Help carry out seasonal menu changes, including testing, recipe documentation and team briefings • Work with the smart farm team on harvest planning and use of produce • Keep the kitchen in line with SFA food safety, hygiene, labelling and cleaning standards • Work with the front-of-house team on guest dietary requirements, special requests and timing Preferred competencies and qualifications • Sous Chef: at least 3 years in fine dining, including supervisory experience as a Junior Sous Chef or Sous Chef • Junior Sous Chef: at least 2 years in fine dining or full-service restaurants, including time as Chef de Partie • Experience in independent fine-dining restaurants is preferred • Knowledge of traditional and modern Korean cooking is an advantage • Experience running a station and leading service under pressure • Experience training and supervising junior cooks • Good working knowledge of food safety and hygiene requirements; a Food Hygiene Certificate is an advantage • English is the main kitchen language; Korean is an advantage • Culinary qualification or relevant certification is preferred+ SALARY ANDBENEFITS • Full-time, nine-hour shifts, 5 days per week • Junior Sous Chef: from S$4,200 per month, depending on experience • Sous Chef: from S$4,800 per month, depending on experience • Compensation for work on scheduled off days • Yearly performance bonus and salary increment review • Transportation support • Medical coverage, including GP visits and hospitalisation • Visa support for suitable overseas candidates • Opportunity to learn from Chef Corey Lee and his team HOW TO APPLY Please send the following to management@onmi-sg.com with the subject line "[Position] – [Full Name]": • Your resume in English or Korean • Photos of dishes you have prepared, if available • Your current location and earliest available start date