Editorial summary

The company operates Na Oh, a Korean restaurant in Singapore led by Michelin-starred Chef Corey Lee, delivering innovative Korean cuisine in a state-of-the-art kitchen within an automotive manufacturing facility with ingredients from an on-site smart farm. The role is Jr Sous Chef / Sous Chef, supporting the Head Chef in daily kitchen operations and contributing to high-quality, farm-to-table Korean dining. Key requirements include relevant kitchen experience and strong culinary skills to thrive in a fast-paced, technically advanced environment. Compensation is SGD 7,200 per month.

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Job description

[This job https://singapore.job-q.com/jobs/detail/jr-sous-chef-sous-chef-na-oh-korean-restaurant-42319 first appeared in Job-Q.com on 10 Nov 2026]

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 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

Scam prevention reminder: You should not make any pre-payment when applying for any job.

Illegal practices reminder: It is illegal for recruiter to collect payment (kickback) from the worker https://www.mom.gov.sg/-/media/mom/documents/publications/foreign-workers/what-are-kickbacks.pdf