Job Summary

The Sous Chef (Halal Cuisine) is responsible for overseeing culinary operations within Halal kitchen for banquet, ensuring consistency, quality and efficiency across the productions. This role supports Chef de Cuisine in managing centralized kitchen operations, focusing on Indian/Malaycuisine preparation, standardization, cost control, and compliance with food safety regulations while maintaining high presentation standards.

Responsibilities

Production & Operations Management

Oversee daily Halal kitchen operations, to support multiple outlets and service points.
Ensure consistency in recipe, taste, portioning, and presentation across all dishes.
Plan and manage preparation schedules to meet operational demand and service timelines.
Optimize workflow and manpower deployment to ensure efficiency during service and production.

Indian / Malay cuisine Expertise

Supervise the preparation of Indian/Malay cuisine, ensuring authenticity, quality, and consistency.
Ensure high standards in plating and visual presentation.
Standardize recipes and preparation methods.
Support menu development and R&D initiatives for new Halal items and seasonal offerings.
Good understanding of global culinary trends and ingredients, with the ability to apply them in halal kitchen menu development and presentation.

Cost Control & Inventory Management

Monitor food cost, wastage, and yield within the Halal kitchen.
Oversee procurement, inventory control, and proper storage of perishable items.
Ensure effective stock rotation (FIFO) and minimize spoilage.

Compliance & Food Safety

Ensure strict adherence to HACCP, SFA regulations, and food safety standards.
Maintain cleanliness, hygiene, and audit readiness within the Halal kitchen.
Conduct regular checks on food quality, storage temperatures, and sanitation practices.

Team Leadership & Development

Lead and manage kitchen staff, ensuring smooth daily operations.
Train and develop team members on cold kitchen techniques, plating standards, and SOPs.
Foster teamwork, discipline, and accountability within the team.

Qualifications

Certificate or Diploma in Culinary Arts or equivalent.
Minimum 5–7 years of experience in Indian/Malay cuisine, preferably in central kitchen or high-volume production environments.
Experience in high-volume 5-star hotels, multi-outlet resorts, or exposure to MICE, attention to detail, and quality execution.
Strong knowledge of Indian/Malay cooking techniques, ingredients, and large-scale food preparation.
Experience production planning and kitchen workflow optimization.
Strong knowledge of HACCP, food safety standards and Majlis Ugama Islam Singapore (MUIS) Halal Requirements.
Proficiency in Microsoft Office applications.