Junior Sous Chef (The Olive)

Job Responsibilities

• Support daily food production for breakfast, lunch, tea, and dinner services.
• Ensure meals meet therapeutic, texture-modified, and allergen dietary requirements.
• Maintain food quality, taste, presentation, portion control, and proper temperatures.
• Supervise cooks and kitchen assistants to ensure smooth kitchen operations.
• Ensure compliance with food safety, hygiene, sanitation, and SFA requirements.
• Manage inventory, stock rotation, procurement requisitions, and cost control.
• Work closely with Dietitians, Speech Therapists, QA, and Operations teams to meet dietary requirements.
• Train and guide junior staff on SOPs, food safety, and kitchen safety practices.
• Handle patient diet chits accurately and resolve food service issues promptly.
• Support audits, inspections, equipment maintenance, and continuous improvement initiatives.
• Assist with manpower scheduling, overtime records, and leave planning.
• Act as the person-in-charge during the absence of the immediate superior.

Job Requirements

• Certificate/Diploma in Culinary Arts or related field.
• Minimum 3 years of relevant culinary experience, preferably in healthcare or institutional catering.
• Strong knowledge of food safety, allergen management, and therapeutic diets.
• Good leadership, communication, and organizational skills.
• Ability to work in a fast-paced environment and manage multiple priorities.