Sous Chef

Key Responsibilities

. Assist in managing the day-to-day operations of the Central Kitchen.

. Lead, supervise, train and motivate the kitchen team to ensure efficient workflow and productivity.

. Ensure all kitchen staff strictly comply with company SOPs, food safety regulations, and hygiene standards.

. Monitor food quality, consistency, portion control, and presentation.

. Plan menus and develop recipes in collaboration with management, considering seasonality, food costs, and operational efficiency.

. Prepare and cook food to maintain high-quality standards when required.

. Ensure timely completion of all food production to meet delivery schedules

. Manage inventory, stock rotation, ordering, and minimise food waste.

. Ensure proper maintenance and cleanliness of kitchen equipment and work areas.

. Work closely with other departments to ensure smooth production and timely order fulfilment.

. Assist in implementing process improvements to enhance kitchen efficiency and productivity

Requirements

. Minimum 1-3 years of cooking experience in a central kitchen, catering, institutional kitchen, hotel, restaurant, or large-scale food production environment

. Experience preparing large-volume meals is preferred.

. Experience in school meal production or catering operations is an advantage.

. Positive attitude and willingness to learn.

. Physically fit and able to stand for long hours and lift heavy items when required.

Work Environment

. Central production kitchen (high-volume)

. Early morning / shift-based operations

. Fast-paced and process-driven setup