Sous Chef #HHLT

Clementi

Working Days: Monday - Sunday

Work Week: 6 days

Shift Schedule (Rotating):

Shift 1: 5:00am - 1:30pm (Cab provided)

Shift 2: 8:00am - 4:30pm

Shift 3: 10:45am - 7:15pm

Key Responsibilities

1. Kitchen Operations

Conduct checks on food texture, taste, temperature, and presentation

Participate in daily plating and serving, ensuring portion and plating standards are met

Ensure correct cooking and holding temperatures are maintained

Follow standardized recipes and cooking techniques

Manage inventory levels, stock rotation, and procurement planning

Oversee goods receiving and inventory documentation

Minimise food wastage and control food costs

Ensure proper maintenance and cleanliness of kitchen equipment and utensils

Assign kitchen roles and optimise workflow efficiency

Perform advance food preparation to ensure consistency and efficiency

Implement proper food storage and handling practices

Conduct regular checks on food expiry, spoilage, and wastage

2. Food Safety, Compliance & Quality

Ensure compliance with food safety, hygiene, and workplace safety standards

Oversee food segregation, labelling, date marking, and food sampling

Ensure accurate temperature logging and monitoring

Train kitchen staff on food safety and hygiene procedures

Work closely with QA, dietitians, and speech therapists on special diet requirements

Handle patient diet chits accurately and communicate requirements clearly

Escalate discrepancies promptly to the Reporting Officer

3. Staff Management & Administration

Plan and consolidate weekly staff schedules

Conduct daily briefings, roll calls, and kitchen meetings

Organise training on cooking methods and best practices

Prepare staff OT, public holiday work, leave, and petty cash records

4. Systems, Reporting & Documentation

Oversee purchase requisitions and ensure timely submission

Support use of operational systems such as Electronic Meal Ordering System (eMOS)

Monitor operational reports, KPIs, and highlight irregularities

Participate in cooking demonstrations and health-related activities when required

Requirements

Minimum GCE N or O Level (Diploma in Food & Beverage preferred)

Minimum 5 years experience in a similar role handling large-scale food production

Strong knowledge of at least 3 ethnic cuisines

Basic computer proficiency (Word, Excel, PowerPoint)

If interested, please email your resume to [Confidential Information] or telegram me @alexgohhl

Alex Goh Hock Leong

(CEI.No: R1763413 l Recruit Express Pte Ltd (Healthcare & Life Science) | 99C4599)