Sous Chef

Job Responsibilities:

• Oversee the cleaning, cutting, marinating, and portioning of raw ingredients (meat & seafood) according to recipes and production schedules.
• Coordinate daily raw food preparation based on catering orders, ensuring efficiency and minimal wastage.
• Ensure ingredients are fresh, properly stored, and meet food safety standards.
• Maintain strict adherence to SFA food safety regulations, including proper storage, handling, and workstation cleanliness.
• Monitor stock levels of raw ingredients, coordinate with suppliers, and ensure timely replenishment.
• Manage and train kitchen assistants in raw food preparation processes.
• Ensure kitchen equipment (knives, slicers, chillers, etc.) is well-maintained and used safely.
• Work closely with the Executive Chef and kitchen team to ensure smooth workflow and timely production.

Job Requirements:

• Minimum 5 years of experience in raw food preparation, butchery, or central kitchen production, preferably in a catering or food service environment.
• Strong understanding of food handling, portioning, and marination techniques for meat and seafood
• Familiarity with Singapore's SFA food safety regulations and ability to uphold high hygiene standards.
• Experience in supervising kitchen assistants and coordinating food preparation processes.
• Ability to handle high-volume production efficiently while meeting tight deadlines.
• Strong quality control skills to ensure consistency in food preparation and portioning.
• Able to work in a fast-paced kitchen environment, stand for long hours, and handle raw ingredients safely.
• Ability to track stock levels and work with procurement teams for ingredient replenishment.