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