Sous Chef (Central Kitchen) (ID: 708074)

• Manage and facilitate the efficient day-to-day operations of the Central Kitchen.
• Supervise, lead, and inspire the kitchen team to ensure optimal productivity and workflow.
• Ensure strict adherence to food safety regulations, hygiene standards, and operational procedures.
• Oversee food quality, consistency, portion control, and presentation.
• Collaborate with management to plan menus and develop recipes, taking into account seasonal ingredients and food costs.
• Prepare and cook food when necessary to uphold quality standards.
• Train, coach, and assess kitchen staff to enhance their skills and performance.
• Manage inventory, stock rotation, and ordering to minimize food waste.
• Maintain cleanliness and proper functioning of kitchen equipment and work areas.
• Work collaboratively with other departments to ensure efficient production and timely order fulfillment.
• Assist in the implementation of process improvements to boost kitchen productivity and efficiency.

Requirements:

• Minimum 2 years of experience in a central kitchen, catering, institutional kitchen, hotel, restaurant, or large-scale food production environment
• Experience in preparing large volume meals, catering operations or school meal production is an added advantageous
• Willing to carry heavy items when needed

Interested candidates who wish to apply for the advertised position, please click on “Apply Now”. We regret that only shortlisted candidates will be notified.

EA License No: 01C4394 (PERSOL Singapore Pte Ltd)

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