Senior Sous Chef – Indian Kitchen (Night Shift)

Job Summary:

The Senior Sous Chef – Indian Kitchen (Night Shift) oversees nightly Indian culinary production, ensuring timely output in accordance with approved Indian recipes, cooking methods, quality standards, food safety requirements and production schedules. The role leads and supervises the night-shift culinary team, maintains consistency in taste and product quality, ensures efficient kitchen operations, minimises wastage, and maintains hygiene, halal and safety compliance while facilitating smooth shift handovers.

Key Responsibilities

A. Culinary Production and Operations

• Oversee nightly Indian kitchen production according to approved plans and schedules.
• Supervise the preparation and cooking of Indian dishes, gravies, curries, sauces, marinades, rice and other Indian food products.
• Ensure food preparation follows standard Indian recipes, traditional cooking methods, specifications, portion sizes and quality standards.
• Monitor production output, yield and deadlines.
• Ensure proper food handling, cooking, cooling, storage and transfer.
• Resolve production issues and coordinate with relevant departments on ingredient, raw material and packaging requirements.

B. Team Leadership and Supervision

• Supervise, guide and motivate night-shift Indian kitchen staff.
• Allocate duties and manpower according to production requirements.
• Monitor attendance, discipline and work performance.
• Train staff on Indian recipes, cooking techniques, SOPs, hygiene and safety.
• Report staffing and training needs to management.

C. Food Quality and Consistency

• Maintain consistency in the taste, flavour, texture, appearance, portion size and quality of Indian food products.
• Ensure proper use and balancing of Indian spices, herbs, seasonings and ingredients.
• Inspect ingredients, work-in-progress and finished products.
• Ensure compliance with approved recipes and quality standards.
• Investigate quality issues and implement corrective actions.

D. Food Safety, Hygiene and Halal Compliance

• Ensure compliance with food safety, hygiene, sanitation and halal requirements.
• Monitor cooking, cooling, storage and temperature controls.
• Prevent cross-contamination and ensure proper allergen handling.
• Maintain cleanliness of equipment and production areas.
• Maintain required records and report food safety incidents or non-compliance.

E. Inventory and Cost Control

• Monitor ingredient usage, stock rotation (FIFO/FEFO) and storage.
• Control usage of spices, herbs, cooking oils and other Indian kitchen ingredients.
• Minimise wastage, spoilage and overproduction.
• Ensure portion control and production yield targets.
• Report stock shortages, damaged goods and discrepancies.
• Maintain proper labelling and traceability of ingredients and finished products.

F. Equipment and Workplace Safety

• Ensure safe operation and proper maintenance of kitchen equipment.
• Maintain a clean, organised and safe workplace.
• Ensure staff comply with safety procedures and PPE requirements.
• Report hazards, accidents and equipment defects promptly.

G. Production Reporting and Shift Handover

• Maintain accurate production, wastage, ingredient usage, quality and manpower records.
• Submit night-shift production reports to management.
• Ensure proper handover of outstanding tasks and operational issues.
• Coordinate with QA, Warehouse, Maintenance and other departments.
• Recommend improvements to production efficiency, food quality and cost control.

Requirements

• Diploma or Certificate in Culinary Arts, Food Production or an equivalent qualification is preferred.

• Minimum 5 years of relevant experience in Indian cuisine, preferably in a commercial kitchen, central kitchen, food manufacturing facility or large-scale food production environment.

• Strong hands-on knowledge of Indian cuisine, including preparation of curries, gravies, sauces, marinades, spice blends and regional Indian dishes.

• Prior experience in a supervisory or senior culinary position is required.

• Experience in Ready-to-Eat (R2E), chilled, frozen or batch food production will be an advantage.

• Knowledge of food safety, hygiene, temperature control, sanitation and halal compliance requirements.

• Strong leadership, communication, planning and problem-solving skills.

• Ability to manage production targets, multiple tasks and a team in a fast-paced environment.

• Able to work independently during night shifts and make sound operational decisions.

• Willingness to work night shifts, weekends and public holidays according to operational requirements.