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