Sous Chef
3600 - 5000 SGDChang Cheng Group
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
1 SGD
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