CENTRAL KITCHEN SOUS CHEF

BARAKAH BITES PTE. LTD.; Hong Kong; Vor Ort; HKD 335.000 - 558.000; Vollzeit

Zusammenfassung

BARAKAH BITES PTE. LTD. in Hong Kong is seeking an experienced Sous Chef to manage daily production of 4000+ meals and lead a team of 15-30 cooks and assistants.

You will ensure on-time dispatch to dormitories, maintain taste and quality, and uphold HACCP and hygiene standards in a high-volume central kitchen.

Qualifikationen

• Experience managing large kitchen teams in high-volume catering.
• Proven track record in batch cooking and on-time dispatch.
• Knowledge of SFA hygiene and HACCP standards.

Aufgaben

• Manage daily production of 4000+ meals (breakfast, lunch, dinner).
• Lead a team of 15-30 cooks, kitchen assistants & packers.
• Ensure all meals are cooked on time and dispatched to dormitories as per schedule.
• Maintain taste, quality, portion control and consistency for bulk cooking.
• Prepare Kerala / South Indian / Indian / Bangladeshi workers menu (rice, curry, dal, veg, chicken, chapati).
• Control raw material usage, stock inventory, and minimize wastage.
• Ensure SFA hygiene, food safety, HACCP standards are followed 100%.
• Manage production planning, batch cooking, and packing line.
• Train new staff on SOP, hygiene and cooking methods.
• Check food temperature, packing quality, and labeling before dispatch.
• Coordinate with logistics / dispatch team for on-time delivery.
• Control food cost and manpower OT.

Kenntnisse

Team leadership

High-volume production

Food safety HACCP

Menu planning Indian cuisine

Jobbeschreibung

We are a large-scale catering central kitchen supplying 4000+ pax workers meals daily. We are looking for an experienced and strong Sous Chef who can handle high-volume production, maintain consistency, and lead a large team.

Key Responsibilities:

• Manage daily production of 4000 pax workers meals (breakfast, lunch, dinner)
• Lead a team of 15-30 cooks, kitchen assistants & packers
• Ensure all meals are cooked on time and dispatched to dormitories as per schedule
• Maintain taste, quality, portion control and consistency for bulk cooking
• Prepare Kerala / South Indian / Indian / Bangladeshi workers menu (rice, curry, dal, veg, chicken, chapati)
• Control raw material usage, stock inventory, and minimize wastage
• Ensure SFA hygiene, food safety, HACCP standards are followed 100%
• Manage production planning, batch cooking, and packing line
• Train new staff on SOP, hygiene and cooking methods
• Check food temperature, packing quality, and labeling before dispatch
• Coordinate with logistics / dispatch team for on-time delivery
• Control food cost and manpower OT