Catering Sous Chef

Manna Pot Catering Pte Ltd; Singapore; On-site; SGD 30,000 - 60,000; Full time

Job summary

Manna Pot Catering Pte Ltd is seeking a skilled Sous Chef to lead a high-volume kitchen for events and catering. You will follow recipes, supervise teams, and ensure food safety, hygiene, and timely meal preparation in a fast-paced environment.

Requirements include proven Sous/Senior Chef experience in catering, strong leadership and time-management skills, and willingness to work six days a week, including weekends and public holidays.

Qualifications

• Proven experience as a Sous Chef or Senior Chef in catering or high-volume kitchen.
• Strong knowledge of food safety, hygiene, and kitchen operations.
• Ability to work in a fast-paced environment and manage multiple orders.
• Leadership and team supervision skills.
• Good time management and organisational skills.

Responsibilities

• Follow recipes, portion controls, and presentation specs set by the Company.
• Ensure kitchen areas and equipment are clean and sanitized.
• Ensure food processing complies with hygiene and sanitation standards.
• Coordinate with Head Chef to plan menus and recipes.
• Assist in minimizing waste and theft; follow safety protocols.
• Coordinate with operations to meet event timelines.
• Perform other duties as directed by Head or Executive Chef.

Skills

Leadership

Time management

Food safety

Kitchen operations

Multitasking

Job description

Job Responsibilities

• Follow recipes, portion controls, and presentation specifications as set by the Company.
• Ensure that all areas of the kitchen are clean and sanitized including kitchen equipment and utensils.
• Ensure that all food is processed according to the corporate and government regulatory control in hygiene and sanitation standards.
• Ensure the safe operation of all cleaning equipment and report any faulty equipment to the Head.
• Assist in planning of menus and recipes with the Head Chef and/ or Executive Chef.
• Strictly adhere to minimize food and supply waste and theft.
• Performs any other duties as directed by the Head Chef and / or Executive Chef.
• Coordinate with operations and logistics teams to meet event timelines
• Any other ad-hoc tasks assigned from time to time.

Requirements

• Proven experience as a Sous Chef or Senior Chef in a catering or high-volume kitchen
• Strong knowledge of food safety, hygiene, and kitchen operations
• Ability to work in a fast-paced environment and manage multiple orders
• Leadership and team supervision skills
• Good time management and organisational skills
• Willingness to work 6 days per week, long hours, weekends, and public holidays as required
• Relevant culinary certification is an advantage