CENTRAL KITCHEN SOUS CHEF

BARAKAH BITES PTE. LTD.; Singapore; On-site; SGD 469,000 - 737,000; Full time

Job summary

BARAKAH BITES PTE. LTD. is seeking an experienced Sous Chef to lead a high-volume kitchen producing 4,000+ meals daily. You will manage a large team, ensure on-time dispatch to dormitories, and uphold taste, quality, and portion control across bulk meals.

Responsibilities include menu planning for diverse worker groups, strict hygiene and HACCP compliance, production planning, staff training, and cost control. The role requires coordination with logistics and meticulous packing standards.

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

Job description

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