Night-Shift Senior Sous Chef: Lead Halal Kitchen & Quality

STOVVE FOODS (S) PTE. LTD.; Singapore; On-site; SGD 54,000 - 75,000; Full time

Job summary

STOVVE FOODS (S) PTE. LTD. is seeking a Senior Sous Chef - Night Shift to lead the night kitchen operations, ensuring recipes are followed, quality meets standards, and production deadlines are achieved.

You will supervise the night team, monitor hygiene, halal compliance and food safety, while managing inventory, waste and shift handovers with other departments. This role requires strong leadership, a culinary qualification, at least five years in a large kitchen, and the ability to work

Qualifications

• Diploma or Certificate in Culinary Arts or equivalent preferred.
• Minimum 5 years in a commercial kitchen or large-scale production.
• Experience in supervisory or senior culinary role required.
• Knowledge of halal compliance and food safety essential.

Responsibilities

• Oversee night-shift production according to plans and schedules, ensuring recipes, portion sizes and quality standards are met.
• Supervise and motivate night-shift culinary staff; allocate duties and monitor performance.
• Maintain product quality and consistency; inspect ingredients and finished products; implement corrective actions when needed.
• Ensure food safety, hygiene, sanitation and halal compliance across the shift.
• Monitor inventory, minimise wastage and manage labeling and traceability of ingredients and products.
• Maintain safe, clean workspaces and ensure PPE compliance; report hazards promptly.
• Prepare and submit night-shift production reports; coordinate handovers with QA, Warehouse and Maintenance.

Skills

Leadership

Team supervision

Food safety

Planning & problem solving

Education

Diploma or Certificate in Culinary Arts

Job description

STOVVE FOODS (S) PTE. LTD. is seeking a Senior Sous Chef - Night Shift to lead the night kitchen operations, ensuring recipes are followed, quality meets standards, and production deadlines are achieved.

You will supervise the night team, monitor hygiene, halal compliance and food safety, while managing inventory, waste and shift handovers with other departments. This role requires strong leadership, a culinary qualification, at least five years in a large kitchen, and the ability to work