Senior Sous Chef - Night Shift

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

Job Summary:

The Senior Sous Chef - Night Shift oversees nightly culinary production, ensuring timely output in accordance with approved recipes, quality standards, food safety requirements and production schedules. The role leads the night-shift team, maintains food quality and operational efficiency, minimises wastage, ensures hygiene, halal and safety compliance, and facilitates smooth shift handovers.

Key Responsibilities

• A. Culinary Production and Operations Oversee night-shift production according to approved plans and schedules. Ensure food preparation meets standard recipes, specifications, portion sizes and quality standards. Monitor production output, yield and deadlines. Ensure proper food handling, cooling, storage and transfer. Resolve production issues and coordinate with relevant departments on ingredient, raw material and packaging requirements.
• B. Team Leadership and Supervision Supervise, guide and motivate night-shift culinary staff. Allocate duties and manpower to meet production needs. Monitor attendance, discipline and work performance. Train staff on recipes, SOPs, hygiene and safety. Report staffing and training needs to management.
• C. Food Quality and Consistency Maintain consistent taste, appearance, portion size and product quality. Inspect ingredients, work-in-progress and finished products. Ensure compliance with approved recipes and quality standards. Investigate quality issues and implement corrective actions.
• D. Food Safety, Hygiene and Halal Compliance Ensure compliance with food safety, hygiene, sanitation and halal requirements. Monitor cooking, cooling, storage and temperature controls. Prevent cross-contamination and ensure proper allergen handling. Maintain cleanliness of equipment and production areas. Maintain required records and report food safety incidents or non-compliance.
• E. Inventory and Cost Control Monitor ingredient usage, stock rotation (FIFO/FEFO) and storage. Minimise wastage, spoilage and overproduction. Ensure portion control and production yield targets. Report stock shortages, damaged goods and discrepancies. Maintain proper labelling and traceability of ingredients and finished products.
• F. Equipment and Workplace Safety Ensure safe operation and proper maintenance of kitchen equipment. Maintain a clean, organised and safe workplace. Ensure staff comply with safety procedures and PPE requirements. Report hazards, accidents and equipment defects promptly.
• G. Production Reporting and Shift Handover Maintain accurate production, wastage, ingredient usage, quality and manpower records. Submit night-shift production reports to management. Ensure proper handover of outstanding tasks and operational issues. Coordinate with QA, Warehouse, Maintenance and other departments. Recommend improvements to production efficiency, quality and cost control.

Requirements

• Diploma or Certificate in Culinary Arts, Food Production, or an equivalent qualification is preferred.
• Minimum 5 years of relevant experience in a commercial kitchen, central kitchen, food manufacturing facility or large-scale food production environment.
• Prior experience in a supervisory or senior culinary position is required.
• Experience in Ready-to-Eat (R2E), chilled, frozen or batch food production will be an advantage.
• Knowledge of food safety, hygiene, temperature control, sanitation and halal compliance requirements.
• Strong leadership, communication, planning and problem-solving skills.
• Ability to manage production targets, multiple tasks and a team in a fast-paced environment.
• Able to work independently during night shifts and make sound operational decisions.
• Willingness to work night shifts, weekends and public holidays according to operational requirements.