Sous Chef

Sodexo Singapore Pte Ltd; Singapore; On-site; SGD 70,000 - 110,000; Full time

Job summary

Sodexo Singapore Pte Ltd is seeking a senior back-of-house catering supervisor to manage daily production, menu planning, and hygiene compliance at Marina Bay. You will lead kitchen teams, oversee safety protocols, and coordinate for large events, ensuring top service quality.

Ideal candidates bring at least 5 years in high-volume catering, strong FSMS knowledge, and proficiency in Asian cuisine for large groups.

Qualifications

• Diploma or equivalent in Culinary Arts or F&B Management required.
• Minimum 5 years' experience in high-volume catering.
• Experience in Asian cuisine for large groups; strong FSMS knowledge.

Responsibilities

• Oversee daily back-of-house catering production and manpower.
• Lead kitchen and catering teams to meet service standards.
• Ensure compliance with food safety, HACCP, and SFA requirements.
• Develop cyclic and event menus in collaboration with Operations Manager.
• Coordinate catering for functions and corporate events.
• Maintain audit readiness and documentation of food safety records.
• Conduct food safety and hygiene training for staff.
• Monitor equipment operation, maintenance, and cleanliness.
• Address customer feedback and drive continuous improvement.

Skills

Food safety management

Leadership

Menu planning

Team coordination

Education

Diploma or equivalent in Culinary Arts / F&B Management

Job description

Working Location : Marina Bay

Working Hours: 7am-4:30pm

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities

• Oversee the daily catering food production operations and ensure efficient management of all back-of-house food service activities.
• Lead and supervise kitchen and catering teams to ensure smooth operations, effective manpower deployment, and adherence to service standards.
• Ensure all food prepared and distributed meets company, client, and regulatory standards for quality, nutrition, presentation, and food safety.
• Develop, plan, and implement cyclic catering menus, special event menus, and promotional offerings in collaboration with the Operations Manager and clients.
• Serve as the key point of contact for customer feedback relating to food quality, catering services, and operational improvements, ensuring prompt resolution and continuous service enhancement.
• Coordinate catering requirements for functions, banquets, corporate events, and special occasions, ensuring timely preparation and delivery of services.
• Ensure compliance with all food safety, hygiene, sanitation, and workplace safety regulations, including SFA requirements, HACCP principles, and company Food Safety Management Systems.
• Champion a strong food safety culture by conducting regular inspections, audits, and corrective actions to maintain high standards of cleanliness and hygiene across kitchen and food service areas.
• Ensure accurate documentation and maintenance of food safety records, including food sampling, cooking core temperature logs, refrigerator and freezer temperature monitoring, cleaning schedules, and pest control records.
• Investigate and address food safety incidents, non-conformances, customer complaints, and audit findings, implementing corrective and preventive actions where necessary.
• Conduct food safety and hygiene training for catering and kitchen personnel, ensuring all employees are competent and compliant with established procedures.
• Monitor and ensure the safe operation, maintenance, and cleanliness of all kitchen equipment and facilities, reporting defects and coordinating repairs when required.
• Support internal and external audits, client inspections, and regulatory visits by maintaining audit readiness and compliance documentation.
• Prepare and submit operational, food safety, administrative, and performance reports as required by management.
• Manage manpower planning, employee performance, training, development, and attendance records to support operational efficiency.
• Participate in regular operational and service review meetings to drive continuous improvement initiatives and enhance customer satisfaction.
• Perform any other duties and responsibilities assigned by Management and clients related to catering operations, food safety, hygiene, and service excellence.

Job Requirements

• Minimum Diploma or equivalent qualification in Culinary Arts, Food & Beverage Management, Food Science, Food Safety, Hospitality, or a related discipline.
• At least 5 years of relevant experience in the food service catering industry, with a proven track record in managing large-scale catering operations.
• Strong experience in high-volume food production, including preparation and service of Asian cuisine for large groups in institutional, corporate, healthcare, industrial, or event catering environments.
• Demonstrated experience in leading kitchen and catering teams in a fast-paced operational environment.
• Sound knowledge of Food Safety Management Systems (FSMS), HACCP principles, food hygiene regulations, and workplace safety requirements.
• Possess valid Food Safety and Hygiene certification(s); Food Hygiene Officer (FHO) certification will be an added advantage.