SOUS CHEF

STAMFORD CATERING SERVICES PTE LTD; Singapore; On-site; SGD 50,000 - 84,000; Full time

Job summary

STAMFORD CATERING SERVICES PTE LTD in Singapore seeks a Sous Chef to oversee production of authentic Indian dishes, with in-depth knowledge of Indian cuisine and high-volume cooking experience, and to lead kitchen staff to ensure quality, consistency and hygiene.

You will plan and execute regional Indian dishes, manage operations, train juniors, and ensure food safety compliance in a fast-paced catering environment.

Qualifications

• Minimum 5 years’ experience in Indian cuisine.
• Formal culinary training preferred.
• Proven leadership and team management skills.
• Strong understanding of spices, cooking methods, and dietary variations.
• Experience in institutional catering and international school preferred.

Responsibilities

• Plan and execute a variety of Indian dishes across multiple regional styles.
• Maintain consistency in taste, presentation, and portion control.
• Manage kitchen operations, including inventory, prep, and cleaning schedules.
• Train and supervise junior chefs and kitchen assistants.
• Ensure compliance with food safety and sanitation regulations.

Skills

Leadership

Kitchen management

Food safety

High-volume cooking

Education

Culinary training

Job description

he Sous Chef is responsible for preparing and managing the production of authentic Indian dishes. This role requires in-depth knowledge of Indian cuisine, high-volume cooking experience, and the ability to lead kitchen staff to ensure food quality, consistency, and hygiene standards.

Responsibilities:

• Plan and execute a variety of Indian dishes across multiple regional styles.
• Maintain consistency in taste, presentation, and portion control.
• Manage kitchen operations, including inventory, prep, and cleaning schedules.
• Train and supervise junior chefs and kitchen assistants.
• Ensure compliance with food safety and sanitation regulations.

Requirements:

• Minimum 5 years’ experience in Indian cuisine.
• Formal culinary training preferred.
• Proven leadership and team management skills.
• Strong understanding of spices, cooking methods, and dietary variations.
• Preferable with experience in institutional catering and international school.