Sous Chef

MCI CAREER SERVICES PTE. LTD.; Singapore; On-site; SGD 47,000 - 69,000; Full time

Job summary

MCI CAREER SERVICES PTE. LTD. is seeking a seasoned Sous Chef for our central kitchen. You will support the Senior Production Manager in daily food production, ensuring safety, consistency, and compliance with approved recipes, specifications and schedules.

You will supervise kitchen staff, drive quality control and continuous improvement, and assist with yield and waste management while collaborating with QA, R&D and procurement to sustain high standards.

Qualifications

• Certificate or diploma in culinary arts or related discipline is required or preferred.
• Minimum 5 years of relevant culinary or food production experience.
• Minimum 3 years of supervisory experience.
• Knowledge of HACCP and GMP regulations is required or preferred depending on regulatory requirements.

Responsibilities

• Assist in planning and coordinating daily food production activities.
• Ensure production is completed according to schedule, quantity and specifications.
• Supervise Chefs, Cooks, Kitchen Assistants and production staff.
• Maintain food safety, hygiene and quality requirements across all stages.
• Support yield, wastage control and cost management initiatives.
• Collaborate with QA, R&D and procurement for continuous improvement.

Skills

Culinary expertise

Food safety

HACCP & GMP

Costing & yield

Team leadership

Recipe adherence

Education

Culinary certificate/diploma

Job description

Department: Production / Central Kitchen

Reports To: Senior Production Manager

Reports to role: Chefs / Cooks / Kitchen Assistants, where applicable

Job Purpose

The Sous Chef is responsible for supporting the Senior Production Manager in overseeing daily food production operations and ensuring that food products are produced safely, consistently, efficiently and according to approved recipes, specifications, quality standards and production schedules.

The role also supports manpower supervision, food safety compliance, quality control, yield management, wastage reduction and continuous improvement of kitchen production processes.

Key Accountabilities

A. Production Operations

• Assist in planning and coordinating daily food production activities.
• Ensure production is completed according to schedule, required quantity and product specifications.
• Monitor preparation, cooking, portioning and packing activities to ensure smooth workflow.
• Ensure approved recipes, SOPs and production instructions are strictly followed.
• Support high-volume production while maintaining consistent product quality.

B. Food Quality & Consistency

• Ensure food products meet required standards for taste, appearance, texture, weight and portion size.
• Conduct regular quality checks throughout the production process.
• Identify and correct product deviations promptly.
• Support product trials, recipe improvements and new product launches where required.
• Work closely with the Quality Assurance team on product quality issues.

C. Food Safety & Hygiene

• Ensure compliance with company food safety, hygiene, sanitation and quality requirements.
• Ensure proper food handling, storage, cooking, cooling and temperature-control procedures.
• Maintain compliance with applicable HACCP, GMP and food safety standards.
• Ensure work areas, equipment and utensils are cleaned and sanitised according to established procedures.
• Report and address food safety or contamination concerns immediately.

D. Manpower Supervision

• Supervise assigned Chefs, Cooks, Kitchen Assistants and production employees.
• Allocate manpower and work duties according to production requirements.
• Provide clear work instructions and monitor employee performance.
• Train and coach employees on recipes, production procedures, food safety and proper equipment handling.
• Promote teamwork, discipline, productivity and a safe working environment.

E. Cost, Yield & Wastage Control

• Monitor ingredient usage, portion sizes and production yields.
• Minimise food wastage, spoilage and overproduction.
• Ensure proper handling and storage of ingredients to reduce losses.
• Support food cost control and production efficiency initiatives.
• Investigate unusual wastage or production variances and recommend corrective actions.

F. Inventory & Material Management

• Monitor availability of raw materials required for daily production.
• Coordinate with Warehouse, Procurement or Planning teams regarding shortages or requirements.
• Ensure proper stock rotation using FIFO / FEFO principles where applicable.
• Ensure raw materials are properly labelled and stored.
• Report damaged, expired or non-conforming ingredients.

G. Equipment & Workplace Safety

• Ensure kitchen and production equipment is used safely and correctly.
• Report equipment breakdowns or maintenance issues promptly.
• Ensure employees comply with workplace safety requirements and use appropriate PPE.
• Maintain a clean, safe and organised production environment.
• Support workplace safety and accident-prevention initiatives.

H. Continuous Improvement

• Identify opportunities to improve production workflow, productivity, quality and cost efficiency.
• Support improvements to recipes, SOPs and production processes.
• Participate in production meetings, audits and improvement projects.
• Work closely with Production, QA, R&D, Procurement, Warehouse and other departments to improve operational effectiveness.

Job Requirements

Education / Qualifications

• Certificate, Diploma or relevant qualification in Culinary Arts, Food Production or related discipline is preferred.
• Relevant food safety and hygiene certification is required or preferred depending on regulatory requirements.

Experience

• Minimum 5 years of relevant culinary or food production experience.
• At least 3 years of supervisory experience is preferred.
• Experience in a central kitchen, food manufacturing, catering or high-volume food production environment will be advantageous.

Knowledge & Skills

• Good knowledge of food preparation and large-scale food production.
• Good understanding of food safety, hygiene, HACCP and GMP requirements.
• Knowledge of food costing, portion control, yield and wastage management.
• Ability to follow recipes, product specifications and production schedules.
• Basic computer literacy.
• Good communication and teamwork skills.

4. Key Competencies

- Producti