Sous Chef

CHANG CHENG MEE WAH FOOD IND PTE. LTD.; Singapore; On-site; SGD 23,000 - 29,000; Full time

Job summary

CHANG CHENG MEE WAH FOOD IND PTE. LTD. operates a central kitchen in Singapore and seeks an experienced cook/chef to manage day-to-day operations. You will lead the kitchen team, ensure compliance with SOPs and food safety standards, and monitor quality, portion control, and presentation to deliver high-quality meals.

The role involves menu planning, recipe development with management, and collaboration with other departments to meet delivery timelines in a fast-paced, high-volume environment.

Qualifications

• Minimum 18 years of cooking experience in a central kitchen, catering, institutional kitchen, hotel, restaurant, or large-scale food production environment
• Experience preparing large-volume meals is preferred
• Experience in school meal production or catering operations is an advantage
• Positive attitude and willingness to learn
• Physically fit and able to stand for long hours and lift heavy items when required

Responsibilities

• Assist in managing the day-to-day operations of the Central Kitchen.
• Lead, supervise, train and motivate the kitchen team to ensure efficient workflow and productivity.
• Ensure all kitchen staff strictly comply with company SOPs, food safety regulations, and hygiene standards.
• Monitor food quality, consistency, portion control, and presentation.
• Plan menus and develop recipes in collaboration with management, considering seasonality, food costs, and operational efficiency.
• Prepare and cook food to maintain high-quality standards when required.
• Ensure timely completion of all food production to meet delivery schedules
• Manage inventory, stock rotation, ordering, and minimise food waste.
• Ensure proper maintenance and cleanliness of kitchen equipment and work areas.
• Work closely with other departments to ensure smooth production and timely order fulfilment.
• Assist in implementing process improvements to enhance kitchen efficiency and productivity

Job description

Key Responsibilities

• Assist in managing the day-to-day operations of the Central Kitchen.
• Lead, supervise, train and motivate the kitchen team to ensure efficient workflow and productivity.
• Ensure all kitchen staff strictly comply with company SOPs, food safety regulations, and hygiene standards.
• Monitor food quality, consistency, portion control, and presentation.
• Plan menus and develop recipes in collaboration with management, considering seasonality, food costs, and operational efficiency.
• Prepare and cook food to maintain high-quality standards when required.
• Ensure timely completion of all food production to meet delivery schedules
• Manage inventory, stock rotation, ordering, and minimise food waste.
• Ensure proper maintenance and cleanliness of kitchen equipment and work areas.
• Work closely with other departments to ensure smooth production and timely order fulfilment.
• Assist in implementing process improvements to enhance kitchen efficiency and productivity

Requirements

• Minimum 1–3 years of cooking experience in a central kitchen, catering, institutional kitchen, hotel, restaurant, or large-scale food production environment
• Experience preparing large-volume meals is preferred.
• Experience in school meal production or catering operations is an advantage.
• Positive attitude and willingness to learn.
• Physically fit and able to stand for long hours and lift heavy items when required.

Work Environment

• Central production kitchen (high-volume)
• Early morning / shift-based operations
• Fast-paced and process-driven setup