Sous Chef

KEBABS FAKTORY PTE. LTD.; Singapore; On-site; SGD 4,500 - 6,500; Full time

Job summary

Kebabs Faktory PTE. LTD. is seeking a Sous Chef for the Central Kitchen to manage daily culinary production in a high-volume, fast-paced setting. You will ensure consistency with approved recipes, production standards and strong food safety practices across all batches.

You will plan and supervise production, oversee batch prep, control yields and costs, and lead the kitchen team to deliver quality meals to Kebabs Faktory outlets and approved channels.

Qualifications

• 3–5 years of professional culinary experience, preferably in central kitchen or high-volume production.
• Experience in Sous Chef, Junior Sous Chef, or senior kitchen supervisory roles.
• Experience with batch cooking and standardised recipes and SOPs.
• Strong leadership, time-management and organisational skills.
• Food safety knowledge and HACCP awareness preferred.

Responsibilities

• Plan and supervise daily food production based on outlet requirements and schedules.
• Oversee batch preparation of marinades, sauces, kebab components and sides.
• Ensure recipes and SOPs are followed and quality is consistent.
• Monitor yields, wastage and portion control to reduce costs.
• Lead and train kitchen staff, ensuring discipline and teamwork.
• Coordinate dispatch and outlet fulfillment to meet deadlines.
• Maintain food safety, hygiene and proper storage practices.
• Identify process improvements to increase efficiency and quality.

Skills

High-volume batch production

Team leadership

Food safety

Time management

Organization

Job description

The Sous Chef – Central Kitchen is responsible for the day-to-day culinary production and operations of the Kebabs Faktory Central Kitchen.

The role will oversee the preparation, cooking, portioning, packing and dispatch of food products supplied to Kebabs Faktory outlets and other approved business channels.

The Sous Chef is responsible for ensuring that all products are prepared consistently according to approved recipes, specifications and production standards while maintaining high standards of food quality, food safety, hygiene, productivity and cost control.

The successful candidate must be highly organised, hands-on and comfortable managing high-volume batch production in a fast-paced central kitchen environment.

KEY RESPONSIBILITIES

1. Central Kitchen Production

• Plan and supervise daily food production based on outlet requirements, sales forecasts and production schedules.
• Ensure all food preparation is completed accurately, efficiently and within required production timelines.
• Oversee batch preparation of marinades, sauces, gravies, kebab preparations, meats, rice, sides, accompaniments and other menu components.
• Ensure all products are prepared according to approved recipes, production methods and specifications.
• Maintain consistent taste, texture, appearance, yield and portion size across every production batch.
• Ensure production quantities are accurate and minimise both shortages and overproduction.
• Coordinate the sequencing of production to maximise kitchen capacity, manpower and equipment utilisation.
• Ensure finished products are properly cooled, stored, labelled, dated and prepared for dispatch.

2. Recipe & Product Standards

• Strictly follow and enforce approved recipes, recipe cards and Standard Operating Procedures (SOPs).
• Ensure recipes are properly scaled for large-batch production.
• Monitor cooking yields and identify variances from approved specifications.
• Work with the Head Chef and management on recipe improvements, menu development and product trials.
• Assist with new product development, product testing and kitchen trials.
• Identify opportunities to improve consistency, production efficiency and product quality.

3. Food Cost & Yield Control

• Monitor food usage, production yields and portion control.
• Ensure raw materials are used efficiently and according to production requirements.
• Monitor wastage and investigate unusual or excessive wastage.
• Ensure proper FIFO/FEFO practices are followed.
• Assist in monitoring food cost and identifying opportunities to reduce unnecessary costs without compromising quality.
• Report significant yield, wastage or quality variances to management.

4. Inventory & Stock Management

• Coordinate daily production requirements with inventory levels.
• Check availability and quality of raw materials before production.
• Communicate shortages, damaged goods or quality issues promptly.
• Assist with stock counts and inventory reconciliation.
• Ensure all ingredients are properly stored at the correct temperature and in designated storage areas.
• Ensure raw and cooked products are appropriately segregated to prevent cross-contamination.

5. Food Safety & Hygiene

• Maintain strict compliance with SFA food safety and hygiene requirements.
• Ensure food is prepared, cooked, cooled, stored and transported according to approved food safety procedures.
• Monitor and record relevant food temperatures and production controls.
• Ensure proper labelling, dating and traceability of prepared food.
• Enforce personal hygiene, handwashing and safe food-handling practices among kitchen staff.
• Ensure cleaning and sanitation schedules are followed.
• Immediately report any food safety concern, contamination risk, equipment failure or temperature deviation to management.
• Support the implementation and maintenance of the kitchen's food safety management system and HACCP procedures, where applicable.

Central kitchens supplying other outlets are subject to SFA licensing and enhanced food-safety oversight due to the scale of food preparation and distribution.

6. Team Leadership

• Supervise and lead Commis Chefs, Cooks, Kitchen Assistants and other Central Kitchen team members.
• Allocate daily duties according to production requirements and manpower availability.
• Monitor staff productivity and quality of work.
• Train team members on recipes, production methods, portioning, hygiene and kitchen SOPs.
• Provide coaching and corrective guidance where required.
• Maintain discipline, teamwork and professional standards within the kitchen.
• Support onboarding and training of new kitchen employees.

7. Outlet Supply & Dispatch

• Ensure all outlet orders are accurately prepared according to the production schedule.
• Coordinate with outlet teams regarding production requirements, shortages and special requests.
• Ensure finished products are correctly portioned, packed, labelled and dispatched.
• Verify quantities and products before dispatch.
• Ensure food is transported and handled in accordance with required food-safety procedures.
• Investigate recurring outlet complaints relating to quality, quantity, packaging or product consistency.

8. Equipment & Kitchen Operations

• Ensure kitchen equipment is operated safely and correctly.
• Monitor the condition and cleanliness of cooking and food-processing equipment.
• Report equipment breakdowns or maintenance requirements promptly.
• Ensure kitchen work areas remain clean, organised and operationally efficient.
• Assist management in identifying equipment or process improvements that can increase production efficiency.

9. Quality Control

• Conduct regular checks of raw materials, work-in-progress and finished products.
• Ensure products meet Kebabs Faktory's approved quality standards before being released for dispatch.
• Investigate quality inconsistencies and implement corrective actions.
• Work closely with outlet teams to identify recurring product issues.
• Maintain high standards of taste, presentation, texture and consistency across all batches.

PERFORMANCE EXPECTATIONS

The Sous Chef – Central Kitchen will be expected to deliver:

• Consistent product quality across all outlets.
• Accurate production quantities and timely completion of production schedules.
• Strong control of food wastage and production yields.
• Compliance with approved recipes and SOPs.
• High standards of food safety, hygiene and kitchen cleanliness.
• Effective manpower utilisation and team productivity.
• Accurate outlet fulfilment and dispatch.
• Continuous improvement in production efficiency and cost control.

REQUIREMENTS

• Minimum 3–5 years of professional culinary experience, preferably with experience in a central kitchen, catering operation, high-volume restaurant group or food production environment.
• Previous experience in a Sous Chef, Junior Sous Chef, Chef de Partie or senior kitchen supervisory role.
• Experience with batch cooking and high-volume food production is strongly preferred.
• Strong knowledge of food preparation, cooking techniques, portion control and kitchen operations.
• Good understanding of food safety, hygiene and temperature-control procedures.
• Experience working with standardised recipes and production SOPs.
• Strong organisational and time-management skills.
• Ability to manage multiple production requirements simultaneously.
• Strong leadership and team-management skills.
• Able to work independently and take ownership of production.
• Comfortable working in a fast-paced, physically demanding kitchen environment.
• Positive, hands-on and solution-oriented attitude.
• Food safety certification/training relevant to the role is preferred.

KEY COMPETENCIES

Culinary: Strong technical cooking and food-production skills.

Production Management: Ability to plan, organise and execute large-volume production efficiently.

Quality Control: Strong attention to consistency, taste, portioning and product standards.

Cost Control: Understanding of food yields, wastage and portion control.

Leadership: Ability to supervise, train and motivate kitchen staff.

Food Safety: Strong understanding and practical application of food hygiene and safe food handling.

Organisation: Excellent ability to prioritise production requirements and meet deadlines.

Problem Solving: Able to identify operational issues quickly and implement practical solutions.

WORKING HOURS

The role requires flexibility to work according to Central Kitchen production requirements, including early starts, weekends and public holidays where required.

Working hours may vary depending on production schedules, outlet requirements and business needs.

IMPORTANT

This job description sets out the primary responsibilities of the position but is not exhaustive. The employee may be required to undertake additional duties reasonably assigned by management in accordance with business and operational requirements.