Sous Chef

MYCELIUM CATERING PTE. LTD.; Singapore; On-site; SGD 40,000 - 50,000; Full time

Job summary

A leading catering company in Singapore is seeking a Sous Chef for their institutional catering division. The role involves supporting kitchen operations, training new staff, overseeing food preparation, and ensuring hygiene standards. Candidates should have a technical certificate in Culinary Arts and 2-3 years of relevant experience, ideally in institutional catering or similar settings. This position offers both full-time and part-time opportunities, working Monday to Friday.

Qualifications

• Minimum technical certificate in Culinary Arts, Pastry, or related fields.
• 2-3 years of experience in a similar role.
• Preferred experience in institutional catering or multi-outlet settings.

Responsibilities

• Support the Kitchen in Charge for smooth kitchen operation.
• Train new kitchen staff and apprentices.
• Oversee food preparation for presentation consistency.
• Monitor stock levels and ensure proper ingredient storage.
• Maintain high standards of kitchen hygiene.

Skills

Training new kitchen staff

Food preparation

Stock management

Kitchen hygiene

Education

Technical certificate in Culinary Arts

Job description

About the role:

Sous Chef - Institutional Catering

Full Time / Part Time

5 days work week (Mon - Fri), 7am to 4pm

Mycelium Catering is the institutional catering arm of The Emmanuel Stroobant Group – a veteran food provider with over 20 years of Food & Beverage experience spanning across various genres, from fine dining and casual eateries to catering and consultancy services.

Job Description:

• Support the Kitchen in Charge in ensuring the smooth operation of the kitchen
• Assist in training new kitchen staff and apprentices, fostering a culture of learning and development
• Oversee food preparation and ensure consistency and excellence in presentation of all dishes
• Monitor stock levels, place orders, and ensure proper storage of ingredients with 90% stock count accuracy and 100% compliance to food safety and workplace safety requirements
• Maintain high standards of kitchen hygiene and safety

Job Requirements

• Minimum technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Management / Restaurant Operations
• Individuals with 2-3 years of experience in a similar role
• Experience in an institutional catering or multi-outlet setting is preferred
• Flexibility to adapt to changing priorities and tasks