Sous Chef (3 rotating shift/ Hospital)

GMP Technologies; Singapore; On-site; SGD 45,000 - 78,000; Full time

Job summary

GMP Technologies is seeking a Sous Chef for a hospital kitchen with 3 rotating shifts. You will oversee daily cooking, plating, and portioning, ensuring high-quality presentations and adherence to recipes. Strong leadership is essential to manage large-scale operations and maintain cost controls.

The role requires a Diploma in Food & Beverage along with 5+ years of experience across multiple cuisines, and the ability to work independently in a fast-paced hospital environment.

Qualifications

• Minimum GCE N/O Level education; Diploma in Food & Beverage preferred.
• At least 5 years of experience in a similar capacity, with the ability to handle large-scale cooking operations.
• Extensive knowledge and versatility in three or more ethnic cuisines.
• Strong leadership qualities and ability to work independently.

Responsibilities

• Perform checks on diet texture, taste, temperature, and visual appeal in all sections.
• Actively participate in daily plating and serving, ensuring adherence to established portion sizes and plating standards.
• Maintain proper cooking and holding temperatures, e.g., above 75°C for cooked foods, above 63°C for hot holding.
• Adhere to standardized recipes and techniques to prevent undercooking or overcooking.
• Manage inventory levels, preventing overstocking while maintaining par levels.
• Carry out procurement of raw ingredients with section chefs while ensuring timely submissions.
• Participate in and oversee goods receiving processes.
• Keep accurate inventory records to reduce food wastage, prevent shortages, and control costs.
• Regularly inspect utensils and equipment, ensuring damaged or soiled items are not used.
• Work closely with chefs and kitchen stewards to maintain cleanliness and orderliness in all kitchen areas.
• Participate in and oversee regular cleaning schedules.
• Assign specific roles to improve productivity and accountability.
• Create well-structured workflows to prevent bottlenecks and ensure timely meal preparation.
• Facilitate smooth coordination between kitchen staff and service teams.
• Perform effective prep work in advance to ensure food consistency and speed up cooking.

Skills

Leadership

Large-scale cooking

Ethnic cuisines

Education

GCE N/O Level

Diploma in Food & Beverage

Job description

About the job Sous Chef (3 rotating shift/ Hospital)

Responsibilities

Perform checks on diet texture, taste, temperature, and visual appeal in all sections.

Actively participate in daily plating and serving, ensuring adherence to established portion sizes and plating standards.

Maintain proper cooking and holding temperatures (e.g., above 75°C for cooked foods, above 63°C for hot holding).

Adhere to standardized recipes and techniques to prevent undercooking or overcooking.

Manage inventory levels, preventing overstocking while maintaining par levels.

Conduct regular checks on raw ingredient stock levels and budget for procurements.

Carry out procurement of raw ingredients with section chefs while ensuring timely submissions.

Participate in and oversee goods receiving processes.

Keep accurate inventory records to reduce food wastage, prevent shortages, and control costs.

Conduct regular checks on kitchen equipment and arrange for immediate repairs when needed.

Regularly inspect utensils and equipment, ensuring damaged or soiled items are not used.

Work closely with chefs and kitchen stewards to maintain cleanliness and orderliness in all kitchen areas.

Participate in and oversee regular cleaning schedules.

Assign specific roles (e.g., prep cook, line cook, expeditor) to improve productivity and accountability.

Create well-structured workflows to prevent bottlenecks and ensure timely meal preparation.

Facilitate smooth coordination between kitchen staff and service teams.

Perform effective prep work in advance (chopping, marinating, portioning) to ensure food consistency and speed up cooking.

Requirements

Minimum GCE "N" or "O" Level education; Diploma in Food & Beverage preferred.

At least 5 years of experience in a similar capacity, with the ability to handle large-scale cooking operations and production.

Extensive knowledge and versatility in three or more ethnic cuisines.

Strong leadership qualities and ability to work independently.

We regret that only shortlisted candidates will be notified.

This is in partnership with the Employment and Employability Institute Pte Ltd (e2i).

e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives.

By applying for this role, you consent to GMP Technologies (S) Pte Ltds PDPA and e2is PDPA.