Sous Chef (Central Kitchen/Catering)

PERSOL SINGAPORE PTE. LTD.; Singapore; On-site; SGD 48,000 - 72,000; Full time

Job summary

PERSOL Singapore Pte Ltd is seeking an experienced Kitchen Manager for our Central Kitchen in Singapore. You will lead the kitchen team, ensure food safety, maintain quality, manage inventory and control costs while developing menus.

You will collaborate with management, train staff, and drive process improvements to boost productivity and efficiency in daily operations.

Qualifications

• Relevant educational qualification in culinary arts or a related field.
• Minimum of 3 years experience in a kitchen management role.
• Strong understanding of food safety and hygiene regulations.
• Proven leadership and team management skills.
• Ability to plan and execute menu development effectively.
• Excellent communication and organizational capabilities.
• Familiarity with inventory management and food cost control.

Responsibilities

• Facilitate the efficient daily operations of the Central Kitchen.
• Lead and inspire the kitchen team to maximize productivity and workflow.
• Ensure strict adherence to food safety, hygiene standards, and procedures.
• Oversee food quality, portion control, and presentation.
• Collaborate with management to plan menus and manage costs.
• Prepare and cook when necessary to uphold quality standards.
• Train, coach, and assess kitchen staff to enhance their skills and performance.
• Manage inventory, stock rotation, and ordering to minimize food waste.
• Maintain cleanliness and proper functioning of kitchen equipment and work areas.
• Work collaboratively with other departments to ensure efficient production and timely order fulfillment.
• Assist in the implementation of process improvements to boost kitchen productivity and efficiency.

Skills

Leadership

Team management

Inventory management

Food safety

Menu development

Communication

Organizational skills

Education

Culinary arts degree

Job description

Responsibilities:

• Facilitate the efficient daily operations of the Central Kitchen.
• Supervise, lead, and inspire the kitchen team to ensure optimal productivity and workflow.
• Ensure strict adherence to food safety regulations, hygiene standards, and operational procedures.
• Oversee food quality, consistency, portion control, and presentation.
• Collaborate with management to plan menus and develop recipes, taking into account seasonal ingredients and food costs.
• Prepare and cook food when necessary to uphold quality standards.
• Train, coach, and assess kitchen staff to enhance their skills and performance.
• Manage inventory, stock rotation, and ordering to minimize food waste.
• Maintain cleanliness and proper functioning of kitchen equipment and work areas.
• Work collaboratively with other departments to ensure efficient production and timely order fulfillment.
• Assist in the implementation of process improvements to boost kitchen productivity and efficiency.

Requirements:

• Relevant educational qualification in culinary arts or a related field.
• Minimum of 3 years experience in a kitchen management role.
• Strong understanding of food safety and hygiene regulations.
• Proven leadership and team management skills.
• Ability to plan and execute menu development effectively.
• Excellent communication and organizational capabilities.
• Familiarity with inventory management and food cost control.

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