Sous Chef (Central Kitchen / Early Shift) - North (ID: 708074)

PERSOL SINGAPORE PTE. LTD.; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

PERSOL SINGAPORE PTE. LTD. is seeking a Kitchen Operations Supervisor to manage the Central Kitchen’s day-to-day activities and lead the kitchen team in delivering high-quality meals.

You will ensure food safety, maintain quality and efficiency, and work with management on menus and cost control. The role requires hands-on cooking when necessary and strong leadership to drive productivity.

Qualifications

• Minimum 2 years in central kitchen or large-scale food production.
• Experience with large-volume meals or catering operations is advantageous.
• Willing to carry heavy items when needed.

Responsibilities

• Manage and daily operations of the Central Kitchen.
• Supervise and inspire the kitchen team for productivity.
• Ensure strict food safety, hygiene, and procedures.
• Oversee food quality, consistency, portions, and presentation.
• Collaborate to plan menus and recipes with seasonal costs.
• Prepare and cook when required to uphold standards.
• Train and coach kitchen staff to improve skills.
• Manage inventory, stock rotation, and ordering to minimize waste.
• Maintain cleanliness and function of equipment and work areas.
• Collaborate with other departments for timely orders.
• Assist process improvements to boost productivity.

Job description

• Manage and facilitate the efficient day-to-day 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:

• Minimum 2 years of experience in a central kitchen, catering, institutional kitchen, hotel, restaurant, or large-scale food production environment

• Experience in preparing large volume meals, catering operations or school meal production is an added advantageous

• Willing to carry heavy items when needed