Sous Chef (Halal Cuisine)

Resorts World at Sentosa Pte Ltd; Singapore; On-site; SGD 60,000 - 95,000; Full time

Job summary

Resorts World at Sentosa Pte Ltd in Singapore seeks a Sous Chef (Halal Cuisine) to oversee culinary operations in the Halal kitchen for banquets, ensuring quality and efficiency across productions.

This role supports the Chef de Cuisine in centralized kitchen operations, focusing on Indian/Malay cuisine preparation, cost control, and high presentation standards.

Requires 5–7 years in Indian/Malay cuisine, experience in high-volume environments, HACCP knowledge, and MS Office proficiency.

Qualifications

• Certificate or Diploma in Culinary Arts or equivalent.
• 5–7 years of Indian/Malay cuisine experience, preferably in central kitchen or high-volume environments.
• Experience in high-volume hotels, multi-outlet resorts, or MICE exposure.
• Strong knowledge of Indian/Malay cooking techniques and large-scale food prep.
• Experience production planning and kitchen workflow optimization.
• Knowledge of HACCP, food safety standards and MUIS Halal requirements.
• Proficiency in MS Office applications.

Responsibilities

• Oversee daily Halal kitchen operations across outlets and service points.
• Supervise Indian/Malay cuisine preparation ensuring authenticity and plating standards.
• Plan schedules and optimize workflow to meet service timelines.
• Monitor food cost, wastage, inventory, and FIFO stock control.
• Lead kitchen staff, train on SOPs and maintain hygiene and safety.

Skills

Team Leadership

Kitchen Operations

Production Planning

Quality Assurance

Education

Certificate or Diploma in Culinary Arts

Tools

Microsoft Office

Job description

Job Summary

The Sous Chef (Halal Cuisine) is responsible for overseeing culinary operations within Halal kitchen for banquet, ensuring consistency, quality and efficiency across the productions. This role supports Chef de Cuisine in managing centralized kitchen operations, focusing on Indian/Malaycuisine preparation, standardization, cost control, and compliance with food safety regulations while maintaining high presentation standards.

Key Responsibilities

Production & Operations Management

• Oversee daily Halal kitchen operations, to support multiple outlets and service points.
• Ensure consistency in recipe, taste, portioning, and presentation across all dishes.
• Plan and manage preparation schedules to meet operational demand and service timelines.
• Optimize workflow and manpower deployment to ensure efficiency during service and production.

Indian / Malay cuisine Expertise

• Supervise the preparation of Indian/Malay cuisine, ensuring authenticity, quality, and consistency.
• Ensure high standards in plating and visual presentation.
• Standardize recipes and preparation methods.
• Support menu development and R&D initiatives for new Halal items and seasonal offerings.
• Good understanding of global culinary trends and ingredients, with the ability to apply them in halal kitchen menu development and presentation.

Cost Control & Inventory Management

• Monitor food cost, wastage, and yield within the Halal kitchen.
• Oversee procurement, inventory control, and proper storage of perishable items.
• Ensure effective stock rotation (FIFO) and minimize spoilage.

Compliance & Food Safety

• Ensure strict adherence to HACCP, SFA regulations, and food safety standards.
• Maintain cleanliness, hygiene, and audit readiness within the Halal kitchen.
• Conduct regular checks on food quality, storage temperatures, and sanitation practices.

Team Leadership & Development

• Lead and manage kitchen staff, ensuring smooth daily operations.
• Train and develop team members on cold kitchen techniques, plating standards, and SOPs.
• Foster teamwork, discipline, and accountability within the team.

Requirements

• Certificate or Diploma in Culinary Arts or equivalent.
• Minimum 5–7 years of experience in Indian/Malay cuisine, preferably in central kitchen or high-volume production environments.
• Experience in high-volume 5-star hotels, multi-outlet resorts, or exposure to MICE, attention to detail, and quality execution.
• Strong knowledge of Indian/Malay cooking techniques, ingredients, and large-scale food preparation.
• Experience production planning and kitchen workflow optimization.
• Strong knowledge of HACCP, food safety standards and Majlis Ugama Islam Singapore (MUIS) Halal Requirements.
• Proficiency in Microsoft Office applications.