South Indian Sous Chef – Craft Authentic Curries & Biryani

SODEXO SINGAPORE PTE. LTD.; Singapore; On-site; SGD 39,000 - 78,000; Full time

Job summary

Sodexo Singapore Pte. Ltd. is seeking an Indian Sous Chef to lead South Indian cuisine in a high‑volume kitchen, ideally with experience in the education sector or hotel background.

You will prepare authentic dishes, ensure taste, presentation, and portion control, and assist in menu planning and recipe development to elevate the dining experience. You will supervise kitchen staff, monitor sanitation and temperatures, coordinate with the Head Chef, and ensure adherence to food safety standards

Qualifications

• Prepare and cook a variety of authentic Indian dishes, including curries, tandoori items, biryani, gravies, sauces and other regional Indian specialities, in accordance with the menu and recipes.
• Ensure the quality, consistency, taste, presentation and portion control of all Indian cuisine served.
• Assist the Unit Manager and Head Chef in planning menus, developing recipes and introducing new Indian dishes to enhance the dining experience.
• Ensure all kitchen areas, food preparation surfaces, cooking utensils and equipment are properly cleaned and sanitised in accordance with food safety and hygiene standards.
• Ensure all food preparation, cooking, storage and handling practices comply with company policies and applicable government food safety regulations.
• Monitor and record refrigerator temperatures and the core temperatures of cooked food, ensuring proper food storage and temperature control.
• Ensure all menu items are prepared on time and replenished throughout service periods to maintain smooth kitchen operations.
• Supervise and guide kitchen staff in food preparation, cooking techniques, hygiene practices and daily kitchen operations.
• Oversee kitchen operations and coordinate work assignments in the absence of the Head Chef or Unit Manager, where required.
• Ensure the safe and proper operation of kitchen equipment, promptly reporting any defects or maintenance requirements to management.
• Participate in regular kitchen and service meetings to identify areas for improvement and maintain high standards of food quality and service.
• Perform any other duties as assigned by the Head Chef or Unit Manager.

Responsibilities

• Prepare and cook a variety of authentic Indian dishes, including curries, tandoori items, biryani, gravies, sauces and other regional Indian specialities, in accordance with the menu and recipes.
• Ensure the quality, consistency, taste, presentation and portion control of all Indian cuisine served.
• Assist the Unit Manager and Head Chef in planning menus, developing recipes and introducing new Indian dishes to enhance the dining experience.
• Ensure all kitchen areas, food preparation surfaces, cooking utensils and equipment are properly cleaned and sanitised in accordance with food safety and hygiene standards.
• Ensure all food preparation, cooking, storage and handling practices comply with company policies and applicable government food safety regulations.
• Monitor and record refrigerator temperatures and the core temperatures of cooked food, ensuring proper food storage and temperature control.
• Ensure all menu items are prepared on time and replenished throughout service periods to maintain smooth kitchen operations.
• Supervise and guide kitchen staff in food preparation, cooking techniques, hygiene practices and daily kitchen operations.
• Oversee kitchen operations and coordinate work assignments in the absence of the Head Chef or Unit Manager, where required.
• Ensure the safe and proper operation of kitchen equipment, promptly reporting any defects or maintenance requirements to management.
• Participate in regular kitchen and service meetings to identify areas for improvement and maintain high standards of food quality and service.
• Perform any other duties as assigned by the Head Chef or Unit Manager.

Job description

Sodexo Singapore Pte. Ltd. is seeking an Indian Sous Chef to lead South Indian cuisine in a high‑volume kitchen, ideally with experience in the education sector or hotel background.

You will prepare authentic dishes, ensure taste, presentation, and portion control, and assist in menu planning and recipe development to elevate the dining experience. You will supervise kitchen staff, monitor sanitation and temperatures, coordinate with the Head Chef, and ensure adherence to food safety standards