Sous Chef

Working Location : Marina BayWorking Hours: 7am-4:30pmJob Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities

• Oversee the daily catering food production operations and ensure efficient management of all back-of-house food service activities.
• Lead and supervise kitchen and catering teams to ensure smooth operations, effective manpower deployment, and adherence to service standards.
• Ensure all food prepared and distributed meets company, client, and regulatory standards for quality, nutrition, presentation, and food safety.
• Develop, plan, and implement cyclic catering menus, special event menus, and promotional offerings in collaboration with the Operations Manager and clients.
• Serve as the key point of contact for customer feedback relating to food quality, catering services, and operational improvements, ensuring prompt resolution and continuous service enhancement.
• Coordinate catering requirements for functions, banquets, corporate events, and special occasions, ensuring timely preparation and delivery of services.
• Ensure compliance with all food safety, hygiene, sanitation, and workplace safety regulations, including SFA requirements, HACCP principles, and company Food Safety Management Systems.
• Champion a strong food safety culture by conducting regular inspections, audits, and corrective actions to maintain high standards of cleanliness and hygiene across kitchen and food service areas.
• Ensure accurate documentation and maintenance of food safety records, including food sampling, cooking core temperature logs, refrigerator and freezer temperature monitoring, cleaning schedules, and pest control records.
• Investigate and address food safety incidents, non-conformances, customer complaints, and audit findings, implementing corrective and preventive actions where necessary.
• Conduct food safety and hygiene training for catering and kitchen personnel, ensuring all employees are competent and compliant with established procedures.
• Monitor and ensure the safe operation, maintenance, and cleanliness of all kitchen equipment and facilities, reporting defects and coordinating repairs when required.
• Support internal and external audits, client inspections, and regulatory visits by maintaining audit readiness and compliance documentation.
• Prepare and submit operational, food safety, administrative, and performance reports as required by management.
• Manage manpower planning, employee performance, training, development, and attendance records to support operational efficiency.
• Participate in regular operational and service review meetings to drive continuous improvement initiatives and enhance customer satisfaction.
• Perform any other duties and responsibilities assigned by Management and clients related to catering operations, food safety, hygiene, and service excellence.

Job Requirements

• Minimum Diploma or equivalent qualification in Culinary Arts, Food & Beverage Management, Food Science, Food Safety, Hospitality, or a related discipline.
• At least 5 years of relevant experience in the food service catering industry, with a proven track record in managing large-scale catering operations.
• Strong experience in high-volume food production, including preparation and service of Asian cuisine for large groups in institutional, corporate, healthcare, industrial, or event catering environments.
• Demonstrated experience in leading kitchen and catering teams in a fast-paced operational environment.
• Sound knowledge of Food Safety Management Systems (FSMS), HACCP principles, food hygiene regulations, and workplace safety requirements.
• Possess valid Food Safety and Hygiene certification(s); Food Hygiene Officer (FHO) certification will be an added advantage.