Sous Chef

Key Responsibilities · Assist in managing the day-to-day operations of the Central Kitchen. · Lead, supervise, train and motivate the kitchen team to ensure efficient workflow and productivity. · Ensure all kitchen staff strictly comply with company SOPs, food safety regulations, and hygiene standards. · Monitor food quality, consistency, portion control, and presentation. · Plan menus and develop recipes in collaboration with management, considering seasonality, food costs, and operational efficiency. · Prepare and cook food to maintain high-quality standards when required. · Ensure timely completion of all food production to meet delivery schedules · Manage inventory, stock rotation, ordering, and minimise food waste. · Ensure proper maintenance and cleanliness of kitchen equipment and work areas. · Work closely with other departments to ensure smooth production and timely order fulfilment. · Assist in implementing process improvements to enhance kitchen efficiency and productivity Requirements · Minimum 1–3 years of cooking experience in a central kitchen, catering, institutional kitchen, hotel, restaurant, or large-scale food production environment · Experience preparing large-volume meals is preferred. · Experience in school meal production or catering operations is an advantage. · Positive attitude and willingness to learn. · Physically fit and able to stand for long hours and lift heavy items when required. Work Environment · Central production kitchen (high-volume) · Early morning / shift-based operations · Fast-paced and process-driven setup