Job Summary:

The Sous Chef (Food Manufacturing) is a pivotal leadership role responsible for the day-to-day culinary operations within a large-scale food production facility. This role involves direct supervision of the production kitchen team, ensuring the consistent execution of recipes, maintaining exceptional product quality, and strictly adhering to all food safety and hygiene regulations. The Sous Chef will be instrumental in optimizing production processes, managing inventory, and contributing to new product development in a high-volume manufacturing environment.

Key Responsibilities:

• Production Leadership & Management:
  Oversee and manage all aspects of daily food production, ensuring efficient workflow and adherence to strict production schedules and targets.
  Lead, train, and motivate a team of junior chefs, commis chefs, and production operatives, fostering a high-performance and safety-conscious culture.
  Ensure consistent product quality, taste, and appearance according to established recipes and specifications, from ingredient preparation to final packaging.
  Monitor cooking processes, equipment operation, and critical control points (CCPs) to maintain product integrity and safety.
  Proactively identify and resolve operational issues, bottlenecks, and deviations from standards.
  Collaborate with the Production Manager to optimize production layouts and workflows for maximum efficiency.
• Food Safety & Quality Assurance:
  Implement and rigorously enforce all food safety management systems, including HACCP, GMP (Good Manufacturing Practices), and Singapore Food Agency (SFA) regulations.
  Conduct regular internal audits and quality checks on raw materials, in-process products, and finished goods.
  Maintain meticulous records for production batches, temperature logs, hygiene checks, and corrective actions.
  Ensure impeccable standards of kitchen hygiene, sanitation, and cleanliness across all production areas.
  Oversee proper handling, storage (FIFO), and rotation of all food items to minimize spoilage and prevent cross-contamination.
  Lead by example in all aspects of workplace safety and health (WSH), reporting incidents and promoting safe working practices.
• Recipe & Product Development:
  Assist the Head Chef in developing, testing, and scaling new recipes and product formulations for mass production, considering flavor profiles, shelf-life, and cost-effectiveness.
  Provide feedback and insights on ingredient sourcing, culinary techniques, and process improvements to enhance product innovation and quality.
  Ensure accurate documentation and standardization of all recipes (Standard Operating Procedures - SOPs) for consistent production.
• Inventory & Cost Control:
  Manage and monitor inventory levels of ingredients and supplies, coordinating with purchasing to ensure timely procurement and minimize stockouts.
  Implement effective portion control, waste reduction, and cost-saving measures without compromising on quality.
  Conduct regular stock takes and reconcile inventory discrepancies.
• Maintenance & Compliance:
  Ensure all kitchen equipment is properly maintained, calibrated, and operated safely. Report any malfunctions or repair needs promptly.
  Stay updated on the latest food industry trends, technologies, and regulatory changes in Singapore.
  Participate in external audits (e.g., SFA, certification bodies) and ensure readiness for inspections.

Requirements:

• Diploma or Degree in Culinary Arts, Food Science, Food Technology, or a related field.
• Minimum of 4-6 years of culinary experience, with at least 2-3 years in a supervisory role within a food manufacturing, central kitchen, or high-volume catering environment.
• Proven leadership and team management skills, with the ability to inspire and train staff.
• Excellent culinary skills with a strong understanding of various cooking methods, ingredients, and flavor profiles applicable to large-scale production.
• Proficient in production planning, scheduling, and quality control.
• Strong problem-solving abilities and decision-making skills under pressure.
• Good communication and interpersonal skills, capable of effectively liaising with different departments.
• Proficiency in Microsoft Office Suite (Word, Excel) for reporting, inventory, and recipe management.
• Flexibility to work shifts, including weekends and public holidays, as per production demands.