Corporate Sous Chef

The Corporate Sous Chef supports the Corporate/Executive Chef in managing culinary operations across multiple outlets or a central kitchen. This role ensures consistent food quality, adherence to brand standards, efficient kitchen operations, menu execution, and team supervision. The Corporate Sous Chef plays a key role in training kitchen teams, maintaining food safety, and supporting new concept or menu development.

Key ResponsibilitiesCulinary Operations

• Assist in overseeing daily kitchen operations across assigned outlets/central kitchen.
• Ensure consistent food preparation, presentation, and portioning according to brand standards.
• Support menu development, recipe standardization, and costing.
• Monitor product quality and ensure compliance with culinary guidelines.

Team Leadership & Training

• Supervise and guide chefs, cooks, and kitchen staff in day-to-day operations.
• Train teams on new recipes, techniques, plating, and food safety standards.
• Assist in workforce planning, scheduling, and performance evaluation.

Food Safety & Hygiene

• Ensure strict compliance with HACCP, food handling procedures, and hygiene standards.
• Conduct regular kitchen inspections and implement corrective actions.
• Maintain proper storage, labelling, and rotation (FIFO).

Inventory & Cost Control

• Monitor food inventories and consumption levels to reduce wastage.
• Support purchasing and ensure high-quality raw materials are received.
• Assist in cost control initiatives, recipe costing, and stock forecasting.

Operational Support

• Support multiple outlets in resolving culinary issues or operational challenges.
• Participate in opening new outlets, kitchen setup, and staff training.
• Ensure equipment is functioning properly and coordinate maintenance as needed.

Qualifications & Requirements

• Diploma/Degree in Culinary Arts or related discipline.
• Minimum 5–7 years of experience, including experience as a Sous Chef or Senior Chef in a high-volume or multi-outlet environment.
• Strong knowledge of international cuisines, food production, and kitchen management.
• Excellent leadership, communication, and organizational skills.
• Ability to work in fast-paced environments and handle multiple operations simultaneously.

Job Types: Full-time, Permanent

Application Question(s):

• Do you have valid QID ?
• What is your notice period?

Work Location: Remote