Sous Chef - Production - Central Kitchen

Position Overview
We are seeking an experienced and highly organized Sous Chef – Production to support daily culinary operations in a central kitchen environment. The ideal candidate will oversee large-scale food preparation, maintain quality standards, ensure consistency in production, and support the Head/Executive Chef in managing kitchen staff and workflow.

Key ResponsibilitiesProduction & Food Preparation

• Oversee daily large-batch production according to recipes, menus, and production schedules.
• Ensure consistency, flavor, and portion control across all food items.
• Supervise preparation, cooking, cooling, and packaging processes for centralized distribution.
• Assist in developing standardized recipes and production sheets.

Operational Management

• Plan and allocate tasks to production staff to ensure timely output.
• Monitor equipment usage and ensure proper functioning; report maintenance needs.
• Coordinate with procurement for raw materials, inventory, and stock rotation.
• Ensure compliance with HACCP, food safety, and sanitation standards.

Leadership & Team Management

• Lead, train, and supervise cooks, production assistants, and support staff.
• Maintain discipline, teamwork, and an efficient workflow within the central kitchen.
• Support the Executive Chef in staffing, scheduling, and performance management.

Quality Control

• Conduct routine tasting and inspection of ingredients and finished products.
• Maintain high standards of hygiene, cleanliness, and product freshness.
• Implement quality improvement practices to enhance efficiency and productivity.

Menu Execution & Innovation

• Assist in menu planning, product development, and process optimization.
• Provide feedback on new items or large-scale recipe adjustments.
• Support the testing and rollout of new products.

Qualifications

• Diploma or degree in Culinary Arts or related field.
• Minimum 3–5 years of culinary experience, preferably in a central kitchen or high-volume production environment.
• Strong knowledge of food safety regulations and HACCP standards.
• Excellent organizational and leadership skills.
• Experience in large-batch cooking, commissary operations, or food manufacturing is a plus.
• Ability to work under pressure and manage multiple production cycles.

Preferred Skills

• Knowledge of modern kitchen equipment (combi ovens, steam kettles, chillers, etc.).
• Ability to maintain accurate production logs and documentation.
• Strong communication and teamwork skills.
• Problem-solving mindset and attention to detail.

Job Type: Full-time