SOUS CHEF, Singapore

SOUS CHEF (Healthcare Industry) Position Summary We are seeking a dedicated and experienced Sous Chef to join our healthcare culinary team. The Healthcare Sous Chef will support the Executive Chef in managing daily kitchen operations and ensuring the preparation of high-quality, nutritious, and hygienically prepared meals for patients, staff, and visitors within a hospital environment. The ideal candidate must possess strong leadership skills, healthcare catering experience, and a thorough understanding of food safety and sanitation standards.
Key Responsibilities Assist the Executive Chef in overseeing daily kitchen operations and ensure smooth workflow in the kitchen. Take charge of kitchen operations in the absence of the Executive Chef. Supervise and coordinate food preparation activities to ensure consistency, quality, and timely meal service. Prepare and oversee meals that are nutritionally balanced and suitable for patients with varying dietary and medical requirements. Ensure compliance with food hygiene, safety, and sanitation standards in accordance with healthcare regulations. Monitor food quality, taste, and presentation to maintain established standards. Lead and supervise kitchen staff to ensure operational efficiency and productivity. Manage inventory, stock levels, and ordering of kitchen supplies and ingredients. Monitor stock movement, minimize wastage, and maintain accurate inventory records. Ensure proper allergen management and preparation of allergen-free meals where required. Maintain proper documentation and records related to food preparation, stock control, inventory, and wastage. Support continuous improvement initiatives within kitchen operations.
Job Requirements Minimum Diploma in Culinary Arts, Hospitality, Food & Beverage, or related discipline. Minimum 3 years of relevant experience as a Sous Chef, preferably within the healthcare or hospital catering industry. Strong knowledge of food safety, hygiene, and sanitation practices. Experience in managing kitchen operations and supervising kitchen staff. Good understanding of therapeutic and dietary meal preparation is an added advantage. Ability to work in a fast-paced environment and manage multiple priorities effectively. Strong leadership, communication, and organizational skills. Positive attitude, team player, and committed to maintaining high service standards.
Additional Information Salary: Up to SGD 4,500 Working Days: 6-day work week Industry: Healthcare / Hospital Catering Employment Type: Full-Time