Assistant Sous Chef, Singapore

Key Responsibilities Assist the Sous Chef in planning and coordinating daily food production for catering orders and events.
Supervise kitchen staff to ensure efficient workflow and adherence to preparation schedules.
Ensure all food prepared meets company quality standards, portion control, and presentation guidelines.
Monitor food preparation processes to ensure compliance with
food safety, hygiene, and sanitation standards .
Support inventory management including receiving, storage, stock rotation (FIFO), and minimizing food wastage.
Assist in menu preparation, recipe standardization, and testing of new dishes when required.
Ensure proper use, cleaning, and maintenance of kitchen equipment and workstations.
Coordinate with logistics and operations teams to ensure timely dispatch of catering orders.
Train and guide junior kitchen staff to maintain consistency and productivity.
Assist in maintaining accurate production records, temperature logs, and food safety documentation.
Step in to lead the kitchen team in the absence of the Sous Chef.
Requirements