Sous Chef

The Sous Chef is responsible for overseeing food production in accordance with the menu for patients or guests, including the preparation and execution of special and therapeutic diets as assigned by the Executive Chef, Executive Sous Chef, or Food Service Managers. This role requires a high level of professionalism, efficiency, and consistency in food quality, hygiene, and sanitation within a high-volume production cooking environment. The Sous Chef serves as a solid role model for both the food service and kitchen teams.

Duties and Responsibilities

1. Kitchen Operations Management

• Perform checks on diet texture, taste, temperature, and visual appeal in all sections.
• Actively participate in daily plating and serving, ensuring adherence to established portion sizes and plating standards.
• Maintain proper cooking and holding temperatures (e.g., above 75°C for cooked foods, above 63°C for hot holding).
• Adhere to standardized recipes and techniques to prevent undercooking or overcooking.
• Manage inventory levels, preventing overstocking while maintaining par levels.
• Conduct regular checks on raw ingredient stock levels and budget for procurements.
• Carry out procurement of raw ingredients with section chefs while ensuring timely submissions.
• Participate in and oversee goods receiving processes.
• Keep accurate inventory records to reduce food wastage, prevent shortages, and control costs.
• Conduct regular checks on kitchen equipment and arrange for immediate repairs when needed.
• Regularly inspect utensils and equipment, ensuring damaged or soiled items are not used.
• Work closely with chefs and kitchen stewards to maintain cleanliness and orderliness in all kitchen areas.
• Participate in and oversee regular cleaning schedules.
• Assign specific roles (e.g., prep cook, line cook, expeditor) to improve productivity and accountability.
• Create well-structured workflows to prevent bottlenecks and ensure timely meal preparation.
• Facilitate smooth coordination between kitchen staff and service teams.
• Perform effective prep work in advance (chopping, marinating, portioning) to ensure food consistency and speed up cooking.
• Implement and maintain proper food storage practices in a high-volume production environment.
• Conduct regular food checks for wastage, spoilage, and expiring/dented food items.
• Practice proper food storage to prevent bacterial growth, ensure food safety compliance, and maintain patient trust.

2. Food Safety, Compliance and Quality Management

• Oversee proper food segregation, food tagging, date marking, and food sampling for laboratory tests.
• Provide proper training for staff members to ensure they understand safety protocols, hygiene standards, and proper food handling procedures.
• Ensure food, health, and work safety protocols are observed at all times.
• Oversee temperature logging practices and ensure they are carried out properly.
• Communicate and work closely with QA executives, speech therapists, and dietitians to ensure special diet requests are well-translated and executed as per diet orders.
• Handle patient diet chits diligently, conveying messages to fellow chefs and following up as appropriate.
• Inform the Reporting Officer of any discrepancies immediately.

3. Staff Management and Administration

• Schedule and consolidate weekly working hours for all kitchen employees to meet daily operational needs.
• Conduct regular kitchen meetings, updates, and daily briefings with food service team members.
• Organize and conduct roll calls and training sessions on cooking methods and best practices.
• Prepare and record staff overtime, public holiday work, annual leave, and petty cash submissions in a timely manner.

4. System Reporting and Documentation

• Oversee the purchase requisition process, ensuring it is well-managed and submitted on time.
• Assist in supervising the use of operational IT systems, such as the Electronic Meal Ordering System (eMOS).
• Monitor and collate operations reports regularly, highlighting any discrepancies or irregularities.
• Monitor and track operational KPIs and other measurable indicators regularly.
• Participate in health-related activities and cooking demonstrations as required.

Qualifications and Requirements

• Minimum GCE "N" or "O" Level education; Diploma in Food & Beverage preferred.
• At least 5 years of experience in a similar capacity, with the ability to handle large-scale cooking operations and production.
• Extensive knowledge and versatility in three or more ethnic cuisines.
• Strong leadership qualities and ability to work independently.
• Proficiency in computer skills, including Word, Excel, and PowerPoint.
• Excellent communication and interpersonal skills.

If the role sounds interesting to you, please contact ‘careers_alexandra@nuhs.edu.sg’ to understand more on the role. Please indicate the position that you are interested in the subject heading.

*Only Singapore Citizens and Singapore Permanent Residents may apply.