Position: Sous Chef

Reporting To: Executive Chef

Tentative Commencement Date: Latest by early June 2026

Reporting to the Executive Chef of the assigned school and working closely with the Kitchen Team, this position will be responsible for maintaining a high standard of cleanliness in the kitchen and to be responsible for the preparation and cooking of a well-balanced and nutritious children’s menu for morning snacks, lunch and afternoon snack.

Job Role & Responsibilities

• Maintain food safety and sanitation standards.

• Follow recipes, including measuring, weighing and mixing ingredients

• Ensure ingredients and final products are fresh

• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods

• Present, garnish and arrange final dishes

• Occasionally serve food

• Maintain a clean and safe work area, including handling utensils, equipment and dishes

• Handle and store ingredients and food

• Ensure food is hygienically stored and food storage areas are kept clean.

• Ordering stock in line with requirements, keeping accounts and budget control.

• Maintaining correct stock levels, ensuring stock rotation and ensuring all stocks are clearly labeled to include expiry dates.

• Ensure all kitchen equipment are cleaned before and after use.

• Keeping track freezers and refrigerators at the correct temperature.

• Adhere to the Health Promotion Board Guidelines during the preparation, cooking and serving of all food.

• Ensuring the effective and regular removal of waste materials to the designated waste bins.

• Preparing meals and food to meet the specifications of guests in a timely manner

• Properly measuring kitchen ingredients and food portions

• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements

• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation

• Managing the kitchen inventory and ensuring supplies are fresh and of high quality

• Ensuring proper food temperatures when cooking and proper storage afterward

• Keeping the workstation and kitchen equipment clean, organized and sanitized

• Taking charge of kitchen opening, closing and other side duties as directed by superiors

Requirements:

• Exceptional cooking skills

• Ability to effectively manage the kitchen staff, motivate them and assign duties fairly

• Familiarity with the best practices in the hotel and catering services industry

• Knowledge of health and safety standards

• Proficient in Microsoft Office, Excel, Basic Computer knowledge, Procurement system

• Ability to multitask and work quickly under pressure

• Advanced verbal and written communication skills

• Attention to detail and organizational skills

• Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness

• Ability to work as part of a team, collaborating on complex dishes

• Interpersonal skills to interact with a variety of other people, dishwashers, management and sometimes school staff.

• Calm demeanor to work in a high-stress, fast-paced environment

• Accountability for the dishes they prepare measuring up to the expectations of management

• Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the Head Chef

• Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing

• Ability to stand in one place for hours at a time, handle extreme heat and work shifts

• Must have at least 2 years of relevant cooking experience, preferably in pre-school or childcare setting

• Excellent communication and interpersonal skills

• Able to work well independently as well as within a team

• Able to do basic calculations.

All applications are reviewed on a rolling basis. Only shortlisted candidates will be notified.