Sous Chef Hotmeals - F&B (Talent Pool)

Job Description

• Support the Executive Chef in managing daily
• hot meals production
• , with a focus on Asian cuisine.
• Develop recipes and production standards to ensure consistent quality across all hot meal offerings.
• Supervise and maintain consistency in every dish, including taste, portion, presentation, and food quality.
• Lead and manage the hot kitchen team, including training, scheduling, coaching, and performance evaluation.
• Develop, implement, and enforce SOPs for food preparation, kitchen operations, food safety, and hygiene standards.

Collaborate closely with the R&D, Quality Control, and Procurement teams to improve menu quality, optimize kitchen operations, and ensure ingredient consistency.

• Monitor production planning, inventory usage, and food cost to support efficient kitchen operations.
• Ensure smooth execution of daily kitchen operations while maintaining speed, quality, and service standards.
• Job Requirements
• Experience as a
• Sous Chef
• or senior kitchen professional, preferably in Asian cuisine.
• Strong knowledge of Asian cooking techniques, recipe standardization, and commercial kitchen equipment.
• Good understanding of HACCP, food safety, and hygiene standards.
• Able to work under pressure in a high-volume kitchen environment.
• Strong leadership and team management skills.