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.