Sous Chef Campus

Position: Sous Chef Campus)

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.
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