- Bedok East Region (Singapore) Singapore
Kerja Sepenuh Masa Sous Chef, Gaji tinggi SGD 5,000 di THE PLATTERING CO PTE. LTD. East Region (Singapore) - Maukerja
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
The Plattering Co. Pte Ltd
, known for its beautiful grazing tables and creative catering buffet setup displays, sharing platters, bowls and bentos and unique catering setups. As we continue to expand, we are seeking for a skilled and efficient
Sous Chef
to join our catering team. The ideal candidate will prepare high-quality dishes according to event menus, maintain food safety standards, and assist in delivering excellent culinary experiences for clients at various events.
The
Sous Chef
supports daily kitchen operations for catering production. This role ensures food quality, consistency, hygiene standards, and timely preparation for events, corporate catering, and large-scale orders. The Sous Chef leads kitchen staff, coordinates production schedules, and steps in as acting Head Chef when required.
Kitchen Operations & Food Production
Assist in planning, preparing, and executing menus for events and daily catering orders
Supervise food preparation to ensure consistency, quality, and portion control
Ensure all catering orders are prepared and packed accurately and delivered on time
Coordinate kitchen workflow to meet tight production timelines
Team Supervision & Training
Supervise kitchen assistants, cooks, and temporary staff during production
Train staff on cooking techniques, plating standards, and food safety procedures
Allocate duties and ensure efficient manpower deployment
Step in to manage the kitchen in the absence of the Head Chef
Food Safety & Hygiene
Ensure compliance with SFA, NEA, and company food hygiene standards
Maintain cleanliness of kitchen, equipment, and storage areas
Monitor proper food handling, storage temperatures, and stock rotation (FIFO)
Ensure all staff follow hygiene and safety protocols
Inventory & Cost Control
Assist in monitoring stock levels and reporting shortages or wastage
Support cost control by minimizing food waste and managing portions
Assist with receiving, checking, and storing ingredients properly
Event & Client Support
Support on-site event setup and live cooking when required
Handle last-minute changes or urgent requests professionally
Ensure presentation standards meet company and client expectations
Requirements & Qualifications
Minimum 2–4 years of experience as a Sous Chef or Senior Chef in catering, hotel, or large-scale kitchen operations
Strong knowledge of mass production cooking and event catering
Familiar with Singapore food safety regulations (SFA/NEA)
Ability to lead and motivate a multicultural kitchen team
Able to work flexible hours, including weekends and public holidays
Good organizational and time management skills
, known for its beautiful grazing tables and creative catering buffet setup displays, sharing platters, bowls and bentos and unique catering setups. As we continue to expand, we are seeking for a skilled and efficient
Sous Chef
to join our catering team. The ideal candidate will prepare high-quality dishes according to event menus, maintain food safety standards, and assist in delivering excellent culinary experiences for clients at various events.
The
Sous Chef
supports daily kitchen operations for catering production. This role ensures food quality, consistency, hygiene standards, and timely preparation for events, corporate catering, and large-scale orders. The Sous Chef leads kitchen staff, coordinates production schedules, and steps in as acting Head Chef when required.
Kitchen Operations & Food Production
Assist in planning, preparing, and executing menus for events and daily catering orders
Supervise food preparation to ensure consistency, quality, and portion control
Ensure all catering orders are prepared and packed accurately and delivered on time
Coordinate kitchen workflow to meet tight production timelines
Team Supervision & Training
Supervise kitchen assistants, cooks, and temporary staff during production
Train staff on cooking techniques, plating standards, and food safety procedures
Allocate duties and ensure efficient manpower deployment
Step in to manage the kitchen in the absence of the Head Chef
Food Safety & Hygiene
Ensure compliance with SFA, NEA, and company food hygiene standards
Maintain cleanliness of kitchen, equipment, and storage areas
Monitor proper food handling, storage temperatures, and stock rotation (FIFO)
Ensure all staff follow hygiene and safety protocols
Inventory & Cost Control
Assist in monitoring stock levels and reporting shortages or wastage
Support cost control by minimizing food waste and managing portions
Assist with receiving, checking, and storing ingredients properly
Event & Client Support
Support on-site event setup and live cooking when required
Handle last-minute changes or urgent requests professionally
Ensure presentation standards meet company and client expectations
Requirements & Qualifications
Minimum 2–4 years of experience as a Sous Chef or Senior Chef in catering, hotel, or large-scale kitchen operations
Strong knowledge of mass production cooking and event catering
Familiar with Singapore food safety regulations (SFA/NEA)
Ability to lead and motivate a multicultural kitchen team
Able to work flexible hours, including weekends and public holidays
Good organizational and time management skills
Peringatan Penting
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