Job Description

Position Overview

We are seeking an experienced and highly organized

Sous Chef - Production

to support daily culinary operations in a

central kitchen environment

. The ideal candidate will oversee large-scale food preparation, maintain quality standards, ensure consistency in production, and support the Head/Executive Chef in managing kitchen staff and workflow.

Key ResponsibilitiesProduction & Food Preparation

Oversee daily large-batch production according to recipes, menus, and production schedules. Ensure consistency, flavor, and portion control across all food items. Supervise preparation, cooking, cooling, and packaging processes for centralized distribution. Assist in developing standardized recipes and production sheets.

Operational Management

Plan and allocate tasks to production staff to ensure timely output. Monitor equipment usage and ensure proper functioning; report maintenance needs. Coordinate with procurement for raw materials, inventory, and stock rotation. Ensure compliance with HACCP, food safety, and sanitation standards.

Leadership & Team Management

Lead, train, and supervise cooks, production assistants, and support staff. Maintain discipline, teamwork, and an efficient workflow within the central kitchen. Support the Executive Chef in staffing, scheduling, and performance management.

Quality Control

Conduct routine tasting and inspection of ingredients and finished products. Maintain high standards of hygiene, cleanliness, and product freshness. Implement quality improvement practices to enhance efficiency and productivity.

Menu Execution & Innovation

Assist in menu planning, product development, and process optimization. Provide feedback on new items or large-scale recipe adjustments. Support the testing and rollout of new products.

Qualifications

Diploma or degree in Culinary Arts or related field. Minimum

3-5 years of culinary experience

, preferably in a central kitchen or high-volume production environment. Strong knowledge of food safety regulations and HACCP standards. Excellent organizational and leadership skills. Experience in large-batch cooking, commissary operations, or food manufacturing is a plus. Ability to work under pressure and manage multiple production cycles.

Preferred Skills

Knowledge of modern kitchen equipment (combi ovens, steam kettles, chillers, etc.). Ability to maintain accurate production logs and documentation. Strong communication and teamwork skills. Problem-solving mindset and attention to detail.
Job Type: Full-time