Sous Chef

We are looking for a skilled and hands-on Sous Chef to join our culinary team at a growing health meal subscription company. The Sous Chef will play a key role in delivering healthy, nutritious, delicious, and consistent meals at scale, while maintaining high standards of food quality, hygiene, presentation, and kitchen efficiency.

This role is ideal for a chef who combines strong culinary fundamentals with an understanding of healthy cooking, portion control, standardized recipes, and high-volume food production.

Key Responsibilities

Kitchen Operations

• Support the Head Chef in managing day-to-day kitchen operations and production.
• Lead the kitchen team during assigned shifts and ensure smooth workflow.
• Plan and coordinate daily food preparation based on production requirements and meal orders.
• Ensure all dishes are prepared according to standardized recipes, specifications, and portion sizes.
• Monitor cooking times, temperatures, yields, and overall food quality.
• Maintain efficient utilization of ingredients and minimize food wastage.

Healthy Food Production

• Prepare and oversee production of nutritious meals using fresh, high-quality ingredients.
• Follow nutritional specifications, calorie targets, portion sizes, and dietary requirements established by the culinary/nutrition team.
• Ensure healthy cooking techniques such as grilling, roasting, steaming, baking, and controlled use of oils and sauces.
• Assist in developing and testing new healthy recipes and meal concepts.
• Maintain consistency in taste, texture, appearance, and portioning across large production volumes.

Team Management

• Supervise, train, and mentor Commis Chefs, kitchen assistants, and other culinary staff.
• Allocate daily tasks and ensure production targets are met.
• Monitor staff performance and adherence to kitchen SOPs.
• Promote a disciplined, collaborative, and professional kitchen environment.
• Support onboarding and training of new kitchen team members.

Food Safety & Hygiene

• Ensure strict compliance with food safety, sanitation, and personal hygiene standards.
• Monitor food storage, temperature control, FIFO practices, and expiry dates.
• Ensure proper handling of raw, cooked, and ready-to-eat foods.
• Conduct regular checks of kitchen cleanliness and equipment.
• Follow company HACCP/food safety procedures and applicable local regulations.

Inventory & Cost Control

• Assist with daily inventory checks and ingredient requisitions.
• Monitor ingredient usage and identify potential wastage or cost issues.
• Maintain appropriate stock levels in coordination with the procurement team.
• Ensure proper storage and labelling of all ingredients and prepared foods.
• Help maintain food cost targets without compromising quality.

Key Performance Indicators

Success in this role will be measured through:

• Consistency and quality of meals
• Adherence to recipes and portion specifications
• Daily production accuracy and timeliness
• Food safety and hygiene compliance
• Food wastage and yield management
• Kitchen productivity and labor efficiency
• Team performance and discipline
• Customer feedback related to food quality

Requirements

• 36 years of professional kitchen experience, preferably in a high-volume restaurant, cloud kitchen, meal-prep, catering, or food production environment.
• Previous experience as a Sous Chef, Chef de Partie, Senior CDP, or equivalent.
• Strong understanding of cooking techniques and kitchen operations.
• Experience managing or supervising a kitchen team.
• Good knowledge of food safety, hygiene, storage, and handling practices.
• Comfortable working with standardized recipes and production systems.
• Strong understanding of portion control and food cost management.
• Ability to work efficiently in a fast-paced, high-volume environment.
• Culinary qualification from a recognized institute is preferred but not mandatory.

Preferred Experience

Experience in any of the following will be an advantage:

• Healthy meal preparation
• Meal subscription / meal-prep businesses
• Cloud kitchens
• High-volume food production
• Fitness or nutrition-focused food brands
• Calorie-controlled or macro-based meals
• Corporate catering
• HACCP / food safety systems
• Recipe standardization and batch production

Skills & Attributes

• Strong culinary skills
• Excellent attention to detail
• Leadership and team-management skills
• Strong organization and time management
• Understanding of food costs and yields
• Ability to work under pressure
• Consistent and process-oriented approach
• Passion for healthy food and nutrition
• Good communication skills
• Hands-on approach to kitchen operations

What We Offer

• Opportunity to work with a fast-growing health and wellness food brand
• Exposure to modern, nutrition-focused food production
• Opportunity to contribute to menu and product development
• Career growth within the culinary and operations team
• A collaborative and performance-driven work environment

If youre a hands-on chef who loves combining great food with health and nutrition, we’d love to hear from you.