CENTRAL KITCHEN SOUS CHEF – LARGE-SCALE PRODUCTION

Job Description: JOB SUMMARY We are seeking a highly skilled and experienced Central Kitchen Sous Chef with strong expertise in large-scale food production, big-batch cooking, and high-volume culinary operations. The ideal candidate will have proven experience working in a central kitchen, commissary kitchen, catering operation, hotel production kitchen, food manufacturing environment, or other high-volume food production facility. The candidate must be capable of managing large production volumes while maintaining consistent taste, presentation, quality, food safety, portion control, and production efficiency. The Central Kitchen Sous Chef will support the Executive Chef in planning, organizing, and supervising daily production while leading the kitchen team to achieve operational and quality targets. KEY RESPONSIBILITIES1. Large-Scale Production • Plan and execute high-volume and big-batch food production according to daily and weekly production requirements. • Supervise the preparation, cooking, portioning, chilling, holding, packing, and dispatch of food products. • Ensure recipes and production methods are followed accurately and consistently at scale. • Maintain consistent taste, texture, appearance, yield, and portion size across large production batches. • Adjust production quantities according to forecasts, orders, and operational requirements. • Monitor production flow to ensure all items are completed within the required timelines. 2. Kitchen Team Leadership • Supervise, train, and motivate chefs, cooks, commis chefs, and kitchen assistants. • Allocate daily responsibilities and production stations according to workload and employee capability. • Monitor team performance, productivity, discipline, and adherence to kitchen procedures. • Lead by example and maintain high professional standards throughout the kitchen. • Provide hands-on support during peak production periods. 3. Food Quality & Consistency • Maintain strict quality standards across all production batches. • Conduct regular checks on food taste, temperature, portion size, appearance, and overall quality. • Ensure standardized recipes, preparation methods, and cooking procedures are consistently followed. • Identify production issues and take immediate corrective action. • Work closely with the Executive Chef on recipe improvement, product development, and production optimization. 4. Food Safety & Hygiene • Ensure full compliance with HACCP, food safety, hygiene, sanitation, and local regulatory requirements. • Monitor correct food storage, temperature control, cross-contamination prevention, allergen controls, and personal hygiene. • Ensure all kitchen equipment, workstations, storage areas, and production areas are maintained to the required hygiene standards. • Conduct and document required food safety and temperature checks. • Report and address any food safety risks immediately. 5. Production Planning & Inventory Control • Assist in preparing daily production plans based on sales forecasts and operational requirements. • Monitor raw material usage and minimize waste, overproduction, and unnecessary losses. • Coordinate with purchasing and stores teams to ensure adequate availability of ingredients. • Check the quality and quantity of incoming ingredients. • Ensure proper FIFO/FEFO practices are followed. • Monitor food yields and portion control to support cost management. 6. Cost & Waste Management • Control food costs through proper portioning, production planning, yield management, and waste reduction. • Monitor production variances and investigate significant discrepancies. • Ensure efficient utilization of ingredients and kitchen resources. • Identify opportunities to improve productivity and reduce operational costs without compromising quality. 7. Equipment & Operational Standards • Ensure all kitchen equipment is used safely and correctly. • Monitor the condition and cleanliness of production equipment. • Report equipment breakdowns and maintenance requirements promptly. • Ensure production areas operate efficiently and safely throughout the shift. 8. Documentation & Reporting • Maintain accurate production records, batch sheets, temperature logs, wastage reports, and other required documentation. • Communicate production status, shortages, quality issues, and operational challenges to the Executive Chef. • Assist with recipe standardization, production specifications, and kitchen SOP development. REQUIRED QUALIFICATIONS & EXPERIENCE • Minimum 5 years of professional culinary experience, with significant experience in high-volume production. • Proven experience as a Sous Chef, Production Sous Chef, Central Kitchen Sous Chef, or similar senior culinary position. • Strong experience in large-batch / bulk food production. • Experience managing production quantities ranging from hundreds to thousands of portions per day is highly desirable. • Previous experience in a central kitchen, commissary kitchen, large catering operation, hotel production kitchen, QSR, food production facility, or similar high-volume environment. • Culinary qualification, diploma, or equivalent professional culinary training. • Strong knowledge of large-scale cooking techniques and production processes. • Good knowledge of HACCP, food safety, hygiene, and sanitation standards. • Strong understanding of recipe standardization, portion control, food yields, and production costing. • Proven ability to lead and manage a multicultural kitchen team. • Ability to work effectively under pressure and meet strict production deadlines. KEY SKILLS • Large-Batch Food Production • Central Kitchen Operations • High-Volume Catering Production • Team Leadership & Staff Training • Recipe Standardization • Production Planning • Portion & Yield Control • Food Cost Management • HACCP & Food Safety • Inventory & Waste Control • Quality Assurance • Kitchen SOP Implementation • Time Management • Problem Solving • Strong Communication • Attention to Detail IDEAL CANDIDATE PROFILE The successful candidate is a hands-on culinary leader who understands that large-scale production requires more than simply increasing recipe quantities. They must be able to maintain consistent quality, food safety, production efficiency, and cost control across every batch. The candidate should be confident managing a fast-paced central kitchen, coordinating multiple production lines, supervising large teams, meeting strict dispatch deadlines, and maintaining high culinary standards even under significant production pressure. Candidates with strong experience in large-scale catering, central kitchens, commissary operations, hotel production kitchens, QSR production, or industrial-scale food preparation are strongly encouraged to apply. Work Location: In person

Minimum 5 years of professional culinary experience, with significant experience in high-volume production. Proven experience as a Sous Chef, Production Sous Chef, Central Kitchen Sous Chef, or similar senior culinary position. Strong experience in large-batch / bulk food production. Experience managing production quantities ranging from hundreds to thousands of portions per day. Previous experience in a central kitchen, commissary kitchen, large catering operation, hotel production kitchen, QSR, food production facility, or similar high-volume environment. Culinary qualification, diploma, or equivalent professional culinary training. Strong knowledge of large-scale cooking techniques and production processes. Good knowledge of HACCP, food safety, hygiene, and sanitation standards. Strong understanding of recipe standardization, portion control, food yields, and production costing. Proven ability to lead and manage a multicultural kitchen team.

1. Large-Scale Production: Plan and execute high-volume and big-batch food production; supervise preparation, cooking, portioning, chilling, holding, packing, and dispatch; ensure recipes and production methods are followed accurately and consistently at scale; maintain consistent taste, texture, appearance, yield, and portion size across large production batches; adjust production quantities according to forecasts, orders, and operational requirements; monitor production flow to ensure all items are completed within required timelines. 2. Kitchen Team Leadership: Supervise, train, and motivate chefs, cooks, commis chefs, and kitchen assistants; allocate daily responsibilities and production stations; monitor team performance, productivity, discipline, and adherence to kitchen procedures; lead by example and maintain high professional standards; provide hands-on support during peak production periods. 3. Food Quality & Consistency: Maintain strict quality standards across all production batches; conduct regular checks on taste, temperature, portion size, appearance, and overall quality; ensure standardized recipes, preparation methods, and cooking procedures are consistently followed; identify production issues and take immediate corrective action; work with Executive Chef on recipe improvement, product development, and production optimization. 4. Food Safety & Hygiene: Ensure full compliance with HACCP, food safety, hygiene, sanitation, and local regulatory requirements; monitor storage, temperature control, cross-contamination prevention, allergen controls, and personal hygiene; maintain hygiene standards in all areas. 5. Production Planning & Inventory Control: Prepare daily production plans based on sales forecasts; monitor raw material usage and minimize waste; coordinate with purchasing and stores teams to ensure adequate ingredients; check quality and quantity of incoming ingredients; ensure FIFO/FEFO practices; monitor yields and portion control to support cost management. 6. Cost & Waste Management: Control food costs through portioning, planning, yield management, and waste reduction; monitor production variances; identify opportunities to improve productivity and reduce costs without compromising quality. 7. Equipment & Operational Standards: Ensure safe operation of kitchen equipment; monitor condition and cleanliness; report breakdowns and maintenance needs; ensure production areas operate efficiently and safely. 8. Documentation & Reporting: Maintain production records, batch sheets, temperature logs, wastage reports, and other documentation; communicate status and issues to Executive Chef; assist with recipe standardization and kitchen SOP development.