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Open nowPosted today

Senior Sous Chef - Night Shift

STOVVE FOODS (S) PTE. LTD.

Pay
SGD 4,500 – SGD 4,800 a month
Where
Singapore
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Your applicationOpen nowSenior Sous Chef - Night ShiftSTOVVE FOODS (S) PTE. LTD. · Singapore

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The clock on this job

Early applications get read.

12.9% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.2%1 day
  2. 4.7%3 days
  3. 12.9%7 days
  4. 21.0%14 days
  5. 35.6%30 days
  6. 58.5%60 days
This job: posted today

The posting

Job Summary:

The Senior Sous Chef – Night Shift oversees nightly culinary production, ensuring timely output in accordance with approved recipes, quality standards, food safety requirements and production schedules. The role leads the night-shift team, maintains food quality and operational efficiency, minimises wastage, ensures hygiene, halal and safety compliance, and facilitates smooth shift handovers.

Key Responsibilities

A. Culinary Production and Operations

  • Oversee night-shift production according to approved plans and schedules.
  • Ensure food preparation meets standard recipes, specifications, portion sizes and quality standards.
  • Monitor production output, yield and deadlines.
  • Ensure proper food handling, cooling, storage and transfer.
  • Resolve production issues and coordinate with relevant departments on ingredient, raw material and packaging requirements.

B. Team Leadership and Supervision

  • Supervise, guide and motivate night-shift culinary staff.
  • Allocate duties and manpower to meet production needs.
  • Monitor attendance, discipline and work performance.
  • Train staff on recipes, SOPs, hygiene and safety.
  • Report staffing and training needs to management.

C. Food Quality and Consistency

  • Maintain consistent taste, appearance, portion size and product quality.
  • Inspect ingredients, work-in-progress and finished products.
  • Ensure compliance with approved recipes and quality standards.
  • Investigate quality issues and implement corrective actions.

D. Food Safety, Hygiene and Halal Compliance

  • Ensure compliance with food safety, hygiene, sanitation and halal requirements.
  • Monitor cooking, cooling, storage and temperature controls.
  • Prevent cross-contamination and ensure proper allergen handling.
  • Maintain cleanliness of equipment and production areas.
  • Maintain required records and report food safety incidents or non-compliance.

E. Inventory and Cost Control

  • Monitor ingredient usage, stock rotation (FIFO/FEFO) and storage.
  • Minimise wastage, spoilage and overproduction.
  • Ensure portion control and production yield targets.
  • Report stock shortages, damaged goods and discrepancies.
  • Maintain proper labelling and traceability of ingredients and finished products.

F. Equipment and Workplace Safety

  • Ensure safe operation and proper maintenance of kitchen equipment.
  • Maintain a clean, organised and safe workplace.
  • Ensure staff comply with safety procedures and PPE requirements.
  • Report hazards, accidents and equipment defects promptly.

G. Production Reporting and Shift Handover

  • Maintain accurate production, wastage, ingredient usage, quality and manpower records.
  • Submit night-shift production reports to management.
  • Ensure proper handover of outstanding tasks and operational issues.
  • Coordinate with QA, Warehouse, Maintenance and other departments.
  • Recommend improvements to production efficiency, quality and cost control.

Requirements

  • Diploma or Certificate in Culinary Arts, Food Production, or an equivalent qualification is preferred.
  • Minimum 5 years of relevant experience in a commercial kitchen, central kitchen, food manufacturing facility or large-scale food production environment.
  • Prior experience in a supervisory or senior culinary position is required.
  • Experience in Ready-to-Eat (R2E), chilled, frozen or batch food production will be an advantage.
  • Knowledge of food safety, hygiene, temperature control, sanitation and halal compliance requirements.
  • Strong leadership, communication, planning and problem-solving skills.
  • Ability to manage production targets, multiple tasks and a team in a fast-paced environment.
  • Able to work independently during night shifts and make sound operational decisions.
  • Willingness to work night shifts, weekends and public holidays according to operational requirements.

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