Cold Kitchen Sous Chef

Supervises: Cold Kitchen Chef de Partie, Demi Chef, Commis Chefs and Kitchen Assistants

1. Job Purpose

To oversee and manage the daily operations of the Cold Kitchen, ensuring the consistent preparation, presentation, quality, and timely delivery of food for catering events. The Cold Kitchen Sous Chef is responsible for executing high-quality canapés, buffet selections, and Western sit-down menus while maintaining strict food hygiene standards, controlling food costs, and ensuring efficient manpower and resource utilisation.

2. Key Responsibilities

A. Cold Kitchen Operations & Menu Execution

* Oversee the preparation, production, and presentation of cold kitchen items for corporate events, weddings, private functions, and other catering assignments.

* Demonstrate strong culinary expertise in:

* Premium and contemporary canapés, finger food, and cocktail reception items.

* Buffet salads, cold appetisers, composed platters, charcuterie, and cold seafood presentations.

* Western sit-down appetisers, salads, cold starters, and other assigned menu components.

* Ensure all dishes meet the company's standards for taste, consistency, portioning, visual presentation, and quality.

* Execute menu specifications and recipes as directed by the Executive Chef.

* Develop new dishes, improve existing recipes, and propose innovative presentations in line with current food trends and client requirements.

* Ensure food production is completed according to event schedules, banquet event orders, and delivery deadlines.

* Coordinate with the hot kitchen, pastry kitchen, stewarding, logistics, and service teams to ensure smooth event execution.

* Ensure food is packed, labelled, transported, and presented correctly for off-site catering functions.

* Maintain accurate production plans and preparation schedules according to confirmed event requirements.

B. Manpower Planning & Team Management

* Supervise and coordinate the daily activities of the cold kitchen team.

* Allocate duties according to manpower availability, production volume, staff competency, and event priorities.

* Brief team members on daily production requirements, recipes, presentation standards, and event deadlines.

* Train and coach junior chefs in culinary techniques, food handling, plating, portion control, and workplace discipline.

* Monitor staff productivity, punctuality, grooming, and compliance with kitchen procedures.

* Ensure sufficient manpower coverage for peak periods, simultaneous events, and large-volume catering production.

* Foster teamwork, accountability, and a professional working environment.

* Report staffing issues, training needs, and operational concerns to the Executive Chef or Executive Sous Chef.

C. Food Hygiene, Safety & Quality Control

* Ensure full compliance with company food safety procedures and applicable Singapore food hygiene requirements.

* Maintain strict personal hygiene, proper grooming, clean uniforms, and appropriate protective equipment among all team members.

* Monitor food receiving, storage, preparation, cooling, holding, transportation, and service practices.

* Ensure appropriate temperature control for chilled and ready-to-eat food throughout production and delivery.

* Prevent cross-contamination through proper segregation of raw and ready-to-eat ingredients, dedicated utensils, and effective cleaning practices.

* Ensure correct labelling, date marking, stock rotation, and adherence to shelf-life requirements.

* Conduct routine checks on chiller temperatures, food temperatures, workstations, equipment, and storage areas.

* Ensure allergen management procedures are followed, including ingredient verification, utensil segregation, and accurate communication of allergen information.

* Maintain cleanliness and organisation of the cold kitchen, chillers, preparation tables, equipment, and storage areas.

* Participate in internal hygiene inspections and audits, rectify non-conformities, and implement corrective actions promptly.

* Report food safety incidents, suspected contamination, equipment breakdowns, and other risks to management immediately.

D. Food Cost & Inventory Control

* Monitor food costs and minimise wastage while maintaining the required quality and presentation standards.

* Ensure ingredients are prepared and portioned according to approved recipes and standard portion sizes.

* Monitor yield, trimming losses, spoilage, overproduction, and leftover food.

* Practise effective stock rotation using FIFO or FEFO, as appropriate.

* Conduct regular stock checks and maintain accurate inventory records for cold kitchen ingredients.

* Ensure ingredients are requisitioned according to confirmed production requirements and approved par levels.

* Monitor high-value ingredients such as seafood, premium cheeses, cured meats, imported produce, and specialty garnishes.

* Ensure proper utilisation of ingredients and identify opportunities to reduce unnecessary wastage.

* Control overproduction by coordinating production quantities with confirmed guest numbers and event orders.

* Monitor ingredient price changes and recommend suitable alternatives when necessary, subject to approval.

* Assist in monitoring food cost percentages, recipe costing, consumption, and variances against budget.

* Ensure all stock transfers, requisitions, wastage records, and returns are documented accurately.

* Report unusual consumption, stock discrepancies, and potential cost overruns to the Executive Chef.

E. Event Planning & Catering Coordination

* Review banquet event orders, menus, guest numbers, dietary requirements, and presentation specifications before production.

* Prepare daily production plans, ingredient requisitions, and manpower allocations according to event requirements.

* Ensure mise en place is completed within the required preparation timeline.

* Coordinate packing, labelling, dispatch, and setup requirements for off-site catering events.

* Ensure sufficient backup quantities are prepared where operationally necessary and approved.

* Work closely with logistics and service teams to ensure correct quantities, presentation, and timely dispatch.

* Monitor last-minute changes in guest numbers, menu requirements, and event schedules, adjusting production plans accordingly.

* Conduct final quality checks before food leaves the kitchen.

F. Equipment, Maintenance & Cost Efficiency

* Ensure proper use, cleaning, and maintenance of cold kitchen equipment, utensils, and refrigeration facilities.

* Report equipment defects, temperature abnormalities, and maintenance requirements promptly.

* Prevent unnecessary use of consumables, packaging materials, water, and electricity.

* Ensure all equipment and utensils are stored properly after use.

* Support continuous improvement initiatives to improve production efficiency, food quality, and operational consistency.

G. Administrative & Reporting Duties

* Maintain accurate production records, temperature logs, cleaning schedules, stock records, and wastage reports.

* Assist in preparing food cost reports, inventory summaries, and production forecasts.

* Ensure recipes, standard operating procedures, and menu specifications are updated and followed.

* Report operational challenges, quality issues, hygiene concerns, and cost variances to the Executive Chef.

* Carry out other reasonable duties assigned by management in support of kitchen and catering operations.

4. Qualifications & Requirements

* Diploma, certificate, or equivalent professional training in Culinary Arts or a related field.

* Relevant experience in a professional kitchen, preferably within catering, banquet, hotel, or large-volume food production operations.

* Proven experience in cold kitchen production, including canapés, buffet selections, and Western sit-down menus.

* Strong knowledge of food hygiene, food safety, allergen management, and temperature control.

* Good understanding of recipe costing, portion control, stock management, and food cost control.

* Demonstrated ability to lead a team and manage multiple production requirements simultaneously.

* Strong organisational skills, attention to detail, and ability to work under pressure.

* Willingness to work flexible hours, including weekends and public holidays, according to catering operational requirements.

5. Core Competencies

* Culinary excellence and presentation.

* Leadership and team development.

* Food safety and hygiene compliance.

* Commercial awareness and cost management.

* Production planning and time management.

* Problem-solving and decision-making.

* Communication and cross-departmental coordination.

* Adaptability in a high-volume catering environment.