Junior Sous Chef (The Olive)

Job Responsibilities • Support daily food production for breakfast, lunch, tea, and dinner services. • Ensure meals meet therapeutic, texture-modified, and allergen dietary requirements. • Maintain food quality, taste, presentation, portion control, and proper temperatures. • Supervise cooks and kitchen assistants to ensure smooth kitchen operations. • Ensure compliance with food safety, hygiene, sanitation, and SFA requirements. • Manage inventory, stock rotation, procurement requisitions, and cost control. • Work closely with Dietitians, Speech Therapists, QA, and Operations teams to meet dietary requirements. • Train and guide junior staff on SOPs, food safety, and kitchen safety practices. • Handle patient diet chits accurately and resolve food service issues promptly. • Support audits, inspections, equipment maintenance, and continuous improvement initiatives. • Assist with manpower scheduling, overtime records, and leave planning. • Act as the person-in-charge during the absence of the immediate superior. Job Requirements • Certificate/Diploma in Culinary Arts or related field. • Minimum 3 years of relevant culinary experience, preferably in healthcare or institutional catering. • Strong knowledge of food safety, allergen management, and therapeutic diets. • Good leadership, communication, and organizational skills. • Ability to work in a fast-paced environment and manage multiple priorities.