Sous Chef (Confinement)

About the role

Lead our Prenatal Kitchen team in delivering nutritious, safe and high-quality meals tailored to the dietary needs of our residents, while ensuring excellent food quality, hygiene and kitchen operations.

Responsibilities

• Plan, prepare and supervise the production of nutritious, safe and high-quality prenatal and confinement meals according to approved menus, recipes, dietary requirements and nutritional guidelines.
• Ensure all prenatal meals are prepared consistently in terms of taste, portion size, presentation, quality and timing while adhering to established kitchen SOPs and standards.
• Monitor food preparation, storage, handling and hygiene practices to ensure compliance with food safety, sanitation requirements and applicable regulations, including proper control of allergens and special dietary requirements.
• Coordinate with the Head of F&B and Culinary, dietitian, nutrition team and relevant departments to review and implement prenatal and confinement menus according to residents dietary needs and feedback.
• Manage daily kitchen operations including manpower deployment, production schedules, food requisition, stock control, FIFO practices and kitchen equipment to ensure efficient and uninterrupted service.
• Monitor food cost, portion control and food wastage, and implement appropriate measures to maintain cost efficiency without compromising the nutritional value and quality of prenatal meals.
• Lead, coach and train kitchen staff on prenatal food preparation, recipes, hygiene, food safety, portion control and proper handling of ingredients to maintain consistent operational and quality standards.
• Monitor resident or customer feedback on prenatal meals and work with relevant stakeholders to implement timely corrective actions and continuous improvements to menu quality, service and kitchen operations.

Requirements

• Minimum Diploma or Degree in Culinary Arts, Hospitality Management, Food & Beverage or a related field, with relevant professional culinary training.
• Minimum 8–10 years of relevant culinary experience, preferably with experience in senior living, healthcare, hotel, confinement, wellness or other specialised food service environments.
• Proven experience in preparing specialised dietary meals, with good understanding of nutrition, food allergies, dietary restrictions and food requirements for prenatal and confinement clients.
• Strong knowledge of food safety, hygiene, sanitation standards and safe food handling practices, with the ability to ensure compliance across all kitchen operations.
• Strong leadership, organisational and manpower management skills, with the ability to supervise, coach and develop kitchen team members effectively.
• Good knowledge of menu planning, recipe standardisation, portion control, food costing, inventory management and food waste reduction.
• Good communication, interpersonal and problem-solving skills, with the ability to work closely with dietitians, healthcare-related teams, F&B personnel and other stakeholders.
• Able to work in a fast-paced kitchen environment, manage multiple priorities and maintain high standards of food quality, cleanliness, accuracy and consistency while demonstrating a positive and professional attitude.