Junior Sous Chef | Nursing Home

Key Responsibilities:

Food Preparation & Cooking

• Prepare and cook meals according to planned menus, ensuring they meet residents’ nutritional, therapeutic, and cultural requirements.
• Assist in the preparation of IDDSI Level 4–7 meals, therapeutic diets, and special dietary requests.
• Ensure meals are served on time and at the correct temperature.

Quality & Safety Compliance

• Maintain high standards of hygiene, cleanliness, and food safety in compliance with SFA, MOH, EatSafe, and internal audit requirements.
• Adhere to portion control, standard recipes, and dietary guidelines.
• Conduct regular checks on food quality, taste, and presentation.

Supervision & Team Support

• Support the Sous Chef in leading daily kitchen operations and delegating tasks to cooks and kitchen assistants.
• Train and guide junior kitchen staff in food preparation, safety, and hygiene practices.
• Assist in monitoring staff performance and ensuring kitchen efficiency.

Kitchen & Inventory Management

• Assist in managing stock rotation, storage, and requisition of supplies.
• Support stock-taking and ensure proper recording of food usage.
• Ensure equipment is properly used, cleaned, and maintained.

Other Duties

• Support feedback collection from residents and nursing staff.
• Assist during audits and inspections.
• Perform any other duties assigned by the Sous Chef / Head Chef to support smooth kitchen operations.

Job Requirements

Job Requirements:

• At least 2–3 years of relevant kitchen experience, preferably in healthcare, catering, or institutional settings.
• Basic Food Hygiene Certificate (mandatory).
• Knowledge of IDDSI framework and therapeutic diets is an advantage.
• Strong teamwork, communication, and leadership skills.
• Ability to work in a fast-paced environment with high attention to detail.
• Time management and organizational ability