Sous Chef Catering Operations Lead

About Mycelium Catering

Mycelium Catering is a premium catering company delivering exceptional culinary experiences for corporate events, private functions, schools, and special occasions. We are looking for an experienced, passionate, and hands-on Sous Chef to support our Executive Chef in leading kitchen operations while maintaining the highest standards of food quality, consistency, and food safety.

Job Purpose

Reporting directly to the Executive Chef, the Sous Chef will oversee the day-to-day operations of the central kitchen, supervise the culinary team, ensure efficient production for catering events, and maintain high standards of food quality, presentation, hygiene, and operational excellence. The successful candidate will play a key leadership role in menu execution, staff development, production planning, inventory management, and event catering operations.

Key Responsibilities

Kitchen Operations

. Assist the Executive Chef with menu planning, recipe standardisation, food costing, and ingredient sourcing.

. Oversee daily kitchen production, including food preparation, cooking, plating, quality control, and mise en place.

. Ensure consistency in taste, presentation, and portion control across all menu items.

. Lead daily production schedules to ensure timely completion of catering orders.

Catering & Event Operations

. Lead food production for both on-site and off-site catering events.

. Coordinate food staging, transportation logistics, event setup, service support, and breakdown.

. Ensure all food is prepared and delivered according to production timelines.

. Maintain food quality and temperature control throughout transportation and service.

Team Leadership

. Supervise, coach, and mentor junior chefs, cooks, kitchen assistants, and temporary event staff.

. Conduct on-the-job training and orientation for new employees.

. Prepare staff schedules and assign workstations.

. Promote teamwork, discipline, and a positive kitchen culture.

Inventory & Cost Control

. Monitor inventory levels and maintain accurate stock records.

. Place orders for food and kitchen supplies.

. Manage food costs through portion control, FIFO, and waste reduction.

. Conduct regular inventory checks and maintain par stock levels.

Food Safety & Compliance

. Ensure compliance with SFA regulations and company food safety procedures.

. Maintain HACCP (or equivalent) standards and documentation.

. Monitor food temperatures during preparation, storage, transportation, and service.

. Ensure kitchen cleanliness, sanitation, and equipment maintenance.

Operational Support

. Troubleshoot production or service issues efficiently.

. Step in to cook or plate during peak periods.

. Support the Executive Chef with menu improvements, staffing, and planning.

. Ensure SOPs and workplace safety procedures are consistently followed.

Requirements

. Minimum N-Level, NITEC, Higher NITEC, Professional Certificate, Diploma or equivalent.

. Minimum 3 years of relevant experience as a Sous Chef or Chef de Partie.

. Experience in catering, hotel, central kitchen, or fine dining preferred.

. Knowledge of food preparation, inventory management, and food costing.

. Knowledge of HACCP, SFA food safety regulations, and hygiene standards.

. Strong leadership, communication, and organisational skills.

. Able to work in a fast-paced environment.

. Physically fit and able to stand for extended periods.

. Proficient in Microsoft Office is an advantage.

. High integrity and commitment to quality.

Working Hours

. 5-day work week (based on roster and operational requirements).

. Weekend and Public Holiday duties may be required depending on event schedules.

What We Offer

. Competitive salary package

. Performance incentives

. Staff meals

. Medical benefits

. Career progression opportunities

. Training and development

Reporting To: Executive Chef / Head Chef

Work Location: Mycelium Catering Central Kitchen, Chestnut Drive, Singapore