The Central Kitchen Production Chef will be in a position of considerable responsibility & trust. He/she will be responsible for the daily running of the central kitchen. Report directly to the Executive Chef / Director, he is responsible to supervise a team of staff & work hand-in-hand with the Sales & Ops Manager, to ensure standard quality of food & menu planning.
Key Responsibilities & Duties:
• Central Kitchen (CKP) - comprising Butchery, Production, & Catering sections.
• Responsible for hiring, induction, training, staff evaluation, & welfare of all CKP staff with the Executive Chef / Director / Sales & Ops Manager.
• Ensure staffs are in proper attire, well groomed & practice good hygiene habits.
• Responsible for menu planning & costing for catering functions & events.
• Upkeep & maintains recipe book.
• Responsible & accountable for the operations & profitability of CKP.
• Monitor & control costs.
• Planning of CKP staff's duty roster.
• Ensure that the food standards & operations methods are strictly adhered to by CKP staff.
• Ensuring kitchen equipment & accessories are safely kept, maintained, & properly accounted for.
• Good housekeeping & sanitation conditions, conform to the food safety guidelines & requirements as stipulated by the Ministry of Environment.
• Supervise periodic physical inventory. Performs stocktaking & reconciliation duties. Ensures optimum quantities are maintained & sufficient for daily sales & to agreed stock levels.
Requirements:
• Minimum of 3 years in a culinary supervisory role
• Food Hygiene Officer / ISO-22K certification or equivalent
• Available to work on weekends & public holidays
• Able to handle pressure
• Able to work effectively in a fast-paced environment
• Computer literate
We regret to inform you that only the shortlisted candidates will be notified. Your understanding and patience should be understood as responses are delayed during this period.