Food Processing Team Leader

PU TIEN RESTAURANT PTE LTD; Região Norte; Presencial; BRL 60 000 - 90 000; Tempo integral

Resumo da oferta

PU TIEN RESTAURANT PTE LTD is seeking a Food Processing Team Leader to oversee food preparation, uphold taste and presentation standards, and mentor a dynamic catering team in a high-volume environment.

You will ensure SOP compliance, supervise departments, drive product development, and collaborate with other teams to maintain quality, safety, and efficiency across the kitchen.

Qualificações

• Minimum 2-4 years of experience as a high-volume central kitchen chef with supervisory experience.
• Strong proficiency in various cooking styles and usage of large scale cooking equipment.

Responsabilidades

• Oversee and actively participate in food preparation and cooking operations, ensuring consistency, quality, and adherence to established standards.
• Ensure all dishes are prepared in accordance with company SOPs.
• Train, guide, and supervise the catering team to maintain operational efficiency and deliver high-quality food products.
• Monitor and enforce compliance with food safety regulations, hygiene standards, and proper food handling and storage procedures within the hot kitchen.
• Collaborate with Vegetable and Meat Departments and other teams to ensure smooth workflow and coordination.
• Assist in new product development initiatives, including recipe testing and menu innovation.
• Perform any other ad hoc duties assigned by management.

Conhecimentos

Supervisory experience

Cooking skills

Food safety awareness

Team mentoring

SOP adherence

Ferramentas

Large scale cooking equipment

Descrição da oferta de emprego

The Food Processing Team Leader oversees food preparation, maintains high standards of taste and presentation, and mentors a dynamic catering team to deliver exceptional culinary experiences.

Key Responsibilities

• Oversee and actively participate in food preparation and cooking operations, ensuring consistency, quality, and adherence to established standards.
• Ensure all dishes are prepared in accordance with company Standard Operating Procedures (SOPs).
• Train, guide, and supervise the catering team to maintain operational efficiency and deliver high-quality food products.
• Monitor and enforce compliance with food safety regulations, hygiene standards, and proper food handling and storage procedures within the hot kitchen.
• Collaborate effectively with other departments, including the Vegetable Department, Meat Department, and other operational teams, to ensure smooth workflow and coordination.
• Assist in new product development initiatives, including recipe testing, product improvement, and menu innovation.
• Perform any other ad hoc duties and responsibilities assigned by management.

Requirements

• Minimum 2-4 years of experience as a high- volume central kitchen chef with supervisory experience.
• Strong proficiency in various cooking styles and usage of large scale cooking equipment