CHEF

WORKFORCE GATEWAY PTE. LTD.; Hong Kong; On-site; HKD 201,000 - 279,000; Full time

Job summary

WORKFORCE GATEWAY PTE. LTD. is seeking an experienced Chef de Partie to supervise and coordinate food preparation within a large-scale manufacturing facility. You will oversee bulk production, batch cooking, recipe standardisation, and quality control to ensure safety and compliance.

The role requires at least five years of relevant experience, strong culinary skills, and the ability to manage production staff, maintain SOPs, and keep accurate production records.

Qualifications

• Five years of experience in commercial food production or large-scale kitchen operations.
• Ability to follow standardised recipes and production schedules.
• Knowledge of food hygiene, sanitation, and temperature control.
• Ability to supervise and train production staff.

Responsibilities

• Supervise daily food preparation and cooking activities per production schedule.
• Prepare and cook large quantities using approved recipes and SOPs.
• Coordinate weighing, cutting, marination, seasoning, and cooking tasks.
• Ensure batch sizes meet commercial production requirements.
• Monitor temperatures, times, yields, and production targets.
• Maintain product quality for taste, texture, aroma, and appearance.
• Lead staff, allocate duties, and train team members.
• Maintain production records, batch sheets, and quality checklists.
• Report safety risks and hygiene concerns promptly.
• Coordinate with QA, warehouse, and packaging teams.

Skills

Batch cooking

Food safety

Quality control

Team supervision

Job description

1. Job Summary

We are seeking an experienced Chef de Partie to supervise and coordinate food preparation and cooking activities within a commercial food manufacturing facility. The successful candidate will be responsible for bulk food production, batch cooking, recipe standardisation, ingredient preparation, product quality control, and compliance with food safety and hygiene procedures.

The candidate must have at least five years of relevant experience in commercial food production, food manufacturing, food processing, or large-scale kitchen operations. Practical culinary skills, knowledge of industrial food preparation methods, and the ability to maintain consistent product quality are essential.

2. Key Responsibilities

A. Food Production and Batch Cooking

• Supervise daily food preparation and cooking activities according to production schedules.
• Prepare and cook food products in large quantities using approved recipes and standard operating procedures.
• Coordinate ingredient weighing, cutting, mixing, marination, seasoning, and cooking activities.
• Scale recipes accurately to meet commercial production requirements.
• Monitor cooking temperatures, processing times, batch quantities, and production yields.
• Ensure production targets are achieved while maintaining consistent food quality.
• Coordinate with production personnel to ensure timely completion of manufacturing orders.

B. Recipe Standardisation and Product Quality

• Follow standardised recipes, ingredient specifications, and preparation procedures.
• Maintain consistency in taste, texture, aroma, colour, appearance, and portion size.
• Monitor ingredient proportions and cooking parameters across production batches.
• Assist with product trials, recipe improvements, and new product preparation when required.
• Identify product inconsistencies and report deviations from approved specifications.
• Work with the quality assurance team to maintain established product standards.

C. Food Safety and Hygiene

• Follow applicable Singapore Food Agency (SFA) requirements and company food safety procedures.
• Ensure proper food handling, cooking, cooling, storage, and processing practices.
• Monitor food temperatures and prevent cross-contamination between raw and cooked products.
• Maintain personal hygiene, clean workstations, and sanitised equipment.
• Ensure ingredients are properly labelled, stored, and rotated using appropriate FIFO and FEFO procedures.
• Report food safety risks, product defects, and hygiene concerns promptly.
• Maintain relevant cleaning, temperature, and production records.

D. Production Planning and Coordination

• Prepare ingredients, equipment, and workstations according to daily production requirements.
• Allocate food preparation tasks to cooks, kitchen assistants, and production workers.
• Coordinate with production, quality assurance, warehouse, and packaging teams.
• Monitor production quantities, workflow, and batch completion schedules.
• Identify operational delays and recommend improvements to increase productivity.
• Follow established standard operating procedures and manufacturing instructions.

E. Inventory and Cost Control

• Monitor ingredient consumption and coordinate raw material requirements.
• Assist with stock checks, ingredient requisitions, and inventory records.
• Ensure proper storage and handling of food ingredients and production supplies.
• Minimise food wastage, overproduction, spillage, and avoidable production losses.
• Monitor production yields and report discrepancies in material usage.
• Coordinate with warehouse and procurement personnel to ensure adequate ingredient availability.

F. Equipment and Workplace Management

• Operate and supervise commercial cooking equipment and food preparation machinery, as applicable.
• Ensure equipment is used safely and according to operating instructions.
• Report equipment defects and maintenance requirements.
• Maintain cleanliness and sanitation of cooking equipment, utensils, and production areas.
• Ensure compliance with factory workplace safety procedures.

G. Staff Supervision and Training

• Supervise cooks, food preparation workers, and production assistants.
• Allocate duties according to production requirements and employee capabilities.
• Train staff in food preparation techniques, recipe execution, hygiene, and quality standards.
• Monitor work performance and ensure adherence to production procedures.
• Promote teamwork, discipline, and efficient use of production resources.
• Report manpower requirements and operational issues to management.

H. Production Records and Reporting

• Maintain daily production reports, batch sheets, ingredient usage records, and quality checklists.
• Record actual output against planned production quantities.
• Report rejected batches, production discrepancies, and food quality issues.
• Assist with internal audits, food safety inspections, and corrective actions.
• Ensure production documentation is accurate and available for traceability purposes.

3. Job Requirements

1. Educational Qualification: No formal educational qualification is required.
2. Work Experience: Minimum of five (5) years of relevant experience in food manufacturing, food processing, commercial food production, or large-scale kitchen operations.
3. Practical Skills: Ability to prepare and cook food in large quantities using standardised recipes.
4. Production Knowledge: Understanding of batch cooking, ingredient measurement, recipe scaling, and production scheduling.
5. Food Safety: Knowledge of food hygiene, sanitation, temperature control, and contamination prevention.
6. Quality Control: Ability to maintain consistent product taste, appearance, texture, and production standards.
7. Inventory Control: Ability to monitor ingredient usage, stock rotation, and food wastage.
8. Teamwork: Ability to supervise production staff and coordinate with other departments.
9. Work Attitude: Responsible, organised, detail-oriented, and able to work in a fast-paced production environment.
10. Work Schedule: Willingness to work according to factory production schedules and operational requirements.