Assistant Section Head (Deli - Cold & Hot Kitchen)

paris baguette singapore pte. ltd.; Singapore; Sur place; SGD 42 000 - 64 000; Plein temps

Résumé du poste

Paris Baguette Singapore Pte. Ltd. is seeking an experienced Deli - Cold Kitchen Supervisor to lead daily production, ensure timely meeting of sales demands and maintain top-quality deli items.

You will implement HACCP-compliant food safety practices, manage inventory, coach and develop a diverse team, and maintain a clean, safe, and efficient kitchen environment to deliver consistently excellent products.

Qualifications

• Diploma in Culinary or related field.
• At least 5 years in high-volume food production (deli/central kitchen preferred).
• Strong knowledge of cold food prep and food safety (HACCP preferred).
• Excellent organizational and time management skills.
• Proven ability to lead, motivate and develop a team.
• Excellent communication and interpersonal skills.
• Proficient in inventory management.
• Able to work independently and as part of a team; multi-task in a fast-paced environment.
• Willing to work weekends, public holidays and shifts.

Responsabilités

• Develop and maintain production schedules for the Deli - Cold Kitchen team.
• Oversee preparation of all cold deli items to ensure quality.
• Maintain food safety practices including sanitation and HACCP.
• Monitor inventory and requisition supplies to keep operations smooth.
• Lead and coach a team, providing training and development.
• Conduct performance reviews and ensure production goals are met.
• Identify cost-saving opportunities and participate in inventory management.
• Ensure a clean, organized, and safe work environment.
• Assist in development of new cold deli recipes and menu items.
• Maintain accurate production records and documentation.

Connaissances

Leadership

Team motivation

Quality control

Inventory management

Food safety

Time management

Communication

Independent work

Flexibility

Weekend work

Formation

Diploma in Culinary

Description du poste

Job Responsibilities

• Develop and maintain production schedules for the Deli - Cold/Hot Kitchen team to meet daily and weekly sales demands.
• Oversee the preparation of all cold deli items, ensuring adherence to recipes, portion control, and presentation standards.
• Implement and maintain safe food handling practices, including temperature control, sanitation, and HACCP guidelines.
• Monitor inventory levels and requisition supplies to maintain smooth operations.
• Minimize waste through proper yield management and production planning.
• Lead, motivate, and coach a team of Deli - Cold/Hot Kitchen staff, providing training and development opportunities.
• Conduct performance reviews and hold team members accountable for meeting production goals and quality standards.
• Foster a positive and collaborative work environment, promoting teamwork and communication.
• Conduct regular quality checks on all cold deli items, ensuring freshness, taste, and presentation.
• Develop and implement systems to maintain consistent product quality.
• Investigate and resolve any product quality issues.
• Maintain accurate production records and documentation.
• Assist with the development of new cold deli recipes and menu items.
• Identify and implement cost-saving measures within the Cold Kitchen operation.
• Participate in inventory management and ordering processes.
• Ensure a clean, organized, and safe work environment in the Cold Kitchen.

Jobs Requirements

• Min. Diploma in Culinary or its related field.
• Minimum 5 years of experience in a similar industry such as a high-volume food production environment (deli, central kitchen preferred).
• Strong understanding of cold food preparation, including food safety regulations (HACCP preferred).
• Excellent organizational and time management skills.
• The ability to lead and motivate a team in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Proficient in inventory management.
• Ability to work independently and as part of a team.
• Strong work ethic and a commitment to quality and efficiency.
• Able to work well under pressure in a fast-paced environment
• Able to work on weekends, public holidays and shift work.