Catering Production Manager

SHERATON HOTEL JOBS HIRING; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Our client, a reputable restaurant in Singapore, is seeking a Production Manager responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavors for the restaurant, resulting in outstanding guest satisfaction.

You will schedule and coordinate the work of chefs and kitchen staff, control food costs and budgets, maintain sanitation and safety standards, develop recipes and techniques, and support events with production planning to

Qualifications

• Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure labour discipline and efficiency.
• Ensure food preparation is economical and technically correct within budgeted labour cost goals.
• Maintain high standards of sanitation, cleanliness and safety throughout all kitchen areas.
• Develop standard recipes and techniques for food preparation and presentation to ensure consistently high quality and controlled costs.
• Assist in menu pricing and cost control to maximise profitability.

Responsibilities

• Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure labour efficiency.
• Approve requisition of products and other necessary food supplies.
• Ensure high standards of sanitation, cleanliness and safety in all kitchen areas.
• Establish control to minimise food and supply waste and theft.
• Develop standard recipes and techniques for food preparation and presentation.

Job description

Our client (a reputable restaurant) is in search of a Production Manager who will be responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavors for the restaurant food, resulting in outstanding guest satisfaction.

Responsibilities

• Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure
• that food preparation is economical and technically correct and within budgeted labour
• cost goals.
• Approve the requisition of products and other necessary food supplies.
• Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Establish control to minimise food and supply waste and theft.
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develop standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimise food costs; exercise portion control for all items served and assist in establishing menu selling prices.
• Consult the Restaurant manager about food production aspects of special events being planned.
• Supervise the cooking of items that require skilful preparation.
• Ensure proper staffing for maximum productivity and high standards of quality; control food costs to achieve maximum profitability.
• Evaluate food products to ensure that quality standards are consistently attained.
• Interact with the kitchen team to ensure that food production consistently exceeds the expectations of members and guests.
• Assist in maintaining a high level of service principles in accordance with established standards.
• Evaluate products to assure that quality, price and related goods are consistently met
• Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment and terminology
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provide training and professional development opportunities for all kitchen staff.
• Ensure that representatives from the kitchen attend service line-ups and meetings.
• Periodically visit the dining area when it is open to welcome members.
• Support safe work habits and a safe working environment at all times.
• Ensure a safe working environment and attitude on the part of all employees in areas of Responsibility.
• Supervise and evaluate the performance of production and estimate costs and prepare Budgets
• Enforce health and safety precautions and ensure output meets quality standards.

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