CENTRAL KITCHEN PRODUCTION CHEF

JP PEPPERDINE GROUP PTE. LTD.; Singapore; On-site; SGD 50,000 - 80,000; Full time

Job summary

JP Pepperdine Group Pte. Ltd. is seeking a Central Kitchen Production Chef to oversee the daily operations of the central kitchen, working closely with the Executive Chef/COO and Sales & Ops Manager to ensure high-quality standards and menu planning.

The role requires a minimum of 3 years in a culinary supervisory capacity, HACCP certification, and the ability to work a 6-day week including weekends and holidays. Strong hygiene, inventory control and cost-management skills are essential.

Qualifications

• Minimum of 3 years in a culinary supervisory role.
• HACCP certification or equivalent (Food Hygiene Officer) required.
• Willing to work a 6-day work week including weekends and public holidays.
• Able to handle pressure in a fast-paced environment.
• Computer literate (basic).

Responsibilities

• Oversee daily operations of the Central Kitchen Production (CKP).
• Supervise CKP staff and evaluate performance with Executive Chef/COO/Sales & Ops Manager.
• Ensure proper attire, hygiene and food safety compliance.
• Manage costing for CKP products and maintain recipe books.
• Monitor stock, inventory and ensure adequate daily stock levels.
• Plan staff rosters and ensure adherence to food standards and operational methods.
• Maintain equipment safety, maintenance and accountability.

Skills

Staff supervision

Pressure handling

Fast-paced environment

Computer literacy

Education

HACCP certification

Tools

Basic computer skills

Job description

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 ExecutiveChef / Chief Operating Officer, he is responsible to supervise a team of staff & work hand-in-hand with the Sales & Ops Manager, to ensure standard qualityof food & menu planning.

Key Responsibilities & Duties:

• Central Kitchen (CKP) - compromising Butchery & Production.
• Responsible for staff evaluation of all CKP staff with the Executive Chef / Chief Operating Officer / Sales & Ops Manager.
• Ensure staffs are in proper attire, well groomed & practice good hygiene habits.
• Responsible for costing for Central Kitchen products.
• 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 methodsare strictly adhered to by CKP staff.
• Ensuring kitchen equipment & accessories are safelykept, maintained, & properly accounted for.
• Good housekeeping & sanitation conditions, conform tothe 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 & agreed stock levels.

Requirements:

• Minimum of 3 years in a culinary supervisory role
• Food Hygiene Officer / HACCP certification or equivalent
• 6 days’ work week and able to work on weekends & public holidays
• Able to handle pressure and a hands-on person
• Able to work effectively in a fast-paced environment
• Computer literate (basic)

We regret to inform you that only the shortlisted candidates will be notified. Your understanding and patience should responses be delayed during this period.