CHEF

BLUE SKY FOOD HOLDINGS PTE. LTD.; Singapore; On-site; SGD 42,000 - 54,000; Full time

Job summary

BLUE SKY FOOD HOLDINGS PTE. LTD. is seeking a kitchen operative to execute and cook texture-varied menus daily, ensuring portion sizes and texture adherence.

The role supports diet requirements provided by the control room executive, speech therapist, or dietitian for special diets. The incumbent will supervise fellow cooks, manage utensil safety, maintain hygiene, monitor stock levels, and participate in regular cleaning audits to uphold food safety, taste, temperature, and visual appeal in a

Job description

• Execute and cook the different texture menu given to him/ her on daily basic.
• Participate and exercise in the daily belting and dishing operationally ensuring all foods established portion sizes, texture is adhere.
• Supervise and coach fellows cooks in reading and comprehension of the diet requirements given by the control room executive/ speech therapist, dietitian, ensuring special diets request are well translated and executed.
• Constantly look out for damage / soiled utensils are NOT put into used practically for creaked or chipped casserole bowls and suggest on preventive measure practices.
• Supervise and take active part in the cleaning of the kitchen chillier, freezer, dry stored and shelving to ensure that it is clean and orderly and are safe for operation at ALL TIME.
• Exercise and ensuring foods, health and work safety are observed at ALL time
• Exercise regularly on proper food segregation, foods sampling, for laboratory test are well in placed.
• Exercise on tastes, temperature and visual appeal are met. Ensuring foods are properly cooked and kept and complies with the standards.
• Maintain kitchen equipment in good working condition and daily cleaning of kitchen equipment are exercised and are carry out in timely and orderly manner.
• Ensure that the ordering of ingredients is submitted on time and as per required.
• Exercised and practices raw ingredients are not over stocking and are on par level at all time.
• Exercised and practices wastage, spoilage, expiring/dented food cans and budgeting on procurements.
• Exercised and practices SOPs are obeyed at all time.
• Pick up and received goods on timely manner.
• To carry out regular cleaning audits.
• Checks /handle purchase requisition processes are well in palace and submitted on time.
• Records and filed in all foods/ cooking and holding temperature.
• Ensure that daily belting attendance records form are properly filled in.
• Monitor and track operational KPIs and other measurable indicators on a regular basis.
• Highlight any discrepancies or irregularities to reporting officer.
• Perform any other duties assigned by managers and Chefs.