Cuisine Chef

WESTRAMA MANAGEMENT (S) PTE. LTD.; Singapore; Hybrid; SGD 80,000 - 100,000; Full time

Job summary

A leading food services company in Singapore is seeking a Cuisine Chef to manage the food service program and ensure compliance with safety standards. The ideal candidate will have a degree in a related field, a minimum of 10 years' experience, and strong communication skills. This role requires extensive travel and responsibility for food quality and safety training across various facilities.

Qualifications

• 10 years of experience in food quality and safety management.
• Ability to manage food service programs according to government regulations.
• Must possess the capability for extensive travel.

Responsibilities

• Prepare and conduct food safety audits at various facilities.
• Provide technical training on food safety to staff and clients.
• Develop food quality and safety manuals.

Skills

Excellent verbal communication skills

Good writing abilities

Problem solving skills

Ability to work independently

Food Catering Management knowledge

Computer skills with MS Office

Education

Bachelor’s degree in a food-related field

Tools

MS Office

Job description

Cuisine Chef Job Description

POSITION SUMMARY

Cuisine Chefs manages the food service program according to policies and procedures according to the Government requirements. Provides leadership, support, and guidance to ensure that food quality standards, food safety guidelines and customer service expectations are met.

DUTIES AND RESPONSIBILITIES

• Prepare program and conduct audits like as field, packinghouse, cold storage, cooling facilities, etc.
• Provide technical training to management and employees, vendors, and client’s facilities regarding the adequacy of food safety program, pest control, operational methods and personnel practices, and maintenance for food safety and cleaning practices.
• Develop and update food quality and safety manuals. Make presentations to and provide explanations of food quality and safety documents to employees, vendors, and client personnel as necessary.
• Plan and execute on-site educational food safety and quality presentations, provide growers with assistance in developing compliance strategies.
• Communicates verbally to management on the level of food safety existing at the facility.
• Prepares a written report for management, recapping all issues of observations and, if needed, corrective actions that should be taken.
• The Cuisine Chef must be free to and capable of extensive travel.
• Ensures every department is following procedures as well as log keeping, Organize food quality and safety compliance and budget for the year.
• Notify departments, vendors and or suppliers of inspection dates, if required.
• Travel to the Catering Delivery site; arrange to stay in designated area during inspection and Conduct food safety audits using SOP instructions.
• Train personnel in food quality and safety issues, write a report following the audit and ensures proper corrective actions time frame.
• Ensure all current certification requirements are met as well as the addition and/or compliance of any new required certification.
• Visit customers along with the sales team and provide any information when necessary, Lecture or participate in food safety conferences and seminars.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each job specification satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education

• Bachelor’s degree with Food related faculty from an accredited college or university, preferably in science or related topic to food quality and safety.

Experience

• 10 years of experience is required. Any equivalent combination or experience and training that provides the required knowledge, skills, and abilities.

SKILLS and PERSONAL ATTRIBUTES

• Must possess excellent verbal communication skills, good writing abilities, including correct grammar, sentence structure and spelling.
• Be able to organize food delivery itineraries, make travel arrangements and delivery to inspection sites.
• Be able to work independently of direct office supervision and file all reports, requests for information and expense vouchers in a timely manner.
• Problem solving skills – ability to understand and carry out detailed written and verbal instructions and to deal with problems involving a few variables in standardized situations.
• Level of persuasion and/or influencing of others – ability to effectively present ideas.
• Level of autonomy when considering alternatives or options in resolution of problems – decisions are made in routine situations, or where the consequences of error are major.
• Mental effort – requires individual to occasionally juggle shifting priorities and deadlines and deal with limited complex issues.
• Level of independent judgment or discretion – makes decisions, which are a result of the individual’s exercise of discretion, and independent judgment, and are subject to review by another individual.
• Food Catering Management – ability to plan and establish priorities, meet deadlines.
• Computer skills - Knowledge of MS Office, Mail Platforms and Social Sites – Proficiency
• Ability to utilize or learn software or technical applications and systems.