Production Sous Chef #SGUNITEDJOBS

TVI PTE. LTD.; Singapore; On-site; SGD 80,000 - 100,000; Full time

Job summary

A leading company in the F&B sector is looking for a Kitchen Manager/Chef to oversee kitchen operations and implement high food safety standards. The role involves managing a team, ensuring quality food production, and adhering to FSSC standards. The ideal candidate will have over 5 years of relevant experience, demonstrate expertise in Western and Asian cuisines, and possess a strong understanding of food safety regulations.

Qualifications

• Minimum of 5 years work experience in the F&B sector, preferably in Western Hot Meal products.
• Working knowledge and qualified in ISO22k operating procedures, HACCP maintenance.
• Demonstrate understanding of Asian food culture.

Responsibilities

• Design and plan new menu with Management and Production team.
• Oversee and manage kitchen team’s operations, ensuring cleanliness and efficiency.
• Train and guide new staff in food processing and production.

Skills

Food Safety Management

Communication

Problem Solving

Food Hygiene Standards

Culinary Techniques

Tools

MS OFFICE

Job description

Responsibilities

· Design and plan new menu with Management and Production team.

· Station in Production Kitchen to work with Commercial team in food preparation, operations and end products with focus on volume and shelf life.

· Responsible to execute volume production of Western Cuisine/Products and Chinese Cuisine/Products or whichever is flavor of the month.

· Ensure kitchen cleanliness and cost-effective operational schedule.

· Manage kitchen team’s leave and work schedule.

· Ensure kitchen supplies, equipment is kept in good operational condition according to FSSC standards and processes.

· Oversee products in stock are inventorised and managed in FIFO order to customers.

· Constant management of ingredient cost and work with Commercial team for regular meetings with management for updates. Train and guide new staff for hot site and veg processing/packing production.

· Submit SOP timely by next business day of every production.

· Ensure food hygiene and FSSC standards.

· Lead FSSC documentation and audit with consultants and management.

Requirements

· Minimum of 5 years work experience in the F&B sector preferably in the restaurant kitchen in Western Hot Meal products

· Working knowledge of MS OFFICE.

· Flair and working knowledge of Western Cuisine

· Working knowledge and qualified in ISO22k operating procedures, HACCP maintenance and daily record keeping to ensure compliance to such standards is essential.

· The following competence listed, by no means exhaustive, is fundamental for effective management for this position:

~ Facilitate effective communication and engagement at the workplace.
~ Apply food safety management systems for food service establishments.
~ Conduct food and beverage hygiene audit.
~ Demonstrate advanced dry heat cooking techniques.
~ Demonstrate sous vide method.
~ Establish relationships for customer confidence.
~ Facilitate effective work teams.
~ Identify meat and its fabrication and utilization in culinary.
~ Identify seafood and its fabrication and utilization in culinary.
~ Maintain workplace safety and health policies and procedures.
~ Manage productivity improvement.
~ Solve problems and make decisions at supervisory level.
~ Supervise food production.
~ Supervise quality procedures.
~ Understand Asian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.