Production Sous Chef #SGUNITEDJOBS

Trade Ventures International (TVI) Food; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A food service company in Singapore seeks a skilled kitchen manager to design menus and oversee food production. The ideal candidate has at least 5 years of experience in the F&B sector, particularly with Western cuisines, possesses strong knowledge in food safety standards, and has proven team management skills. This role ensures high operational standards and compliance with industry regulations.

Qualifications

• Minimum of 5 years in F&B, preferably restaurant kitchen.
• Knowledge of ISO22k and HACCP standards.
• Experience in overseeing food production processes.

Responsibilities

• Design and plan new menu with teams.
• Manage kitchen team's schedules.
• Ensure compliance with hygiene and FSSC standards.

Skills

Western Cuisine

Food Safety Management

HACCP Knowledge

Effective Communication

Team Management

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.
• ~ 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.