Sous Chef

FOODFARE CATERING PTE LTD; Singapore; On-site; SGD 40,000 - 55,000; Full time

Job summary

A catering company in Singapore is looking for an experienced kitchen operations manager to oversee daily operations, ensuring food quality, hygiene standards, and cost control. Responsibilities include preparing financial reports, training staff in safe kitchen operations, and conducting inventory checks. A minimum of 2-3 years in institutional catering experience is required for this role. This position is crucial for maintaining high service standards and ensuring operational efficiency.

Qualifications

• Minimum 2-3 years of institutional catering experience.

Responsibilities

• Prepare monthly profit & loss summary report and account for kitchen costs.
• Provide explanations for changes in the summary report.
• Monitor raw material costs and ensure KPI are met.
• Maintain kitchen’s food quality and hygiene standards.
• Align daily operations to company policies and standards.
• Train team in kitchen operations following HACCP and CCH SOP.
• Check equipment and report defects for maintenance.
• Ensure high food quality and service to SPS Prison Service.
• Conduct routine checks on kitchen operations.
• Ensure staff professionalism and grooming.
• Conduct quality checks for food products from suppliers.
• Prepare inventory and summary reports for food supplies.
• Monitor inventory movement and conduct stock takes.

Job description

Job Description

• Prepares monthly profit & loss summary report and ensures individual kitchen costs are accurately accounted accurately
• Provides explanations for changes in the monthly summary report
• Monitors and recommends measures to control raw material cost and ensures KPI are met
• Overall Responsible & maintains day-to-day operations of the kitchen’s food quality, proper housekeeping & highest food safety standards, cleanliness, and hygiene
• Ensures daily operations are aligned to all company policies, procedures, and maximum standards
• Provides on-the-job training & guidance to the team in kitchen operations in accordance with Hazard Analysis and Critical Control Points (HACCP) & Camp Cook House’s(CCH) Standard Operating Procedures (SOP)
• Monitors all equipment, Mechanical & Electrical (M&E) works & reports any defects to the Maintenance Department and ensures maintenance works are carried out accordingly
• Performs regular checks during meal times to ensure our staff provides high food quality & service excellence to SPS Prison Service
• Conducts routine checks on various kitchens (during peak periods) to ensure operations are managed well by each individual kitchen team to meet the company’s expectations
• Ensures all staff are well-groomed and show professionalism while at work to maintain Foodfare’s image
• Ensure survey is above 90% Food Products
• Conducts quality checks for all food products purchased from suppliers upon receiving of goods
• Prepares ration indent, inventory, and summary reports for better monitoring of food supplies
• Monitors inventory movement at the ration store and conducts stock takes to ensure sufficient food supplies

Job Requirements

• Minimum 2-3 institutional catering experiences