Sous Chef — Lead Kitchen Ops, Food Safety & Cost Control

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

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.