ESSENTIAL DUTIES AND RESPONSIBILITIES
Premises Management:
· Overall responsibility for the operations of the Central Kitchen premises, including the kitchen and warehouse.
· Ensure cleanliness and proper maintenance of shared areas such as food warmers, bento packing area, storage areas, beverage room, and corridors. This includes cleaning floors, unboxing cartons, and organizing storage facilities and the driveway leading to the Central Kitchen.
· Oversee the cleaners to achieve the above objectives
Inventory and Ordering:
· Responsible for monthly inventory ordering, including packaging and other supplies for the Senoko kitchen to maintain par levels.
· Prepare and submit monthly inventory reports to procurement department.
· Monitor stock levels, track usage, and ensure timely replenishment of required items such as disposable bento boxes, cutlery, and packaging materials.
Laundry and Equipment Maintenace:
· Supervise the laundry process, ensuring that dry items are sorted, folded, and properly stored.
· Maintain a list of light bulbs, green strips for drain covers, sinks, soap dispensers, and other routine supplies, ensuring they are available for replacement as needed.
· Ensure that all minor repairs in the kitchen and warehouse are completed promptly, such as replacing light bulbs, fixing door handles, and maintaining other small equipment.
· Report major equipment malfunctions and coordinate necessary repairs.
Packing and Takeaway Management:
· Maintain close oversight of the packing of bentos and takeaway orders, ensuring that all necessary items (such as cutlery and sauces) are included.
· Ensure that all takeaways, including disposable bento boxes and wooden bento boxes, are packed properly and efficiently with the appropriate manpower provisions made.
· Ensure coordination with the admin team to facilitate Lalamove orders and collections, ensuring timely delivery.
Warehouse Management:
· Conduct regular visits to the warehouse (fortnightly for half a day) to clean, sweep, and organize the space.
· Ensure all items are stored properly and maintain an organized inventory system.
· Participate in monthly and annual stock takes to ensure accuracy in inventory records.
Food Safety and Hygiene:
· Maintain and enforce food safety practices by ensuring cleaning checklists are adhered to.
· Keep track of food safety certification for all part-time staff and ensure documentation is filed with the admin team.
· Ensure that all packers and other staff in the kitchen are wearing the necessary PPE and following proper hygiene protocols.
Staff and Operations Support:
· Assist with staff management by ensuring that a part-time (PT) staff member is scheduled to cover logistics duties on leave days, as per the roster.
· Coordinate with other departments, including procurement, to ensure the efficient flow of goods and services.
Other Duties:
· Support the maintenance of the Halal System within the kitchen operations.
· Perform ad hoc administrative and operational duties as assigned.
REQUIREMENTS
- At least 1 year of experience in a logistics or warehouse management role, preferably in a kitchen or catering environment.
- Ability to work independently and collaboratively in a team-oriented environment.
- Physically fit and able to handle the demands of a fast-paced and dynamic environment.
- Strong organizational skills and attention to detail.
- Willingness to work flexible hours, including shifts, weekends, and public holidays.
- Basic knowledge of food safety practices and inventory management.
- Understanding and commitment to maintaining Halal certification standards.
This role is integral to ensuring that Shiok Kitchen Catering maintains its operational efficiency, food safety standards, and high level of customer satisfaction.
