Job Description

Central Kitchen Manager manages the overall performance of an organisation's central kitchen. Besides monitoring production output levels to ensure that quality levels are maintained, he is also expected to have a hand in setting up new food production standards and kitchen operation guidelines, as well as support research and development activities.

1. Manage central production operations

2. Manage compliance with food and beverage hygiene policies and procedures

3. Manage high volume food production operations

4. Manage non-compliant quality cases

5. Monitor overall production output levels. manage inventory, monitor stock levels and conduct regular stock take

6. Maintains a high standard of hygiene and follows relevant safety and hygiene regulations,in accordance with current regulations

7. Ensure sufficient supply of ingredients for food preparation

8. Arrange and transfer supplies and equipment between storage and work areas, in accordance to Workplace Safety

Requirements

1.Able to solve daily operational issues with efficiency

2.Able to communicate effectively to all levels and receptive to feedback

3.Numerate and with good cost budgeting skills

4.Able to work under pressure in a fast paced, dynamic and challenging work environment

5.Able to work split shift, weekends and public holidays

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menuKitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

About Us

voco Orchard Singapore provides guests with the world-renowned voco™ experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

Your day to day

voco Orchard Singapore is seeking a enthusiastic and culinary-centric Commis Cook to assist the Senior Chef on duty with storage, preparation and cooking of all food items for the Kitchen, whilst adhering to all Health and Food Safety standard. To also demonstrate and help maintain high levels of service that consistently exceeds the expectations of our Guests.

• To assist and monitor food stocks and stock movement.
• To understand daily departmental costs and how they influence profit and loss results.
• To ensure minimum kitchen wastage.
• To ensure stock is controlled and rotated. Accept and store deliveries.
• Practice to minimize food wastage.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services.
• May occasionally interact with outside contacts: Guests – to ensure their total satisfaction; Suppliers – regarding orders and invoices.
• To follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
• To ensure that mise enplace is completed in your section.
• To exceed guest expectations of great service by providing and maintaining the highest level of professionalism.
• To provide a positive workspace through the use of effective communication skills with in the Culinary department and all other hotel/resort departments.
• Continually strive to improve food preparation and presentations.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Support a safe working environment by ensuring all team members are working in compliance with health and safety regulations.
• To ensure consistently high guest satisfaction of these products through established procedures and guest contact, including the motivation of employees to the highest degree, such that company profit ratios and control procedures are met.
• Ensure the cleanliness and tidy of the Kitchen department and ensure all equipment is in good working order.
• Maintaining the cleanliness, neat and being well-groom appearance at all times during on duty.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Perform other duties as assigned including assisting staff with their job functions during peak periods.

What we need from you

• Nitec/Higher Nitec or Diploma in Culinary Arts
• Fresh graduate from culinary school is welcome
• Working experience in the hotel industry will be an added advantage
• Basic in English, both spoken and written
• Food Hygiene related certification
• Commitment to work rotating shifts, weekends and public holidays
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #68431 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Reporting to the Kitchen Manager, your duties will be as follow;

• Ensure every station is prepped and ready for service daily
• Ensure sufficient inventory for prep work
• Ensure all food ingredients are of the desired quality
• Manage all food costs and wastages
• Willing to teach, learn and refine mistakes
• Takes accountability and set examples.
• Create new dishes as and when you require

Interested applicants please Whatsapp CV to +65 89498707 or email to [email protected]

We are looking for a technician or engineer who can handle repairs to commercial chillers and freezers, ice machines, ice cream machines and walk in chillers and freezers, ovens, grills, and other commercial kitchen equipment. We also need someone who can join our team to undertake building and installation of walk in chillers and freezers. A Singapore driving licence is required as you will be travelling from job to job either on your own or with a team to do repairs on site. You will also be required to do repairs and equipment checking in our own service department premises.

It will also be helpful if you can operate and use Windows based computers.

Good written and spoken English is a must.

About Us:
SriSun Express is a renowned brand in Singapore's vibrant food and beverage industry, known for delivering high-quality, flavorful, and affordable Indian cuisine. With multiple outlets across the island, we pride ourselves on offering exceptional service and authentic dishes that resonate with our customers' tastes.

Our mission is to bring people together through food, creating memorable dining experiences. At SriSun Express, we value teamwork, innovation, and excellence in everything we do. As we expand and grow, we are looking for passionate individuals to join our team and contribute to our legacy of culinary excellence.

Job Summary:

We are seeking a dedicated and experienced Central Kitchen Manager to oversee the operations of our central kitchen. This position plays a critical role in ensuring the efficient production and delivery of high-quality food products to our outlets while maintaining compliance with food safety and workplace safety regulations.

Key Responsibilities:

1. Overall in charge of the central kitchen and overseeing operational activities at every level of the organization.
2. Hire and train employees to build a skilled and motivated workforce.
3. Manage quality assurance programs to ensure product consistency and excellence.
4. Strategize and implement process improvements to ensure tasks are completed on schedule.
5. Purchase materials, plan inventory, and oversee stock levels efficiently.
6. Ensure all organizational processes remain legally compliant.
7. Manage budgets and forecasts to optimize operational costs.
8. Perform quality controls and monitor production key performance indicators (KPIs).
9. Oversee all kitchen equipment contractors and ensure equipment is well-maintained and operational.
10. Communicate effectively and manage relationships with all suppliers.
11. Maintain accurate and thorough records to meet Singapore Food Agency (SFA) and Workplace Safety and Health (WSH) requirements.
12. Plan and execute food delivery standard protocols in accordance with food safety standards.
13. Actively liaise with all outlets to ensure food quality and promptly address any issues raised.

Requirements:

• Proven experience in managing a central kitchen or similar operational role.
• Strong leadership and team management skills.
• Knowledge of food safety regulations and workplace safety standards.
• Proficient in budget management, inventory planning, and quality assurance practices.
• Excellent organizational and problem-solving abilities.
• Strong communication skills to coordinate with suppliers, contractors, and outlet managers.
• Familiarity with compliance requirements of the Singapore Food Agency (SFA) and Workplace Safety and Health (WSH).

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of

delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and

kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Job Responsibilities:

• Provide general admin support to Central Kitchen daily operation

• Coordinate work with Outlets and Central Kitchen

• Use WMS system to perform picking , receiving , and stock take

• Keying daily invoice

• Maintain proper filing

• Stock-take

Job Requirements:

• Positive working attitude

• PC literate

• Independent and able to work in a team

• Other ad-hoc duties as assigned

Skyline Catering Pte. Ltd. aspires to create a promising future by connecting Southeast Asia with exceptional catering companies worldwide. We are presently in search of a motivated Head Chef to enhance the culinary offerings of Tanyu, our well-regarded culinary brand in Singapore. The Head Chef will play a central role in developing food serving, recipe formulations, ingredients sourcing, staff training and management to support the brand's growth.

Job Responsibilities:

● Designing and creating menus that reflect the culinary concept and style of the restaurant. This involves selecting dishes, ingredients, and pricing.

● Ensuring that all dishes meet the established quality standards in terms of taste, presentation, and portion size.

● Overseeing all aspects of kitchen operations, including staff management, scheduling, and workflow organization to maintain efficiency.

● Training and mentoring kitchen staff, including chefs and cooks, to improve their culinary skills and ensure consistency in food preparation.

● Being directly involved in cooking and preparing meals, particularly for complex or high-priority dishes.

● Managing food inventory, ordering supplies, and controlling food costs to maintain profitability.

● Enforcing strict food safety and sanitation standards in the kitchen to prevent contamination and ensure a clean working environment.

● Collaborating with the restaurant's management and front-of-house staff to coordinate food service and maintain communication regarding menu changes and special requests.

● Monitoring and managing kitchen expenses, including labor costs and food costs, to maximize profitability while maintaining food quality.

● Planning and executing special events or themed dinners, as well as catering services, if applicable.

Requirements:

● Demonstrate a proven history of success in product development, financial oversight, and managing costs to secure the restaurant's financial sustainability.

● Show a deep knowledge of traditional Chinese cuisine, especially in managing ingredients, controlling expenses, and introducing innovative menu items.

● Candidates with a minimum of 15 years of managerial experience, with a strong emphasis on a substantial background in the food and beverage industry, will be given preference.

● Exceptional communication abilities, encompassing strong verbal and written skills, are required.

● Exhibit effective communication skills in both Chinese and English.

● This position involves relocating and frequent international travel, underscoring the significance of being mobile and adaptable.

Working Location: Bukit Batok Care Home

This role will be responsible to perform daily housekeeping functions and maintain high standard of hygiene and cleanliness within the kitchen of the Nursing Home.

You will support the Operations Support Assistant and Ops Support Executive (OSE) to work with outsourced vendors to ensure the safe and proper management, kitchen cleanliness, handling, plating and delivery of food to residents

The detailed duties are as follows:

• Assist in the maintenance of food hygiene (taking delivery of food, storage of food, food temperature maintenance, food preparation)
• Upkeep environmental cleanliness (washing of dishes and cutlery), includes daily cleaning and weekly deep cleaning
• Ensure proper handling of chemicals
• Report any maintenance deficiencies detected within the kitchen to the Operations Support Assistant and/or Ops Support Exec.
• Ensure kitchen supplies are adequate to meet the daily needs of the nursing home
• Keep work areas free of hazardous conditions. Ensure that kitchen tools / equipment are cleansed and properly stored after usage.
• Work with vendors to receive food
• Work with the Centre Manager to audit the kitchen facilities
• Conduct plating activities if required

Requirements:

• Basic English Language Proficiency to communicate with colleagues from diverse backgrounds.
• Service oriented and customer focused
• Related experience in hospitality or food & beverage industry will be preferred.
• Able to work on rotating shifts

Kitchen Assistant (Full-Time)

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality ofdelivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safetyPeople Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Job Description

1. Assist Manager to manage daily operations of the Central Kitchen

2. Prepare and process food items for production, ensure sufficient supply of ingredients for food preparation

3. Ensure the business complies with health and food safety regulation and cleanliness of the Central Kitchen

4. Oversee inventory of the Central kitchen inventory management

5. Ensure the quality of food is meet

6. Ensure packing of food timely for delivery

7. Any other duties assigned by the management team

Requirements

1. Able to solve daily operational issues with efficiency

2. Able to communicate effectively to all levels and receptive to feedback

3. Culinary expertise and relevant experience

4. Able to work under pressure in a fast paced, dynamic and challenging work environment

5. Able to work split shift, weekends and public holidays

Responsibilities:

• Prepare and cook food for all customers according to service standard and procedures.
• Preparation work during kitchen opening and closing operation hours (mise en place)
• Ensuring the food preparation areas are clean and hygienic.
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing, and distributing ingredients
• Ensure quality control and food presentation as per standard company recipes
• Ensuring all portion controls are strictly adhered to following the chef’s practices
• Ensure prepare guests’ order in a time manner
• Monitors usage of equipment and utensils to prevent damage and to ensure the equipment are maintained regularly to prolong the life span
• Washing, peeling, chopping , cutting and cooking food stuffs and helping to prepare all food items listed on the menu
• Disposing of rubbish and disposing refuse on a regular basis
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Perform miscellaneous job-related duties as assigned

1. JOB DESCRIPTION

Job Title

Central Kitchen Cook

Occupation

CENTRAL KITCHEN COOK

Job Description & Requirements

Roles & Responsibilities:

• Implement quality assurance systems.
• Perform basic troubleshooting of equipment.
• Prepare food items according to recipes.
• Foster a culture of productivity and innovation.
• Properly manage waste disposal.
• Adhere to food and beverage safety and sanitation policies and protocols.
• Follow standardized food production procedures and guidelines.
• Adhere to designated production schedules.
• Uphold quality control measures.
• Operate automated cooking machinery.
• Maintain a professional and positive demeanor.
• Clean and organize workstations as required.
• Set up workstations for production.
• Exercise problem-solving skills and decision-making abilities at operational levels.
• Oversee the packaging of food products.
• Supervise ingredient preparation.
• Utilize basic computer functions.
• Familiarity with tablet computer operations and applications.
• Adapt to and thrive in a diverse service-oriented environment.

Join Our Team as a Restaurant Service Crew Member!

Are you passionate about creating memorable dining experiences? Do you thrive in a fast-paced, guest-focused environment? If so, we want YOU to be part of our dynamic restaurant team!

What You’ll Do

As a valued Restaurant Service Crew Member, you’ll be the heart of our dining experience, responsible for:

• Delighting Guests: Taking food and beverage orders with a smile and delivering exceptional service.
• Teamwork: Collaborating with your teammates to set up, stock, and inspect the restaurant for seamless service.
• Menu Expertise: Guiding guests through our menu, making recommendations, and upselling to enhance their experience.
• Guest Assistance: Handling requests and ensuring every guest feels special and valued.
• Reservations & Admin: Managing telephone and email reservations and supporting restaurant administration.

What We’re Looking For

We seek individuals who:

• Education: Have at least a Secondary school education; a Diploma is a plus.
• Experience: Bring a minimum of 1 year in guest service or hospitality roles.
• Skills: Are certified in food hygiene and safety, with excellent communication skills.
• Appearance: Present a professional, well-groomed image.
• Comfortable with rotating shifts and public holidays.
• Must be okay with serving non-halal food and alcohol (for Muslim candidates).

Why Join Us?

• A chance to work in a vibrant, team-oriented environment.
• Opportunities to grow and develop in the hospitality industry.
• Be part of a team that values excellence, creativity, and guest satisfaction.
• Salary range: $2200-$3500 (dependent on work experience)
• Night shift allowance, overtime payment, and more!
• 1 month Sign-On Bonus (for those who join before 16 January 2025)
• AWS + Performance Bonus
• Rotational shifts (Morning/Afternoon/Night), 5 days a week

Ready to Take the Next Step? Whatsapp Sharmaine at +6592749788 or email at [email protected]

We regret to inform you that only shortlisted candidates will be notified.

Note: By responding to this advertisement, you agree to the collection, use, and/or disclosure of your personal data by Crew by HRnet and its affiliates for job application processing and administrative purposes, in accordance with the Personal Data Protection Act.

Sharmaine Koh (R24125914)

Crew by HRnet Ventures Pte Ltd

EA licence No: 24C2435