COMPANY DESCRIPTION
Established in 1995, NTUC Foodfare was set out to be a different kind of business - one driven not by profit, but by a social purpose of providing affordable, tasty and healthy food accessible to all. Today, as part of FairPrice Group, we will continue to strive towards excellence with a desire to make a difference in the communities we serve. We strive to provide good value meal options to the workforce and their families.
RESPONSIBILITIES
- Overall in-charge of kitchen catering operations
- Development of menu and seasonal dishes, including maintaining a Recipe Manual setting out recipes of all menu items
- Procurement, selection, inspection and preparation of ingredients
- Prepare and serve menu items
- Lead, supervise and provide guidance to team members
- Ensure smooth and efficient running of kitchen operations
- Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and kitchen equipment
- Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for the business
- Ensure self and team’s compliance with all company policies/service procedures/standards at all times
- Align with HSE & SFA requirements
- Minimum 5 years of relevant experience as Chef in Institutional Catering Management
- Highly creative in development of menu items and food presentation, in line with the Company’s & Client's directives
- Solid hands-on cuisine preparation skills
- Strong leadership and communication skills to manage, train and motivate team members
- Comfortable to work beyond normal business hours, whenever required
