Job Info:
- Monday To Friday; 8 am to 5 pm
- West Region, Pandan
Key Responsibilities:
o Menu Development and Cost Management:
- Research and develop seasonal and permanent dishes.
- Calculate food costs accurately and set SOPs for consistent food preparation and delivery.
- Implement portion control measures to minimize wastage and maximize profitability.
o Production Operations Oversight:
- Direct all operations of the production function within the central kitchen.
- Supervise staff to ensure production targets, portion sizing, and product quality are met.
- Manage production schedules and monitor overall output levels.
- Formulate new food production standards and SOPs to improve efficiency and quality.
- Investigate production and quality issues, recommend solutions, and implement waste reduction strategies.
o Quality Control:
- Conduct regular quality checks to ensure food meets company standards for taste, temperature, and presentation.
- Coordinate food production schedules, stock management, and quality assurance.
- Oversee cleanliness of kitchen, equipment, and workstations to meet hygiene standards.
o Supplier Management and Ingredient Sourcing:
- Liaise directly with suppliers to negotiate costs and source new raw ingredients.
- Monitor market trends to optimize ingredient quality and availability.
o Central Kitchen P&L Management:
- Monitor and manage the central kitchen's profit and loss statement, including cost control measures, budget adherence, and revenue optimization strategies.
- Analyse financial data and operational metrics to identify areas for improvement and cost-saving opportunities.
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*We regret to inform you that only shortlisted candidates would be notified* We wish you all the best in your career search.
You are welcome to visit our website at http://www.rkgroup.sg/
RK Recruitment Pte Ltd | EA License No.: 20C0280
Chan He Guang | EA Personnel No.: R23117560
