Job Summary:
- Basic up to $6500
- Mon-Fri, 8am to 5pm
- Cuisine type: Taiwan/Chinese
Responsibilities:
1. Research and create seasonal and permanent menu items, accurately calculate food costs, set SOPs for food preparation, and implement portion control to reduce waste and enhance profitability.
2. Oversee all production functions within the central kitchen, supervise staff to meet production targets and ensure quality, manage production schedules, and develop new standards and SOPs for efficiency.
3. Perform regular quality checks on food for taste, temperature, and presentation, coordinate production schedules and stock management, and maintain high hygiene standards in the kitchen.
4. Engage with suppliers to negotiate costs and source ingredients, while monitoring market trends to ensure ingredient quality and availability.
5. Manage the central kitchen's profit and loss, control costs, adhere to budgets, and optimize revenue through financial data analysis and identifying cost-saving opportunities.
6. Address production and quality issues, recommend and implement solutions, and establish waste reduction strategies.
7. Formulate and refine food production standards and SOPs to enhance operational efficiency and product quality.
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We regret to inform that only shortlisted candidates would be notified
We wish you all the best in your career search.
EA License No: 20C0280
EA Personnel No: R24120480
EA Personnel Name: Chua Yun Jie (Clarisse)
