*For Singapore Citizen / Permanent Resident*
Location: Selarang Camp (1 Selarang Ring Rd, Singapore 507087)
5 days work week (incl PH & Weekends), usually Monday to Friday
Rotating shift: 8am to 6pm, 10am to 8pm
Benefits: 18 days Annual Leave, 4 days Family Leave, 10% Staff Rebates, Medical Benefits
Scope of job: To plan and carry out kitchen operations efficiently, in accordance with company standards, while maintaining stakeholders’ relationships closely.
Financial:
- Prepares monthly profit & loss summary report and ensures individual kitchen costs are accurately accounted accurately.
- Provides explanations to changes in monthly summary report.
- Monitors and recommends measures to control raw material cost and ensures KPI are met.
- Prepares monthly summary and submit report according to deadlines set.
Operational:
- Overall Responsible & maintains day-to-day operations of kitchen’s food quality, proper house-keeping & highest food safety standard, cleanliness and hygiene.
- Ensures daily operations is aligned to all company policies, procedures and maximum standards.
- Provides on job training & guidance to team in kitchen operations in accordance with Hazard Analysis and Critical Control Points (HACCP) & Camp Cook House’s(CCH) Standard Operating Procedures (SOP)
- Monitors all equipments, Mechanical & Electrical (M&E) works & reports any defects to Maintenance Department and ensures maintenance works are carried out accordingly
- Maintains good working relationships with key stakeholders to foster a positive working environment.
- Works closely with Health, Safety & Environment (HSE) department and Defence Science & Technology Agency (DSTA) to ensure proper kitchen hygiene and reduces food safety lapses.
- Ensure Cookhouse Grading A.
- Ensures daily cooking procedures are in accordance with CCH’s SOP.
- Supervise Junior Sous Chefs during receiving of goods and ensures proper inventory housekeeping.
Administration:
- Receives, checks & acknowledges delivery orders, summary and any other reports to be forwarded to Operations Executive
- Collates indent strength and ensures total numbers are accounted for upcoming army personnel batches, to be submitted to management
- Prepares ration indent, inventory and summary reports for better monitoring of food supplies
- Monitors inventory movement at ration store and conducts stock takes to ensure sufficient food supplies.
- Plans and executes SAF activities according to events schedule
- Conducts thorough daily kitchen inspections according to company standards
- Manages food expenses within operating budget & improves food expenses by minimizing food wastages.
- Maintains proper documentation for all operational records and forms required by SAF requirements
- Ensures Time Management System (TMS) records approved on weekly basis for individual cookhouses.
- Monitors Junior Sous Chef follows First-in-first-out (FIFO) of stocks and ensures no expired stocks in the inventory.
- Ensure comprehensive survey is conducted properly. Results achieved.
Employee Handling:
- Recruits and selects suitable candidates.
- Guides Junior Sous Chefs, Cooks and Kitchen Assistants to work independently in the kitchen.
- Ensure staff appearance is well groomed.
- Ensures Junior Sous Chefs implements effective training programs for Cooks and Kitchen Assistant to promote positive learning environment.
- Maximizes all staffs’ productivity while keeping high morale in working environment.
- Enforces strict discipline and ensures all staff complies with company guidelines & SAF regulations.
- Reviews & approves rosters prepared by Junior Sous Chefs.
Food Service:
- Performs regular checks during meal times to ensure our staff provides high food quality & service excellence to SAF army personnel
- Conducts routine checks on various kitchens (during peak periods) to ensure operations is managed well by each individual kitchen team to meet company’s expectations
- Ensures all staffs are well groomed and shows professionalism while at work to maintain Foodfare’s image.
- Ensure survey is above 90% Food Products
- Conducts quality checks for all food products purchased from suppliers upon receiving of goods.
- Ensure the product expiry and quality items are checked frequently.
- Performs food tasting from individual kitchen and gives constructive feedback for improvements
- Ability to plan and develop new recipes on monthly basis to enhance better food choices
- Assures that food samples are collected according to Quality Assurance plans & procedures
- Presents approved Chef of Parade (COP) dishes to management.
Executive Duties:
- Plans & conducts scheduled inspections for irregular working hours
- Ability to adapt & implement changes in kitchen according to industry and company policies.
- Any other job duties as assigned by superior.
Qualifications
- Certificate in culinary skills with at least 2 years of related experience
- Excellent organizational, supervisory and people management skills
