Total 3 job vacancies by Lan Zhou Wu Fu Pte. Ltd.

Position Overview:

As the Production Supervisor for the Central Kitchen, you will play a pivotal role in overseeing daily food production, ensuring quality, and adhering to safety standards. Reporting directly to the Production Manager, you will be responsible for coordinating production activities, supervising staff, managing ingredient preparation, and maintaining compliance with regulatory and quality standards. This position requires a hands-on approach to maintain consistency, efficiency, and productivity within the Central Kitchen.

Key Responsibilities

1. Supervision of Production Staff

• Oversee and guide Food Processing Assistants to ensure efficient, high-quality production operations.

2. Central Kitchen Operations

• Support daily production activities within the Central Kitchen, contributing to smooth workflow and timely output.

3. Preparation Process Proficiency

• Develop a comprehensive understanding of the preparation processes for pre-cooked food items specific to Central Kitchen products.

3. Ingredient Preparation and Measurement

• Accurately measure and prepare ingredients for sauces, ensuring consistency in quality and quantity.

4. Inventory Monitoring and Reporting

• Regularly monitor inventory levels, promptly informing the Production Manager when supplies are low to prevent shortages.

5. Recipe and Cooking Method Mastery

• Attain familiarity with all sauces and cooking techniques used in food production, ensuring adherence to quality standards.

6. SOP Adherence

• Execute all production processes and packaging procedures according to the Company's Standard Operating Procedures (SOP).

7. Research and Development (R&D)

• Assist in the development of new menu items, ensuring consistent flavor profiles suitable for large-scale production. Document new recipes and accurately scale them for mass production.

8. Daily Ingredient Preparation

• Anticipate daily ingredient needs and prepare the appropriate quantities to support efficient production the following day.

9. Staff Training and Hygiene Standards

• Train staff to maintain cleanliness and hygiene in the production area, ensuring compliance with SFA and ISO 22000 standards and regulations.

10. Sample Collection for Traceability

• Maintain and store redemption samples of products for traceability purposes, supporting quality control and regulatory compliance.

11. Equipment Maintenance

• Conduct daily checks on equipment to ensure proper functionality and report any issues as necessary.

12. Stock Receipt Verification

• Verify incoming stock quantities and invoices to ensure accurate inventory management and proper documentation.

13. Other Duties

• Perform additional tasks as assigned by the Production Manager to support overall production goals.

Requirements:

• ** Applicable to Singaporeans only due to quota limitations
• Diploma or equivalent qualification in Culinary Arts, Food Science, Food Technology, or a related field.
• Professional certifications in food safety, such as HACCP or ISO 22000, are highly preferred.
• Minimum of 3-5 years of experience in a food production or central kitchen environment, with at least 1-2 years in a supervisory role.
• Familiarity with mass food production techniques, recipe scaling, and batch cooking processes.
• Previous experience in R&D for food products or recipe development is an advantage.
• Strong knowledge of ingredient preparation, sauces, and cooking methods specific to large-scale food production.
• Proficiency in inventory management, equipment operation, and troubleshooting for kitchen machinery.
• Ability to understand and implement Standard Operating Procedures (SOPs) and maintain quality control.
• Excellent leadership and team management abilities, with a focus on motivation, training, and development.
• Strong communication skills to collaborate effectively with team members and other departments.
• High attention to detail, organizational skills, and the ability to work under pressure in a fast-paced environment.
• Well-versed in hygiene and safety protocols, with a commitment to upholding SFA and ISO 22000 standards in all kitchen activities.
• Ability to stand for extended periods, lift moderate weights, and work in hot kitchen environments.
• Strong communication and teamwork skills to work effectively with the kitchen team.
• Focused on maintaining cleanliness, following recipes, and adhering to food safety standards.
• Flexibility to work shifts, including weekends, holidays, and evenings.
• Fluency in Mandarin and English preferred, as it facilitates communication with both local staff and Chinese clientele.
• Must be able to join within short notice

Position Overview:

As the Production Supervisor for the Central Kitchen, you will play a pivotal role in overseeing daily food production, ensuring quality, and adhering to safety standards. Reporting directly to the Production Manager, you will be responsible for coordinating production activities, supervising staff, managing ingredient preparation, and maintaining compliance with regulatory and quality standards. This position requires a hands-on approach to maintain consistency, efficiency, and productivity within the Central Kitchen.

Key Responsibilities

Daily Duties:

• Monitor and record the temperature of vehicles, freezers, and chillers prior to loading goods.
• Verify the availability and weight of ingredients for daily production.
• Inspect incoming goods for quality and compliance.
• Assess the condition of equipment and cooking pots; report any faulty equipment to the Production Manager.
• Conduct daily staff attendance checks.
• Generate and distribute production reports for the day's operations.
• Ensure that expiration and receiving dates are clearly indicated on invoices.
• Oversee the defrosting of raw materials in the chiller for the next day's production.
• Ensure proper hygiene practices among kitchen staff before and during production.
• Maintain kitchen cleanliness at the beginning and end of each day.
• Prepare and pack items for delivery to outlets.
• Confirm that drivers receive the correct items and quantities.
• Conduct stock takes after goods are issued to drivers.
• Enter production quantities into the system post-production.
• Ensure accuracy in production reports and raw material usage.
• Ensure adherence to IS02200 standards in production procedures.
• Verify the correctness of production packaging weights and expiration dates.
• Complete and fine-tune all production reports and related matters.

Weekly Duties:

• Plan production schedules for the following week.
• Strategically plan raw material procurement based on the upcoming week's production needs.
• Conduct inventory stock takes.
• Ensure the cleanliness of machines and equipment.
• Organize staff to clean freezers and chillers.

Monthly Duties:

• Conduct a comprehensive monthly inventory check.
• Review product expiration dates.
• Schedule maintenance for equipment and machines.
• Ensure completion of the daily kitchen checklist.

Requirements:

• ** Applicable to Singaporeans only due to quota limitations
• Bachelor’s degree in Food Science, Culinary Arts, Business Management, or a related field.
• Minimum of 2 years of experience in a food production or kitchen management role, preferably in a high-volume environment.
• Familiarity with food safety regulations and standards, such as IS02200.
• Strong organizational and time management skills.
• Excellent communication and interpersonal abilities to effectively collaborate with staff and management.
• Proficiency in inventory management and production planning.
• Attention to detail and accuracy in monitoring and reporting.
• Problem-solving skills to identify and address equipment or operational issues promptly.
• Basic computer skills, including experience with production management software and MS Office applications.
• Ability to lift and move heavy items as needed (up to 50 lbs).
• Capable of standing for extended periods and performing physically demanding tasks in a kitchen environment.
• Strong leadership qualities and the ability to motivate and manage a diverse team.
• A commitment to maintaining high standards of cleanliness and hygiene.
• Adaptability and resilience in a fast-paced, changing environment.
• A proactive approach to continuous improvement in production processes and team performance.
• Strong communication and teamwork skills to work effectively with the kitchen team.
• Focused on maintaining cleanliness, following recipes, and adhering to food safety standards.
• Flexibility to work shifts, including weekends, holidays, and evenings.
• Fluency in Mandarin and English preferred, as it facilitates communication with both local staff and Chinese clientele.
• Must be able to join within short notice

Position Overview:

The Production Operations Manager is responsible for overseeing food production in a central kitchen, ensuring efficiency, quality control, and compliance with safety standards. This role involves leading and training kitchen staff, developing production plans, managing inventory levels, and collaborating with various departments to optimize operations. The manager plays a vital role in maintaining high standards of food quality and operational excellence.

Key Responsibilities

1. Supervise Food Processing Assistants:

• Lead and guide team members to ensure efficient kitchen operations.

2. Assist in Production:

• Collaborate with the central kitchen team to prepare pre-cooked food items for restaurants.

3. Ingredient Preparation:

• Measure and prepare ingredients for sauces and other dishes accurately.

4. Inventory Management:

• Monitor stock levels and alert the Production Operations Manager when supplies are low.

5. Cooking Techniques:

• Familiarize with various sauces and cooking methods for consistent food production.

6. Meat and Seafood Preparation:

• Defrost, cut poultry, and peel prawns in accordance with hygiene standards.

7. Supply Anticipation:

• Prepare ingredient quantities based on anticipated demand for the following day.

8. Maintain Cleanliness:

• Ensure the production area is clean and compliant with hygiene regulations.

9. Additional Duties:

• Perform other related tasks as assigned.

Requirements:

• ** Applicable to Singaporeans only due to quota limitations
• Bachelor’s degree in Food Science, Culinary Arts, Business Management, or related fields.
• 5+ years of experience in food production, with a minimum of 2 years in a supervisory or management role.
• Proficiency in food production processes, central kitchen operations, and inventory management.
• Familiarity with food safety standards (e.g., HACCP) and hygiene regulations relevant to the industry.
• Ability to manage, train, and supervise production teams effectively.
• Skilled in planning, coordinating, and optimizing production workflows.
• Experience in monitoring stock levels, managing supplier relationships, and forecasting supply needs.
• Strong analytical skills for troubleshooting and optimizing processes.
• Strong organizational abilities, attention to detail, and time-management skills.
• Adaptability to a dynamic, fast-paced work environment.
• Effective communication skills to collaborate across departments.
• Certifications in food safety, quality assurance, or operations management (e.g., Six Sigma, Lean) (preferred but may not be mandatory).
• Focused on maintaining cleanliness, following recipes, and adhering to food safety standards.
• Flexibility to work shifts, including weekends, holidays, and evenings.
• Fluency in Mandarin and English preferred, as it facilitates communication with both local staff and Chinese clientele.
• Must be able to join within short notice