Job Description:
1. Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc).
2. Able to prepare & monitor kneading of Prata, Naan and Chappathi dough, Thosai, Idly and Vadai Batter processes.
3. Prepare and manage cooking/preparation of South Indian, North Indian dishes and Mamak Marination, such as Tandoori Chicken, Tikka Masala, Rogan Josh, Mutton Keema, Chicken/Fish/Mutton Curry, Dhalcha, Briyani, Fish/Beef/Mutton/Chicken Masala, Raitha, Prata, Kotthu Prata, Murtabak, Roti John, Thosai, Channa/Panneer/Butter Chicken Masala, Palak Panneer, Vegetable/Mutton/Chicken Kurma Masala, Mutton Soup Pastes/Essence, Tulang Merah Paste, Nasi Goreng Pastes, Satay Sauces and Marination, Maggi/Mee/Kway Teow Goreng Pastes, Bubur mix, Samosa Batter, Vadai Batter, Bhajji Batter, Rojak Batter, etc.
4. Able to manage meat processing such as cutting, slicing and de-veining meats and vegetable cutting methods for gravy and sauces.
5. Maintain large kitchen equipment and mixers.
6. Manage a team of cooks to meet the production targets and order completion on time during the shift. Liaise with outlet orders management and invoicing tally with stock out orders.
7. Personally deliver processed foods to customers and restaurants.
8. Manage orders from clients and responsible for billing and invoicing, chasing payments, etc. meeting front end cash collection processes.
9. Manage cleaners for the shift to ensure all equipment and products are ready for the next shift.
10. Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, freezing techniques.
11. Physically fit to carry heavy loading up to 40kg.
12. Liaise with Environmental Control Coordinators (ECCs) of partners for hygiene and cleanliness management of processing area, finished goods area, canteen, etc, abiding by regulatory requirements.
13. Maintain recipe standards and timely dishing out of menu items in a fast-paced environment.
Requirements:
1. Possess strong knowledge in Indian food production in large quantities (100-500kg).
2. Possesses Class 3 Driving Licence.
3. Able to work long hours due to its 24 hours kitchen operations. Able to manage both day or night shifts.
4. Able to lift heavy bags (up to 40kg).
5. Possesses Basic Food Safety & Hygiene Certificate.
Recruitment Contact:
Pls send resume to HR Lead at 9859-4009(WhatsApp only) or email
[email protected]
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