JOB DETAILS
Job Role Description
We are looking for a passionate and hardworking Culinary professionals to join our international school canteen as our Head Chef or Sous Chef.
In our international school kitchens, the Head Chef and Sous Chef oversee and direct the kitchen operation and, provides functional assistance and direction. They coordinate culinary functions and activities, working closely with the FOH head and cafe supervisor, and reporting directly to the Catering Manager and Culinary Director.
The Head Chef and Sous Chef are required to oversee and manage stock levels, manage all kitchen staff schedules and human needs, oversee food preparation which adheres to appropriate standards, and maintain industry-leading levels of hygiene, health and safety.
Role Details
- Location is a major international school in the Pasir Ris area
- Required shift: Monday - Friday, Start around 7am, typical end around 4pm
- Must be willing and able to work occasional Saturday or Sunday shifts
- The kitchen is not Halal-certified, however there is strictly no pork/lard and most ingredients are Halal.
Benefits
- Full daily staff meal
- Comfortable uniform and spacious work environment
- Excellent consistent daytime working hours (most weekends off)
- Optional extended unpaid leave in school holidays (December, April & July)
- Growth + development opportunities and career advancement
Key Tasks
1. Guide food preparation
1.1 Guide the preparation of workstations before the start of each service
1.2 Guide the preparation of food across workstations based on speed and rhythm of service
1.3 Guide the plating of food items across the workstations
2. Execute food and beverage operations
2.1 Assist with planning staff schedules based on operational needs
2.2 Monitor inventory level to ensure sufficient inventory for kitchen operations
2.3 Perform audits on portion and waste control practices to minimise loss and wastage
2.4 Provide on-the-job training and performance evaluation to subordinates
2.5 Support crisis response and recovery activities in accordance with business continuity policies
3. Contribute to continuous improvement
3.1 Conduct data collection for process improvement to determine the effectiveness of work
processes and procedures
3.2 Implement continuous improvement activities across workstations
3.3 Provide recommendations for the development of new recipes to renew menus based on suggestions given
4. Maintain hygiene, safety and standards
4.1 Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards
4.2 Perform audit on staff's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures
4.3 Perform audits on staff's adherence to the organisation’s sustainability policy and procedure
4.4 Complete daily HAACP-based paperwork, and liaise with the Catering Manager to ensure all SOPs are followed meticulously.
Skills and Knowledge
- Previous experience in catering, cafeterias, or other high-volume food production environments
- Food Safety and Hygiene and Food Allergens
- HAACP knowledge
- Hot and Cold kitchen preparation and cooking
- Workplace Safety and Health for Kitchen Operations
- Budgeting & cost control and inventory management
- Multitask, handle changing priorities, work independently and as part of a team
- Attentive, meticulous and problem solving
- Leadership abilities, able to motivate, develop and bring out the best in co-workers
Attributes
- Possesses initiative and attention to details
- Being positive, self-motivated and energetic
- Professional appearance and attitude
- Proven team worker, working with a variety of nationalities and cultures
- Competent with computers
- Willing to work on occasional Saturdays subject to business needs
