全职 Assistant Chef 工作, 薪水 up to SGD 3,000, St. John's Home Central Region (Singapore) 公司招聘中 - Ricebowl

St John’s Home has been providing quality and compassionate care to seniors for over 60 years and is transitioning to a nursing home.

The Assistant Chef supports the Chef in preparing safe, nutritious and appetising meals for residents. This includes assisting with daily kitchen operations, special and texture-modified diets, food safety, stock control and supervision of kitchen staff. The Assistant Chef deputises for the Chef and oversees kitchen operations in his absence.

Duties and Responsibilities

·       Prepare and cook meals according to approved menus, recipes, portions and schedules.

·      Prepare special, therapeutic and texture-modified meals accurately based on diet instructions.

·      Coordinate with dietitian, speech therapist, nursing and care teams to meet residents’ dietary, nutritional and swallowing needs.

·      Assist the Chef with daily food production and ensure meals are served on time.

·      Check food quality, taste, presentation, consistency and portioning before service.

·      Comply with food safety, hygiene, sanitation and safe food-handling procedures.

·      Monitor food temperatures and maintain accurate kitchen and food-safety records.

·      Keep workstations, utensils, equipment, stores and kitchen areas clean, organised and safe.

·      Restrict kitchen access to authorised personnel in line with food-safety and hygiene requirements.

·      Receive supplies, Donation-in-kind food items, check quality and quantity, rotate stock, store items properly and assist with stock takes.

·      Keep halal catered meals (if any) separate from non-halal meals during receiving, storage, handling and service.

·      Minimise food wastage and use ingredients, equipment and utilities responsibly.

·      Dispose of leftover food using the compost machine in line with food-waste procedures.

·      Guidecooks and kitchen assistants when assigned, including on-the-job training in cooking and hygiene practices.

·      Report food-safety concerns, shortages, equipment faults and operational issues promptly to the Chef.

·      Comply with infection-control and workplace safety requirements, including incident and near-miss reporting.

·      Support resident events, special meals, menu improvements and food-related feedback follow-up.

·      Deputise for the Chef and oversee kitchen operations in his absence, including production, supervision, compliance, ordering and liaison with departments.

·      Support contingency meal arrangements during equipment breakdowns, supply disruptions or outbreak situations.

·      Maintain residents’ confidentiality and treat residents, visitors and colleagues with courtesy, dignity and respect.

·      Follow the Home’s protocols and SOPs, and participate in audits when required.

·      Perform other kitchen-related duties assigned by the Chef or management.

Requirements

·       Minimum 5 years’ hands-on cooking experience in a commercial, institutional or large-scale kitchen.

·      Experience in nursing home, healthcare, eldercare or institutional catering is an advantage.

·      Relevant culinary or catering qualification preferred; strong practical experience maybe considered.

·      Valid WSQ Food Safety Course Level 1 certificate or equivalent recognised food-hygiene certification.

·      Food Hygiene Officer or Food Safety Management System certification is an advantage.

·      Able to cook in large quantities while maintaining consistent quality, portions and presentation.

·      Basic understanding of elderly nutrition, food allergies, special diets and texture-modified meals is preferred.

·      Good knowledge of kitchen hygiene, sanitation, food storage and safe food handling.

·      Able to guide junior kitchen staff and work effectively with the Chef, care staff and other departments.

·      Able to lead kitchen operations independently in the Chef’s absence.

·      Reliable, organised and able to work independently in a fast-paced kitchen environment.

·      Able to perform physically demanding kitchen duties and work shifts, weekends and public holidays when required.

·      Basic communication and record-keeping skills.