- Senoko South Road Sembawang Northwest (Singapore) Singapore
全职 Head Chef (Central Kitchen -Tingkat Division) 工作, 薪水, SELECT GROUP PTE. LTD. Northwest (Singapore) 公司招聘中 - Ricebowl
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职位描述
岗位职责
1. Menu Planning & Batch Production
Design and plan weekly/monthly rotating menus for tingkat subscriptions (ensuring variety, nutritional balance, and authentic home-style flavors).
Supervise and manage large-batch cooking operations to ensure consistency in taste, texture, and portioning.
Coordinate the kitchen timeline to ensure all meals are prepared, packed, and ready for on-time delivery.
2. Kitchen Management & Team Leadership
Lead, train, and supervise kitchen staff, including line cooks, assistant cooks, and kitchen helpers.
Create daily and weekly work schedules to ensure smooth operational flow and fair task distribution.
Foster a disciplined, collaborative, and efficient work environment under high-pressure, fast-paced deadlines.
3. Quality Control & Food Safety
Enforce strict food hygiene, sanitation, and safety standards in accordance with local food regulatory requirements (e.g., SFA guidelines).
Conduct rigorous quality control and taste-testing for all dishes before they are packed and dispatched.
Oversee proper food storage, temperature controls, and prevention of cross-contamination.
4. Inventory & Cost Control
Monitor raw material inventory levels and place timely stock orders with suppliers.
Build and maintain good relationships with vendors to source fresh ingredients at competitive prices.
Monitor and minimize food waste and optimize food costs without compromising the quality of the food.
Requirements:
Experience: Minimum 3–5 years of culinary experience as a Head Chef, Sous Chef, or Senior Cook, with a strong background in catering (mass production/box/tingkat) or high-volume kitchens.
Culinary Skills: Extensive knowledge of batch-cooking techniques and deep expertise in local, traditional, or home-style comfort foods.
Leadership & Communication: Strong leadership skills with the ability to manage a diverse team, communicate clearly, and stay calm under pressure.
Design and plan weekly/monthly rotating menus for tingkat subscriptions (ensuring variety, nutritional balance, and authentic home-style flavors).
Supervise and manage large-batch cooking operations to ensure consistency in taste, texture, and portioning.
Coordinate the kitchen timeline to ensure all meals are prepared, packed, and ready for on-time delivery.
2. Kitchen Management & Team Leadership
Lead, train, and supervise kitchen staff, including line cooks, assistant cooks, and kitchen helpers.
Create daily and weekly work schedules to ensure smooth operational flow and fair task distribution.
Foster a disciplined, collaborative, and efficient work environment under high-pressure, fast-paced deadlines.
3. Quality Control & Food Safety
Enforce strict food hygiene, sanitation, and safety standards in accordance with local food regulatory requirements (e.g., SFA guidelines).
Conduct rigorous quality control and taste-testing for all dishes before they are packed and dispatched.
Oversee proper food storage, temperature controls, and prevention of cross-contamination.
4. Inventory & Cost Control
Monitor raw material inventory levels and place timely stock orders with suppliers.
Build and maintain good relationships with vendors to source fresh ingredients at competitive prices.
Monitor and minimize food waste and optimize food costs without compromising the quality of the food.
Requirements:
Experience: Minimum 3–5 years of culinary experience as a Head Chef, Sous Chef, or Senior Cook, with a strong background in catering (mass production/box/tingkat) or high-volume kitchens.
Culinary Skills: Extensive knowledge of batch-cooking techniques and deep expertise in local, traditional, or home-style comfort foods.
Leadership & Communication: Strong leadership skills with the ability to manage a diverse team, communicate clearly, and stay calm under pressure.
重要安全守则
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