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2 weeks ago
COMPANY DESCRIPTION
Our Institutional Catering Division prepares more than 44,000 meals daily. We provide over 16 million meals a year to various commercial and governmental organisations such as the Ministry of Defence. Today, apart from offering retail management services, we are a major food caterer for the childcare and nursing home sectors.
DESIGNATION : Junior Sous Chef
RESPONSIBILITIES
To plan and carry out kitchen operations efficiently, in accordance with company standards, while maintaining stakeholders’ relationships closely
**Financial**:
- Prepares monthly profit & loss summary report and submit the report according to deadlines set.
- Monitors and recommends measures to control raw material cost and ensures KPI are met.
- To ensure that the kitchen are accounted for separately as individual profit centers.
- To monitor all costs and recommend / institute measures to control them.
- To set and control with the Operations Manager for the chef & staff.
- To ensure that the Operations Budget is strictly adhered to.
- To highlight and explain changes in profits in the monthly Profit and Loss Statements
**Operational and Administration**:
- Responsible & maintains day-to-day operations of house-keeping & highest food safety standard, cleanliness and hygiene.
- Ensures daily operations is aligned to all company policies, procedures and maximum standards.
- Provides on job training & guidance to team in kitchen operations in accordance with Hazard Analysis and Critical Control Points (HACCP) & Camp Cook House’s (CCH) Standard Operating Procedures (SOP)
- Monitors all equipments, Mechanical & Electrical (M&E) works & reports any defects to Maintenance Department and ensures maintenance works are carried out accordingly
- Maintains good working relationships with key stakeholders to foster a positive working environment.
- Works closely with Health, Safety & Environment (HSE) department and Defence Science & Technology Agency (DSTA) to ensure proper kitchen hygiene and reduces food safety lapse
- To match purchase orders timely.
- To compile comprehensive surveys / Ramadan survey.
- To conduct recruit briefing.
- Prepare daily menu & NIP.
- To ensure that all Operations Manual are prepared and updated.
- To continuously seek ways to assist management to maximize revenue and profit.
- To maintain a close working relationship with F & B Managers.
- Collates indent strength and ensures total numbers are accounted for upcoming army personnel batches, to be submitted to management.
- Prepares ration indent, inventory and summary reports for better monitoring of food supplies.
- Maintains proper documentation for all operational records and forms required by SAF requirements
- Ensures Time Management System (TMS) records approved on weekly basis for individual cookhouses.
- Ensures accurate records in 7-in-1 file and verifies all documents accordingly.
- To maintain all records and forms as prescribed by the management.
- To liaise with SAF on all security matters & ensure that all staff are briefed & practise the policies layed down.
- To assist in preparing summary & other forms of reports
- To maintain all records and forms as prescribed by management.
- To ensure that meetings are well planned, information disseminated and result oriented.
- To prepare quotations & payments
- To maintain ISO file
- To follow up on BER replacements
- To verify 7 in 1 file & assist authorities & QA in inspections
- To conduct product quality & Expiry Item checks frequently.
- To maintain medical training records
- Receptivity survey is above 90%
- Comprehensive survey done well above 90%.
**Employee Handling**:
- Guides Cooks and Commis Cook to work independently in the kitchen
- Implements effective training programs for Cooks and Commis Cooks to promote positive learning environment.
- Maximizes all staffs’ productivity while keeping high morale in working environment.
- Enforces strict discipline and ensures all staff complies with company guidelines & SAF regulations.
**Food Service**:
- Performs regular checks during meal times to ensure our staff provides high food quality & service excellence to SAF army personnel.
- Conducts routine checks on various kitchens (during peak periods) to ensure operations is managed well by each individual kitchen team to meet company’s expectations
- Ensures all staffs are well groomed and shows professionalism while at work to maintain Foodfare’s image.
**Executive Duties**:
- Plans & conducts scheduled inspections for irregular working hours
- Ability to adapt & implement changes in kitchen according to industry and company policies.
- Pro-active & able to execute job tasks independently
- Any other job duties as assigned by superior.
**General**:To respond to changes in the kitchen as dictated by the industry & company
QUALIFICATIONS
- Diploma in Culinary or equivalent
- Minimum 3 years working experience in a similar capacity
- Experience in catering or ba
