Manager, Main Kitchen Operations

**About us**
**SATS - Feed and Connect Communities**

SATS is Asia's leading provider of food solutions and gateway services. Using innovative food technologies and resilient supply chains, we create tasty, quality food in sustainable ways for airlines, foodservice chains, retailers and institutions. With heartfelt service and advanced technology, we connect people, businesses and communities seamlessly through our comprehensive gateway services for customers such as airlines, cruise lines, freight forwarders, postal services and ecommerce companies.

**Key Responsibilities**
JOB PURPOSE: To ensure kitchen production operation are executed and fulfilled**
- Responsible to planned production schedule for manufacturing
- Responsible in liaising with production executive chef on planned and execution of the plan
- Responsible in Fresh Meal, Retort Pouches and Retort Trays
- Responsible in Food Safety and Quality of Food Standards being adhered.
- On-Time Delivery of Safe and Quality Food to customers
- Manage and responsible for 5 ‘S” within the Main Kitchen
- Ability to handle all audits requirement

**KEY TASKS**
**PLANNING AND ORGANISING**:

- Prepare production in accordance to recipes and BOM, raise issues with BOM and other production matter to AVP Operations.
- Ensure production records are recorded and track (PO, Indent, Produced Qty, Wastages)
- Ensure all production are executed in accordance to production plan
- Ensure manufacturing plant followed the planning process and report routinely

**OPERATIONS**
- Manage cold room pertaining to manufacturing production finish goods, keep clean, and regulate stock movement to ensure space for production.
- Ensure that all produce are co-ordinate to transfer to warehouse
- Ensure all production are produce based on BOM and Recipes
- Ensure daily productions are carried out with production executive chef on a daily basis
- Adhered to SFA food safety guidelines at all time

**HEALTH AND SAFETY**:

- Ensure health, safety, environment and quality policy and procedures are being followed through, including to Halal requirement
- Maintaining basic food hygiene record and register for refresher course for both Executive and Staffs

**PEOPLE MANAGEMENT**:

- Record and issue OT when needed, in written and approval by Executive chef before commencement of OT
- Manage staffs on production and provide guidance in all matters pertaining to soup and sauce production
- Coordinate with Executive Chef on manpower requirement if there is a surge in production
- Demonstrates strong two-way communications skills. Conveys information and ideas in an open, articulate and timely manner. Considers cultural differences and others’ perspectives when communicating.
- Strives to deliver high quality products and superior service that exceeds the expectations of our internal and external customers.
- Identifies the changing needs of our customers, staffs and system and successfully leads innovation that improves the business
- Builds the quality of Sat’s staffs base by seeking out high performers, helping others develop and grow, rewarding high achievement, and supporting diversity of thought and perspective
- Develops a clear and compelling vision, strategy, or action plan that is aligned with the organization’s goals.
- Works cooperatively as a member of a team and is committed to the overall team objectives rather than one’s own interests. Is open to others’ diverse ideas and leverages the team’s differences to achieve results
- Positively influences others and collaborates in ways that inspire others to take action and/or change perspective.

**Key Requirements**
- At least 3- 4 years’ experience working in large scale operations, preferably a hotel banquet kitchen or a production kitchen in a assistant position
- Familiar with large capacity industrial cooking equipment will be an advantage
- Worked in a Halal certified Commercial Catering and Manufacturing experience will be an added advantage
- Ability to work in a high-energy and demanding environment
- Ability to work under pressure with tight time schedule
- Good knowledge and skills in soup and sauce production such as kettle, bagging machine and blast chilling timing
- Good practice in personal hygiene
- Preferred a trained in food preparation
- Able to speak and write in good English
- Friendly and calm temperament
- Flexible and tolerant in high pressure environments
- Enthusiasm and a positive attitude
- Work on weekend and public holiday days (when required)
- Confident at communicating clearly and effectively in a culturally diverse environment
- Excellent standard of personal presentation & hygiene
- Disciplined, with a strong work ethic

LI-PT1

Job Reference: SATS01045