- Harbourfront Avenue Bukit Merah Central Region (Singapore) Singapore
Kerja Sepenuh Masa Chef 8-5 off days per month, Gaji tinggi SGD 3,600 di Japan Foods Holding Central Region (Singapore) - Maukerja
Chef 8-5 off days per month
Japan Foods Holding
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
Overall Kitchen Management
Staff Supervision and Manpower Management
Authority in Recruitment and HR Matters
Food Production, Quality and Compliance
Oversee all food preparation and production activities to ensure compliance with standard recipes and company quality standards
Inventory, Cost and Supplier Management
Manage inventory levels, stock control, and food usage to minimise wastage
Conduct regular stock takes and investigate inventory discrepancies where necessary.
Equipment and Kitchen Maintenance
Oversee the proper use, maintenance, and repair of kitchen equipment and facilities.
Ensure kitchen equipment is maintained in good working condition and arrange repairs where necessary.
Monitor preventive maintenance schedules to minimise operational downtime.
Administrative and Reporting Duties
Prepare staff duty rosters, stock reports, and operational records
Safety Enforcement
Ensure all kitchen staff comply with workplace safety regulations and company safety SOPs.
Conduct regular inspections to ensure a safe, clean, and hygienic working environment.
Promote a culture of food safety and workplace safety within the kitchen.
Operational Improvement
Review kitchen operations regularly and recommend improvements to enhance efficiency, productivity, and food quality.
Support the implementation of new menu items, operational procedures, and business initiatives.
Assist in maintaining consistent kitchen standards across outlets when required. Ad-hoc Managerial Duties
Provide operational support to other outlets when required.
Perform any other managerial duties assigned by the Area Manager or Management.
Staff Supervision and Manpower Management
Authority in Recruitment and HR Matters
Food Production, Quality and Compliance
Oversee all food preparation and production activities to ensure compliance with standard recipes and company quality standards
Inventory, Cost and Supplier Management
Manage inventory levels, stock control, and food usage to minimise wastage
Conduct regular stock takes and investigate inventory discrepancies where necessary.
Equipment and Kitchen Maintenance
Oversee the proper use, maintenance, and repair of kitchen equipment and facilities.
Ensure kitchen equipment is maintained in good working condition and arrange repairs where necessary.
Monitor preventive maintenance schedules to minimise operational downtime.
Administrative and Reporting Duties
Prepare staff duty rosters, stock reports, and operational records
Safety Enforcement
Ensure all kitchen staff comply with workplace safety regulations and company safety SOPs.
Conduct regular inspections to ensure a safe, clean, and hygienic working environment.
Promote a culture of food safety and workplace safety within the kitchen.
Operational Improvement
Review kitchen operations regularly and recommend improvements to enhance efficiency, productivity, and food quality.
Support the implementation of new menu items, operational procedures, and business initiatives.
Assist in maintaining consistent kitchen standards across outlets when required. Ad-hoc Managerial Duties
Provide operational support to other outlets when required.
Perform any other managerial duties assigned by the Area Manager or Management.
Peringatan Penting
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