SUMMARY
The Demi Chef (DC) acts as the Chef De Partie (CDP)s deputy and a shift leader. The incumbent has to ensure a smooth kitchen operation and carry out tasks as assigned by the CDP or Central Kitchen Manager (CKM)
RESPONSIBILITIES
Serves as the shift leader in the kitchen
He/she has to ensure that staff carry out their duties according to schedule, standard recipes and cooking methods, adhere to food safety and hygiene requirements, achieve accuracy in meal delivery and goods receiving. He/she is expected to upkeep a safe, clean and harmonious working environment. Other scopes include:
- Conduct meal quality check and ensure that they meet standards
- Conduct staff training on equipment function, standard recipes, personal hygiene and food safety
- Ensure that meals are served according to dietary requirements and requests
- Plan meal preparation according to schedule and update kitchen team on any change of meal request
- To plan and prioritize urgent duties/works to be carried out to ensure smooth operations
- Ensure goods are received in proper and good condition according to purchase requests
- Ensure goods are stored according to food safety regulations
- Monitor inventory level daily and liaise with Assistant - Kitchen Operations on purchasing
- Monitor food wastages and update CDP/CKM if there is any discrepancy
- Participate in menu planning
- To spot and inform Chef De Partie/Executive - Kitchen Operations on safety hazards that require attention.
- Assist CDP to ensure that staff adhere to daily duties, protocols and rostered work schedule
- Assist CDP to implement SOPs and ensure that all staff adhere to them strictly
- Delivery and collection of food using food warmer trolley or food bag for every meal
- Ensure cleanliness for all crockeries, utensils and equipment
- Ensure the food warmer sand transport trolleys are cleaned and sanitized after every meal.
- Ensure all food waste are disposed into the right waste bins
- Conduct daily checks to ensure that kitchen cleaning are carried out according to schedule and requests
- Report to CDP/CKM if there is any sign of pest infestation in the kitchen area
- To carry out any other duties and responsibilities as assigned
JOB REQUIREMENTS (include shift work, perm night shift, etc.)
Qualifications
- Minimum Primary School Education or equivalent
- At least 4 years of relevant culinary experience
- Able to understand and speak basic English
- Possess Certificate in Basic Food Hygiene
- Possess Class 3 driving license will be an advantage
Competency Requirements Core
- Able to work in a fast-paced central kitchen environment (cooking and preparing in large quantities)
- Resilient, able to handle stress
- Compliant, able to listen and follow instructions
- Team player
- Open minded and continuously seek opportunities to improve
- Great time management and task prioritization
Technical/Functional
- Good knowledge and skills in kitchen operations
- Able to cook, prepare, plan and delegate duties to kitchen staff according to daily requirements
- Confidence in operating kitchen equipment
- Able to solve daily operational issues with efficiency
Leadership
Physical Requirements
- Able to carry heavy load if required (e.g. topping up of a 25kg rice sack into container)
Working Conditions
- Uniform and duty meal are provided
- Safety shoes required (yearly reimbursement, claimable after probation)
- Non-air-conditioned environment
- No smoking allowed within the premises of the nursing home
Working Hours
- Any timeslot of 8-hour shift between 5:00AM - 7:00PM
(6-day work week, rotating shifts include work on weekends and public holiday, no fixed rest day)
Direct Reports (Job Titles of Positions to be supervised by the Incumbent)
- Cook I, Cook II, Assistant/Steward, Driver
