Production Sous Chef #SGUNITEDJOBS

Responsibilities

. Design and plan new menu with Management and Production team.

. Station in Production Kitchen to work with Commercial team in food preparation, operations and end products with focus on volume and shelf life.

. Responsible to execute volume production of Western Cuisine/Products and Chinese Cuisine/Products or whichever is flavor of the month.

. Ensure kitchen cleanliness and cost-effective operational schedule.

. Manage kitchen team's leave and work schedule.

. Ensure kitchen supplies, equipment is kept in good operational condition according to FSSC standards and processes.

. Oversee products in stock are inventorised and managed in FIFO order to customers.

. Constant management of ingredient cost and work with Commercial team for regular meetings with management for updates. Train and guide new staff for hot site and veg processing/packing production.

. Submit SOP timely by next business day of every production.

. Ensure food hygiene and FSSC standards.

. Lead FSSC documentation and audit with consultants and management.

Requirements

. Minimum of 5 years work experience in the F&B sector preferably in the restaurant kitchen in Western Hot Meal products

. Working knowledge of MS OFFICE.

. Flair and working knowledge of Western Cuisine

. Working knowledge and qualified in ISO22k operating procedures, HACCP maintenance and daily record keeping to ensure compliance to such standards is essential.

. The following competence listed, by no means exhaustive, is fundamental for effective management for this position:

Facilitate effective communication and engagement at the workplace.
Apply food safety management systems for food service establishments.
Conduct food and beverage hygiene audit.
Demonstrate advanced dry heat cooking techniques.
Demonstrate sous vide method.
Establish relationships for customer confidence.
Facilitate effective work teams.
Identify meat and its fabrication and utilization in culinary.
Identify seafood and its fabrication and utilization in culinary.
Maintain workplace safety and health policies and procedures.
Manage productivity improvement.
Solve problems and make decisions at supervisory level.
Supervise food production.
Supervise quality procedures.
Understand Asian food culture and techniques.
Understand nutritional knowledge and dietary requirements.