Institutional Catering Services – Junior Sous Chef

• Working Day: 6 days work week
• Working Pattern:
• A shift: 8am to 6pm (1 hour break)
• B shift: 10am to 8pm (1 hour break)
• C shift: 8pm to 8am (3 hours break) [have mid night shift allowance $22/shift if require to work C shift]

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:

• Recruits and selects suitable candidates.
• 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.