Key Responsibilities:

Menu Development and Cost Management: 

• Research and develop seasonal and permanent dishes.
• Calculate food costs accurately and set SOPs for consistent food preparation and delivery. 
• Implement portion control measures to minimize wastage and maximize profitability.

Production Operations Oversight: 

• Direct all operations of the production function within the central kitchen. 
• Supervise staff to ensure production targets, portion sizing, and product quality are met. 
• Manage production schedules and monitor overall output levels. 
• Formulate new food production standards and SOPs to improve efficiency and quality. 
• Investigate production and quality issues, recommend solutions, and implement waste reduction strategies.

Quality Control: 

• Conduct regular quality checks to ensure food meets company standards for taste, temperature, and presentation. 
• Coordinate food production schedules, stock management, and quality assurance. 
• Oversee cleanliness of kitchen, equipment, and workstations to meet hygiene standards.

Supplier Management and Ingredient Sourcing: 

• Liaise directly with suppliers to negotiate costs and source new raw ingredients. 
• Monitor market trends to optimize ingredient quality and availability.

Central Kitchen P&L Management: 

• Monitor and manage the central kitchen's profit and loss statement, including cost control measures, budget adherence, and revenue optimization strategies. 
• Analyse financial data and operational metrics to identify areas for improvement and costsaving opportunities.

Requirements:      

• Recognised culinary qualification or similar discipline.
• Minimally 8 years of relevant experience in production kitchen and/or hotel industry
• Creative in food preparation and presentation
• Passionate in food product development

Interested, pls send detailed resume to: [email protected]

Rene Tay Li Fen | R1104564 | One Hire Staffing Pte Ltd | 25C3058