Institutional Catering Services – Assistant Sous Chef (Indian Cuisine) – Army Camp @ Pulau Tekong

Working Location : Pulau Tekong (East) - Army Camp

Working day : 6 days work per week

Working hours : 

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]

-Requirement : Knowledge on the Indian food ethics and specialized cooking skills in Indian Cuisine.

-Scope of job : 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 ensures individual kitchencosts are accurately accounted accurately.
• Provides explanations to changes in monthly summary report.
• Monitors and recommends measures to control raw material cost and ensures KPI are met.
• Prepares monthly summary and submit report according to deadlines set.

Operational:

• Overall Responsible & maintains day-to-day operations of kitchen’s food quality, proper 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 carriedout accordingly
• Maintains good working relationships with key stakeholders to foster a positive working environment.
• Works closely with Health, Safety & Environment (HSE) department and DefenceScience & Technology Agency (DSTA) to ensure proper kitchen hygiene and reduces food safety lapses.
• Ensure Cookhouse Grading A.
• Ensures daily cooking procedures are in accordance with CCH’s SOP.
• Supervise Junior Sous Chefs during receiving of goods and ensures proper inventory housekeeping.

Administration:

• Receives, checks & acknowledges delivery orders, summary and any other reports to be forwarded to Operations Executive
• 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 offood supplies
• Monitors inventory movement at ration store and conducts stock takes to ensure sufficient food supplies.
• Plans and executes SAF activities according to events schedule
• Conducts thorough daily kitchen inspections according to company standards
• Manages food expenses within operating budget & improves food expenses by minimizing food wastages.
• 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.
• Monitors Junior Sous Chef follows First-in-first-out (FIFO) of stocks and ensures no expired stocks in the inventory.
• Ensure comprehensive survey is conducted properly. Results achieved.

Employee Handling:

• Recruits and selects suitable candidates.
• Guides Junior Sous Chefs, Cooks and Commis Cook to work independently in the kitchen.
• Ensure staff appearance is well groomed.
• Ensures Junior Sous Chefs 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.
• Reviews & approves rosters prepared by Junior Sous Chefs.

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’sexpectations
• Ensures all staffs are well groomed and shows professionalism while at work tomaintain Foodfare’s image.
• Ensure survey is above 90% Food Products
• Conducts quality checks for all food products purchased from suppliers upon receiving of goods.
• Ensure the product expiry and quality items are checked frequently.
• Performs food tasting from individual kitchen and gives constructive feedbacks for improvements
• Ability to plan and develop new recipes on monthly basis to enhance better food choices
• Assures that food samples are collected according to Quality Assurance plans & procedures
• Presents approved Chef of Parade (COP) dishes to management.

Executive Duties:

• Plans & conducts scheduled inspections for irregular working hours
• Ability to adapt & implement changes in kitchen according to industry and company policies.
• Any other job duties as assigned by superior.

General: To respond to changes in the kitchen as dictated by the industry & company.