Plan, direct, and supervise the food preparation and cooking activities.
Determine production schedules and staff requirements necessary to ensure timely delivery of catering services.
Estimate amounts and costs of required supplies, such as food and ingredients.
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
Demonstrate new cooking techniques and equipment to staff.
Record production and operational data on specified forms.
Develop product improvements based on sensory testing data.
Establish product specifications and documentations.
Make recommendations in the design of new manufacturing processes or to change current equipment or processes.
Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.
Plan, manage and run panel sessions and sensory tests on food products.
Refine recipe formulation for mass production purposes.
Review methods to improve quality of new food products and compliance with food regulations during mass production.
Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.
Suggest changes to new food production processes.
Troubleshoot production processes to resolve production, quality and regulatory compliance issues.
Performs all other duties as assigned.
Responsibilities:
Ensure efficient operations and adherence to SOPs
Ensure sustainable profit margins and operating budgets through effective cost systems
Oversee the cleanliness and maintenance of the kitchen and kitchen equipment
Lead and ensure staff members are cross-trained for deployment across multiple brands to support daily operations
Develop and supervise plans to ensure efficient use of resources and minimise wastage
Cultivate a cohesive, collaborative and high-performing culture within the brands to heighten staff members morale
Mentor, train and encourage staff by providing continuous performance feedback and identifying a talent pipeline
Determine and create menu selections and buffet showcase standards
Establish SMART goals to guide staff members in operations and heightened performance
Job Requirements:
Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.
Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
Planning: Skilfully determine whether tasks should be attempted, identifying the most effective way of completing the task and preparing to overcome expected difficulties.
Eight years experience or more in cooking (Chinese & Western Cuisine) and managing a culinary team in a catering operation.
Degree from internationally recognized culinary institution preferred.
Equipped with excellent sense of taste and creativity in food presentation.
Ability to perform in a fast-paced environment.
Be a business savvy leader with demonstrated financial acumen, capable of providing strong management of reports.
Demonstrate ability to leverage shared resources and to manage through influence.
