Clementi
Working Days: Monday - Sunday
Work Week: 6 days
Shift Schedule (Rotating):
Shift 1: 5:00am - 1:30pm (Cab provided)
Shift 2: 8:00am - 4:30pm
Shift 3: 10:45am - 7:15pm
Key Responsibilities
1. Kitchen Operations
- Conduct checks on food texture, taste, temperature, and presentation
- Participate in daily plating and serving, ensuring portion and plating standards are met
- Ensure correct cooking and holding temperatures are maintained
- Follow standardized recipes and cooking techniques
- Manage inventory levels, stock rotation, and procurement planning
- Oversee goods receiving and inventory documentation
- Minimise food wastage and control food costs
- Ensure proper maintenance and cleanliness of kitchen equipment and utensils
- Assign kitchen roles and optimise workflow efficiency
- Perform advance food preparation to ensure consistency and efficiency
- Implement proper food storage and handling practices
- Conduct regular checks on food expiry, spoilage, and wastage
2. Food Safety, Compliance & Quality
- Ensure compliance with food safety, hygiene, and workplace safety standards
- Oversee food segregation, labelling, date marking, and food sampling
- Ensure accurate temperature logging and monitoring
- Train kitchen staff on food safety and hygiene procedures
- Work closely with QA, dietitians, and speech therapists on special diet requirements
- Handle patient diet chits accurately and communicate requirements clearly
- Escalate discrepancies promptly to the Reporting Officer
3. Staff Management & Administration
- Plan and consolidate weekly staff schedules
- Conduct daily briefings, roll calls, and kitchen meetings
- Organise training on cooking methods and best practices
- Prepare staff OT, public holiday work, leave, and petty cash records
4. Systems, Reporting & Documentation
- Oversee purchase requisitions and ensure timely submission
- Support use of operational systems such as Electronic Meal Ordering System (eMOS)
- Monitor operational reports, KPIs, and highlight irregularities
- Participate in cooking demonstrations and health-related activities when required
Requirements
Minimum GCE N or O Level (Diploma in Food & Beverage preferred)
Minimum 5 years experience in a similar role handling large-scale food production
Strong knowledge of at least 3 ethnic cuisines
Basic computer proficiency (Word, Excel, PowerPoint)
If interested, please email your resume to [Confidential Information] or telegram me @alexgohhl
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Alex Goh Hock Leong
(CEI.No: R1763413 l Recruit Express Pte Ltd (Healthcare & Life Science) | 99C4599)
