Working Hours: Mon- Sun 3 rotating shifts
Shift 1: 5am - 130pm (Can claim cab)
Shift 2: 8am - 430pm
Shift 3: 1045am - 715pm
Job Scope:
- Perform checks on diet texture, taste, temperature, and visual appeal in all sections.
- Actively participate in daily plating and serving, ensuring adherence to established portion sizes and plating standards.
- Adhere to standardized recipes and techniques to prevent undercooking or overcooking.
- Manage inventory levels, preventing overstocking while maintaining par levels.
- Conduct regular checks on raw ingredient stock levels and budget for procurements.
- Carry out procurement of raw ingredients with section chefs while ensuring timely submissions.
- Participate in and oversee goods receiving processes.
- Keep accurate inventory records to reduce food wastage, prevent shortages, and control costs.
- Conduct regular checks on kitchen equipment and arrange for immediate repairs when needed.
- Regularly inspect utensils and equipment, ensuring damaged or soiled items are not used.
- Work closely with chefs and kitchen stewards to maintain cleanliness and orderliness in all kitchen areas.
- Participate in and oversee regular cleaning schedules.
- Assign specific roles (e.g., prep cook, line cook, expeditor) to improve productivity and accountability.
- Create well-structured workflows to prevent bottlenecks and ensure timely meal preparation.
- Facilitate smooth coordination between kitchen staff and service teams.
- Perform effective prep work in advance (chopping, marinating, portioning) to ensure food consistency and speed up cooking.
- Implement and maintain proper food storage practices in a high-volume production environment.
- Conduct regular food checks for wastage, spoilage, and expiring/dented food items.
- Practice proper food storage to prevent bacterial growth, ensure food safety compliance, and maintain patient trust.
- Oversee proper food segregation, food tagging, date marking, and food sampling for laboratory tests.
- Provide proper training for staff members to ensure they understand safety protocols, hygiene standards, and proper food handling procedures.
- Ensure food, health, and work safety protocols are observed at all times.
- Oversee temperature logging practices and ensure they are carried out properly.
- Communicate and work closely with QA executives, speech therapists, and dietitians to ensure special diet requests are well-translated and executed as per diet orders.
- Handle patient diet chits diligently, conveying messages to fellow chefs and following up as appropriate.
- Inform the Reporting Officer of any discrepancies immediately.
- Schedule and consolidate weekly working hours for all kitchen employees to meet daily operational needs.
- Conduct regular kitchen meetings, updates, and daily briefings with food service team members.
- Organize and conduct roll calls and training sessions on cooking methods and best practices.
- Prepare and record staff overtime, public holiday work, annual leave, and petty cash submissions in a timely manner.
- Oversee the purchase requisition process, ensuring it is well-managed and submitted on time.
Job Requirements:
- Min. GCE O/ N level/ Nitec/ Diploma in any field
- Min. 4-5 years relevant experience in cooking operations and production
- Extensive knowledge and versatility in three or more ethnic cuisines.
Interested applicants please submit their detailed resumes via email to
All applications and personal information received will be treated with the strictest confidence.
Melissa Zhang Zhiqi (Mezzo)
R2197564
Recruit Express Pte Ltd
EA Licence No.: 99C4599
