SOUS CHEF (FOOD SERVICE)
Job Summary:
- Basic $4500 - $5200, based on experience
- AWS & Performance Bonus
- Central, Government Hospital
- 6 days work week, 3 rotating shifts (as below)
- Shift 1: 5am to 1:30pm (cab provided if working shift 1)
- Shift 2: 8am to 4:30pm
- Shift 3: 10:45am to 7:15pm
Job Responsibilities:
- Perform checks on diet texture and be actively involved/ participate in daily belting & dishing, ensuring all foods established portions sizes are adhered.
- Communicate and work closely with QA Executive/ Speech Therapist and/ or Dietitian to ensure all special diet requests are well translated and executed as per diet orders.
- Keeping the kitchen area clean & safe by constantly look out and make sure any damaged or soiled utensils are not put into use, such as creaked or chipped casserole bowls etc.
- Carry out regular checks on kitchen equipment and arranged for repaired immediately when needed.
- Handle patients diet chit diligently and convey messages to fellow’s chefs, follow up and respond as appropriate. Informed any discrepancy immediately to RO.
- Schedule working hours for all kitchen employees and ensure daily operational needs are achieved.
- Prepare, organize and conduct roll call and training for cooking method and share best practices to all staff, such as insisting of meticulous cleanliness and orderliness within the kitchen environment.
- Works very closely with Chief and/ or Kitchen Stewards and ensuring all kitchen area clean and orderly.
- Ensuring foods, health and work safety are observed at all times.
- Carry out and lead regular checks on proper food segregation, foods tags, date dots and foods sampling for laboratory test.
- Constantly checks on food tastes and texture, temperature and visual appeal for all section cooks.
- Carry out procurements of raw ingredients with section chefs and ensure that all orders are submitted on timely basic and as per required.
- Check on goods receiving and temperature logging are practice and are carry out in proper manner.
- Ensuring and check of raw ingredients are not over stocking and are on par.
- Carry out regular food checks for wastage, spoilage, expiring or dented food cans and budgeting on procurements and scheduling kitchen monthly cleaning.
- To conduct regular kitchen meeting, briefing and updates daily with the team and ensuring all SOPs are obeyed and practiced at all time.
- Prepare and record staff’s overtime, public holiday, annual leave and petty cash for submission on timely basic.
- Monitor and track operational KPIs and other measurable indicators on a regular basis.
Job Requirements:
- Minimum GCE “N” or “O” Levels, Diploma in Food & Beverage or Culinary Arts is an advantage.
- Minimum 5 years of experience in the same capacity and duties. Must be able to handle large scale cooking operation and production.
- Good knowledge and understanding and versatile in 3 or more ethnic cuisines.
- Good computer skills in Word, Excel and Power Point are an advantage.
Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.
Please submit your updated resume in MS Words format by using the APPLY NOW BUTTON.
By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.
**We regret to inform that only shortlisted candidates would be notified.
Chong Shun Kee (June)
Reg No: R1984521
MCI Career Services Pte Ltd
EA Licence:06C2859
Job Summary:
- Basic $4500 - $5200, based on experience
- AWS & Performance Bonus
- Central, Government Hospital
- 6 days work week, 3 rotating shifts (as below)
- Shift 1: 5am to 1:30pm (cab provided if working shift 1)
- Shift 2: 8am to 4:30pm
- Shift 3: 10:45am to 7:15pm
Job Responsibilities:
- Perform checks on diet texture and be actively involved/ participate in daily belting & dishing, ensuring all foods established portions sizes are adhered.
- Communicate and work closely with QA Executive/ Speech Therapist and/ or Dietitian to ensure all special diet requests are well translated and executed as per diet orders.
- Keeping the kitchen area clean & safe by constantly look out and make sure any damaged or soiled utensils are not put into use, such as creaked or chipped casserole bowls etc.
- Carry out regular checks on kitchen equipment and arranged for repaired immediately when needed.
- Handle patients diet chit diligently and convey messages to fellow’s chefs, follow up and respond as appropriate. Informed any discrepancy immediately to RO.
- Schedule working hours for all kitchen employees and ensure daily operational needs are achieved.
- Prepare, organize and conduct roll call and training for cooking method and share best practices to all staff, such as insisting of meticulous cleanliness and orderliness within the kitchen environment.
- Works very closely with Chief and/ or Kitchen Stewards and ensuring all kitchen area clean and orderly.
- Ensuring foods, health and work safety are observed at all times.
- Carry out and lead regular checks on proper food segregation, foods tags, date dots and foods sampling for laboratory test.
- Constantly checks on food tastes and texture, temperature and visual appeal for all section cooks.
- Carry out procurements of raw ingredients with section chefs and ensure that all orders are submitted on timely basic and as per required.
- Check on goods receiving and temperature logging are practice and are carry out in proper manner.
- Ensuring and check of raw ingredients are not over stocking and are on par.
- Carry out regular food checks for wastage, spoilage, expiring or dented food cans and budgeting on procurements and scheduling kitchen monthly cleaning.
- To conduct regular kitchen meeting, briefing and updates daily with the team and ensuring all SOPs are obeyed and practiced at all time.
- Prepare and record staff’s overtime, public holiday, annual leave and petty cash for submission on timely basic.
- Monitor and track operational KPIs and other measurable indicators on a regular basis.
Job Requirements:
- Minimum GCE “N” or “O” Levels, Diploma in Food & Beverage or Culinary Arts is an advantage.
- Minimum 5 years of experience in the same capacity and duties. Must be able to handle large scale cooking operation and production.
- Good knowledge and understanding and versatile in 3 or more ethnic cuisines.
- Good computer skills in Word, Excel and Power Point are an advantage.
Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.
Please submit your updated resume in MS Words format by using the APPLY NOW BUTTON.
By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.
**We regret to inform that only shortlisted candidates would be notified.
Chong Shun Kee (June)
Reg No: R1984521
MCI Career Services Pte Ltd
EA Licence:06C2859