Location: Bedok North, East Region
Job Type: Full time
Salary: $3,000 – $3,500 per month
Job description
- Reports to Culinary Director
- Office Address: 1550 Bedok North Ave 4 Singapore 489950
- Working Hours: 5.0 Day work week (44 working hours/week)
- Full Day 9.00am – 6.00pm
- Annual Wage Supplement: 1.0 month
- Variable/Performance Bonus available (twice in a year)
- Probation Period: 3 months (includes time for training) (Salary adjustment applicable should candidate is confirmed of her position.
- Individual must be willing to work on weekends & Public Holidays (should situation require)
- 1 day off in lieu/leave will be return for work done on weekend/Public Holiday
- Annual Leave – 10 days annual. Increase 1 day for every year worked. Maximum is 16 days
- Sick Leave is 14 days / Hospitalisation Leave including sick leave is 60 days
- Birthday Leave – 1 day and Family Day Leave – 1 day
- Medical Reimbursement – $40/visit (Capped at $600/year)
- Dental Reimbursement: $150/year
- Detailed terms & conditions shall be written in the employment contract
Job Responsibilities
Administrative
- Coordinate and follow up with other departments to liaise for R&D food ingredients.
- Record and summarize meeting notes and food tasting feedback.
- Document raw materials and ingredients used for R&D with photos and ingredients list.
- Schedule and setting up monthly meetings with outlets kitchen in charge
- Support in following up on the status of projects / cross-functional tasks and assignments when required.
- Collaborate with other teams to ensure policies, procedures and timelines are met.
- Assist in translation of operational documents or communications between Mandarin and English when required.
- Print and organize materials required for new outlet opening and staff training
- Central kitchen HR administrative works
SOPs & Documentation
- Maintain and update current SOPs for outlets and central kitchen
- Draft new SOPs for new food products including preparation guidelines and training manuals.
- Assist in photo taking session for new food products
Inventory & System Management
- Input or update stock levels for raw materials and supplies
- Track ingredients usage for daily operations or for R&D
- Generate purchase requests and stock movement reports
- Assist Central Kitchen Head Chef in monitoring overstock, shortages and expired materials
Non-Food Procurement
- Assist with procurement for basic kitchen equipment, tools and any other supplies
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