CENTRAL KITCHEN PRODUCTION CHEF
# CENTRAL KITCHEN PRODUCTION CHEF **JP PEPPERDINE GROUP PTE. LTD.** · Serangoon · `On-site` 🕒 **Статус:** *Опубликовано: вчера* · *Источник: Indeed* --- ### About the Role The Central Kitchen Production Chef will be in aposition of considerable responsibility & trust. He/she will be responsiblefor the daily running of the central kitchen. Report directly to the ExecutiveChef / Chief Operating Officer, he is responsible to supervise a team of staff &work hand-in-hand with the Sales & Ops Manager, to ensure standard qualityof food & menu planning. Key Responsibilities & Duties: Central Kitchen (CKP) - compromising Butchery & Production. Responsible for staff evaluation of all CKP staff with the Executive Chef / Chief Operating Officer / Sales & Ops Manager. Ensure staffs are in proper attire, well groomed &practice good hygiene habits. Responsible for costing for Central Kitchen products. Upkeep & maintains recipe book. Responsible & accountable for the operations &profitability of CKP. Monitor & control costs. Planning of CKP staff's duty roster. Ensure that the food standards & operations methodsare strictly adhered to by CKP staff. Ensuring kitchen equipment & accessories are safelykept, maintained, & properly accounted for. Good housekeeping & sanitation conditions, conform tothe food safety guidelines & requirements as stipulated by the Ministry ofEnvironment. Supervise periodic physical inventory. Performs stocktaking & reconciliation duties. Ensures optimum quantities are maintained & sufficient for daily sales & agreed stock levels. Requirements: Minimum of 3 years in a culinary supervisory role Food Hygiene Officer / HACCP certification or equivalent 6 days’ work week and able to work on weekends &public holidays Able to handle pressure and a hands-on person Able to work effectively in a fast-paced environment Computer literate (basic) We regret to inform you that only the shortlisted candidates will be notified. Your understanding and patience should responses be delayed during this period. JP Pepperdine Group We spice up your dining experience In the food service industry, every little gesture counts. Diners know it when a food establishment is out to wow them. They can taste it in the food, feel it through the service, and see it from the way the restaurant is set up. This special experience is what diners have come to link with our group of restaurants that started with the popular Jack’s Place Steakhouse in 1966, followed by Eatzi Gourmet divisions (Steakhouse, Bakery and Catering). What inspired us to create this unique experience for our guests? Interestingly, it is a lesson that we take from the kitchen itself. Drawing on the admirable qualities of pepper, we aspire to spice up the dining experience in all ways, big and small. In big ways, we will be adventurous, sizzling up the F&B scene with fresh concepts and food creations. In small ways, we dedicate ourselves to delight our patrons through our food, service and atmosphere. Which is why, we are now the JP Pepperdine Group, named after that extraordinary spice itself. In all that we do, quality and value will always be our benchmarks. It is our hope that our guests take home with them a lingering fondness, and the knowledge that for the price they pay, they really have much more in return.
Наблюдалась 2026-09-17, впервые 2026-09-16, источник — Indeed.