Chef

Production Planning & Output

• Plan and manage the daily production schedule against sales forecasts and distribution deadlines

• Oversee batch cooking, portioning, and assembly from start to finished goods packaging

• Monitor output against targets throughout the day and adjust in real time to hit fulfilment

• Forecast raw material needs and manage flow to minimise wastage of perishable ingredients

• Own daily yield, output, and wastage reporting

• Monitor cold chain rigorously — cooking, chilling, packing, and transport

Team & Workflow

• Lead, train, and schedule a small kitchen team

• Set and enforce SOPs for prep, cooking, portioning, assembly, packaging, and sanitation

• Handle incidents and deviations with proper root cause analysis and corrective action
  

  Cost, Inventory & Continuous Improvement

  • Manage production yield and food cost against targets

  • Coordinate with procurement on inventory, applying FIFO/FEFO rotation strictly

  • Identify bottlenecks and waste, and implement practical improvements

  • Maintain equipment and packaging machinery in good working order; flag and schedule preventive maintenance

  Documentation & Reporting

  • Production logs, CCP temperature records, batch coding, cleaning and sanitation records

  • Shelf-life validation reporting and daily output/wastage summaries
    

    Salary and Benefits

    ·       Employment Type: Full-time (9-hour shifts)

    ·       Monthly Salary: SGD $4,000–$5,000 (Salary depends on position held)

    ·       Overtime pay

    ·       Yearly performance-based bonus / AWS

    ·       Medical coverage