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Vacancy: Production Head Chef, JR Foods Pte Ltd, Singapore

Vacancy: Production Head Chef, JR Foods Pte Ltd, Singapore
Company:JR Foods Pte Ltd
Designation:Production Head Chef
Date Listed:20 Sep 2021
Job Type:Experienced / Senior Executive
Job Period:Immediate Start, Permanent
Industry:Manufacturing Food / Lifestyle / Packaging
Location Name:Senoko South Road, Singapore
Address:Senoko S Rd, Singapore
Allowance / Remuneration:$3,800 - 5,000 monthly

Company Profile

JR Group is an international company with businesses that encompasses manufacturing, institutional contract catering, event catering & management, restaurant operations and hot-food vending machine operations.

Prior to the establishment of JR Group Holdings Pte Ltd, the business started in 2001 as JR Foodstuff Industries Pte Ltd. JR Foods was an early pioneer in the manufacturing of cook chill & cook freeze ready-to-serve meals for both the consumer and the food service markets.

With its rapid expansion in the last five years in Singapore and internationally, JR Group Holdings was incorporated in 2012. The Group now comprises 4 companies: JR Foods Pte Ltd, JR F&B Concepts Pte Ltd, JR Vending Pte Ltd and JR China Venture Pte Ltd:

1) JR Foods continues to manufacture ready-to-serve meals for the consumer and food service markets. It is also a key provider of meal solutions through its Institutional and Event Catering Division

2) JR F&B Concepts manages and operates a number of restaurants under its wings. Its current restaurant brands include "Oceanspoon Dining", "Imperial Feast Restaurant" and "SHIMA Japanese Restaurant"

3) JR Vending owns and operates Singapore’s first hot food vending machine

4) JR China Venture spearheads the growth of JR business into China

Today, JR Group is housed in a modern 90,000 sq. ft. building, complete with a central kitchen using state-of-the-art machinery and automated equipment, and Research & Development (R&D) and Quality Assurance (QA) facilities.

The Group endeavors to deliver the best quality food with the ultimate in taste and flavor. Innovation is a key attribute of the Group, and the team is constantly innovating and developing new products to meet the growing needs of both our B2B and B2C customers. Food safety and food hygiene has always been our top priority, thus, our Central Kitchen has received quality certifications like GMP, HACCP and ISO 22000.

Roles and Responsibilities

• Overall in-charge of the Kitchen department in the JR Central Kitchen, ensuring the preparation of high quality meals in accordance to company standards, menu specifications and production schedules.
• Responsible for overseeing the Kitchen team in the preparation of meals, while meeting required safety, hygiene and quality standards.
• To lead and manage the JR Central Kitchen team to achieve production goals, productivity and profitability KPIs set by the Management.
• Work closely with the Executive Director and Line departments in the pursuit for continuous improvement in products, menu items and promotions.
• To plan, establish and maintain an optimum “lean” operational structure within the Kitchen department in the JR Central Kitchen, so as to ensure the effective and efficient running of the Kitchen.
• To ensure that all menu recipes are standardized to maintain consistent quality output from the JR Central Kitchen and to monitor and ensure compliance with recipe specifications.

• To ensure the consistent and timely production of new Chef-in-box (CIB) products and that the products produced are of good desirable quality.
• To manage the cost control of raw materials, food cost and related kitchen operational expenses under the JR Central Kitchen.
• To control food production volumes / quantities, and to minimize over production and wastages without compromising on quality.
• To plan and drive the development of new culinary recipes and menus, and to work closely with the Executive Chef and R&D team to implement new items.
• Oversee the day-to-day production and operations in the Kitchen which includes the planning and directing of all food preparation; as well as ensuring proper staffing requirements are met.
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation.
• To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times.
• Teach and train staff of preparation and presentation changes to the menu items.
• Any other appropriate duties and responsibilities as assigned.

Skills and Experience

Preferably more than 5 years of relevant working experience in culinary profession, covering both Asian and Western cuisines.
Preferably more than 5 years of experience in high volume catering or banquet.
Preferably more than 5 years of management experience in food and beverage operations.
Leadership skills with good communication and inter-personal skills.
Good project management skills.
Knowledge of Quality Safety Health and factory maintenance.
Knowledge in ISO 22000, HACCP and GMP.
Computer literate and well-versed in online digital skills.


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