The Kitchen Lead plans, co-ordinates and carries out the work involved in the day-to-day operations of the food service to ensure that the nutritional value and quality of meals meets the required statutory requirements and standards.

Responsibilities:

Food Services Activities

• Meet the nutrition needs of the residents with regular collaboration and direction from a consultant dietician and the nursing team
• Oversee the preparation and organization of the meal distribution
• Oversee the preparation of ‘special diets’ that are ordered by a medical practitioner or consultant dietician and ensure that these orders are regularly reviewed thoroughly by the nursing team
• Plan special meals for festive occasions and other significant events

Standard Compliance

• Be responsible for all safety (both food and environmental) practices and policies
• Conduct regular checks on the quality and quantity of both cooked and uncooked foods
• Ensure food is properly transferred and stored at the correct temperatures
• Ensure storage areas are of the correct temperatures
• Ensure storage areas are clean, free from pests and odour free
• Ensure all equipment is clean
• Ensure sufficient quantity of food and requested diets are provided for residents
• Be responsible for maintaining sanitary handing of food
• Ensure that members of the kitchen team wash their hands regularly and are aware of hygiene policies
• Ensure that all food safety procedures are adhered to

Others

• Order sufficient stock to ensure that food served to both residents and employees are of the right quality and quantity
• Manpower roster planning
• Perform regular audits to ensure kitchen is in compliance with all kitchen operations regulations
• Ensure all SOPs are strictly adhered to
• Participate in the planning, management and justification of budget and resources in consultation with Supervisor
• Orientate new staff and management of kitchen staff
• Undertake any other responsibilities as directed by the Supervisor

Requirements:

• Basic Food Hygiene certificate (WSQ Follow Food & Beverage Safety & Hygiene Policies and Procedures)
• Certificate in Food Hygiene Audit
• 3 years of cooking experience in a commercial setting
• 1 year of experience supervising team members in a commercial setting
• Possess initiative and drive
• Able to interact effectively in a multi-cultural environment
• Able to work well independently
• People – Centered
• Able to coach and lead subordinates
• Basic Microsoft Excel/Word skill is an advantage