Total 3 job vacancies by Jp Pepperdine Group Pte. Ltd.

You ensure quality of our food and services by ensuring that food, raw products and materials arrive at their intended locations on time and in good condition.

Responsibilities

• Drive company vehicle to deliver products and materials, including perishables, between the central kitchen, outlets and other locations
• Adhere strictly to traffic safety and food safety regulations
• Communicate to various outlets and departments on up-to-date delivery information and scheduling, including emergency situations
• Load and unload goods with care to prevent unnecessary damage
• Completes all orders timely, update and administer delivery orders as required by the superior
• Maintain cleanliness and working condition of vehicles and equipment

Requirements

• Possess valid Class 3 license with good driving record
• Be familiar with traffic routes in Singapore
• Available to work shifts and/or weekends
• Physically fit in order to assist with transportation of goods
• Prior experience in F&B services or catering is an advantage

The Central Kitchen Production Chef will be in a position of considerable responsibility & trust. He/she will be responsible for the daily running of the central kitchen. Report directly to the Executive Chef / Director, he is responsible to supervise a team of staff & work hand-in-hand with the Sales & Ops Manager, to ensure standard quality of food & menu planning.

Key Responsibilities & Duties:

• Central Kitchen (CKP) - comprising Butchery, Production, & Catering sections.

• Responsible for hiring, induction, training, staff evaluation, & welfare of all CKP staff with the Executive Chef / Director / Sales & Ops Manager.

• Ensure staffs are in proper attire, well groomed & practice good hygiene habits.

• Responsible for menu planning & costing for catering functions & events.

• 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 methods are strictly adhered to by CKP staff.

• Ensuring kitchen equipment & accessories are safely kept, maintained, & properly accounted for.

• Good housekeeping & sanitation conditions, conform to the food safety guidelines & requirements as stipulated by the Ministry of Environment.

• Supervise periodic physical inventory. Performs stocktaking & reconciliation duties. Ensures optimum quantities are maintained & sufficient for daily sales & to agreed stock levels.

Requirements:

• Minimum of 3 years in a culinary supervisory role

• Food Hygiene Officer / ISO-22K certification or equivalent

• Available to work on weekends & public holidays

• Able to handle pressure

• Able to work effectively in a fast-paced environment

• Computer literate

We regret to inform you that only the shortlisted candidates will be notified. Your understanding and patience should be understood as responses are delayed during this period.

You are passionate about food. You take the initiative to ensure quality food, service and ambience to our guests. Through ownership, teamwork, and kinship, you ensure sustained profitability and operational effectiveness at your restaurant.

Candidates will undergo a holistic development program to be competent in all aspects of F&B management, restaurant operations and delivering service excellence.

Responsibilities

• Assist the Outlet Manager in daily operations to deliver quality food, service and ambience to our guests
• Ensure that standard operating procedures are maintained consistently, including service recovery, restaurant task cycle and cost control
• Take ownership of outlet sales, food quality and guest experience
• Uphold safety, hygiene and cleanliness as required by NEA regulations and company requirements
• Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary
• Any other ad-hoc tasks when required

Requirements

• At least 2 years of supervisory experience in the F&B industry.
• Independent problem solver with a passion to deliver quality food, service, and overall guest experience.
• Good communicator to maintain operational effectiveness.
• Able to thrive in a fast-paced environment and work efficiently under pressure.