Job Title : Chef - Canteen

Reporting to : HOD - Admin

Candidate Profile

1. Diploma/Certificate in Culinary Arts or Catering, or equivalent hands-on experience in institutional/industrial catering
2. Should have experience in bulk cooking and menu planning for large groups (75+ persons)
3. Should have valuable knowledge of food safety, hygiene, and kitchen sanitation standards
4. Should have good leadership skills to manage and coordinate a kitchen team comprising an Assistant Chef and support staff
5. Should have good coordination skills for procurement planning, including utilization of farm-sourced produce

Duties and Responsibilities
1. Primarily responsible for planning and preparing daily lunch for over 75+ employees, ensuring timely and quality service.
2. Plan and prepare morning and evening tea service for all employees.
3. Prepare weekly/monthly menus, ensuring variety, nutritional balance, and cost-effectiveness.
4. Co-ordinate procurement of groceries and provisions from external vendors, and utilize vegetables sourced from the company's own farming operations, minimizing wastage.
5. Lead, train, and supervise the kitchen team, comprising one Assistant Chef and four kitchen staff,



allocating responsibilities and ensuring smooth daily kitchen operations.
6. Maintain hygiene, cleanliness, and food safety standards across the kitchen and canteen area, in line with statutory and internal requirements.
7. Monitor stock levels of kitchen supplies and raw materials, co-ordinating timely replenishment to avoid shortages.
8. Maintain kitchen equipment in good working condition, reporting maintenance requirements promptly.
9. Ensure adherence to portion control and cost discipline to manage canteen expenses effectively.
10. Co-ordinate with Admin/HR for special requirements, such as guest meals, festive occasions, or event catering.

Key Result Areas You will be primarily responsible for the following key areas:

a a)Quality, timeliness, and consistency of daily meal service b)Hygiene and food safety compliance c)Effective utilization of farm-sourced produce and cost control d) Team management and kitchen operational efficiency

Key Performance Metrics The Key Performance Metrics will be handed over to you by the HR

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