Production Sous Chef #SGUNITEDJOBS

About this role

Company Overview / Employee Value Proposition
TVI PTE LTD is a rapidly expanding Singapore-based company with an extensive European and French network of direct farm produce to Asia. The team comprises passionate and dedicated staff committed to fresh produce and traditional European agriculture evolved with modern, environmentally sustainable farming methods. TVI is the sole agent in Asia for leading fresh produce brands in France and Europe. We invite likeminded individuals with a passion for retail and European fresh produce to join our dynamic team.
Job Summary
Lead kitchen operations by designing menus, managing production teams, and ensuring compliance with food safety standards to deliver high-quality Western and Chinese cuisine products efficiently and cost-effectively.
Responsibilities
Design and plan new menus collaboratively with Management and Production teams to meet customer demand and operational goals
Prepare food and manage kitchen operations in the Production Kitchen, focusing on volume production and shelf life optimization for Western and Chinese cuisine products
Execute volume production of Western Cuisine/Products and Chinese Cuisine/Products or trending flavors to meet commercial targets
Maintain kitchen cleanliness and implement cost-effective operational schedules to optimize resource use
Manage kitchen team schedules and leave to ensure adequate staffing and operational continuity
Ensure kitchen supplies and equipment comply with FSSC standards and remain in good operational condition
Oversee inventory management by maintaining accurate stock records and applying FIFO principles to ensure product freshness for customers
Monitor ingredient costs and collaborate with the Commercial team to review updates and optimize budget adherence
Train and guide new staff in hot site and vegetable processing/packing production to maintain quality and efficiency
Submit Standard Operating Procedures (SOP) promptly by the next business day following each production cycle
Ensure strict adherence to food hygiene and FSSC standards throughout kitchen operations
Lead FSSC documentation preparation and coordinate audits with consultants and management to maintain certification compliance
Required competencies and certifications
Minimum of 5 years of work experience in the F&B sector, preferably in restaurant kitchens specializing in Western hot meal products
Proficient in MS Office applications to support operational documentation and communication
Qualified and experienced in ISO 22000 operating procedures, HACCP maintenance, and daily record keeping to ensure compliance with food safety standards
Demonstrated ability to apply food safety management systems in food service establishments
Skilled in conducting food and beverage hygiene audits to uphold quality standards
Advanced culinary techniques including dry heat cooking and sous vide methods
Knowledge of meat and seafood identification, fabrication, and utilization in culinary applications
Ability to supervise food production and quality procedures effectively
Competence in managing workplace safety and health policies and procedures
Proven problem-solving and decision-making skills at the supervisory level
Experience in managing productivity improvements and facilitating effective work teams
Understanding of Asian food culture, nutritional knowledge, and dietary requirements to support diverse menu offerings
Strong communication and engagement facilitation skills to maintain a collaborative workplace
Ability to establish and maintain customer confidence through relationship management
Preferred competencies and qualifications
Flair and working knowledge of Western Cuisine