Job Summary:

• Crafting ice cream, preparation of all related desserts and toppings and also beverages instore (*ice cream, toppings and all related dessert/ food items will be categorized under dessert below)
• Plan menu, lead the creation of new and innovative flavors for dessert and beverages
• Monitor stocks for ingredients (including baking ingredients, raw materials, coffee bean supply, stocking coffee brewing equipment &, etc.), check inventory with a first-in-first-out system, and assist on the ordering process
• Ensure freshness, quantity and quality of received food/beverage items, raw material, frozen food and cooked food products with proper storage
• Maintain working stations, dessert and beverages hygiene and cleanliness and also complied to SFA food hygiene guidelines at all time
• Ensure that all food safety procedures are strictly adhered to according to sanitary regulations
• Ensure dessert and beverages are done with consistent quality, within the timing and meet the customer satisfaction
• Work closely with management and service team to forecast demand and ensure sufficient stock
• Assist in all events, promotions, training and restaurant operation
• Deliver exceptional service to residents by leading and motivating team members to provide fast, friendly, and excellent customer service to all guests.
• Prepare and cook meals to ensure adherence to recipes and quality standards including feature/specials and grill service.

Skills on Resume: 

• Flavor Development (Hard Skills)
• Inventory Management (Hard Skills)
• Food Safety Compliance (Hard Skills)
• Beverage Preparation (Hard Skills)
• Cleanliness Management (Hard Skills)
• Customer Service (Soft Skills)
• Promotion Support (Soft Skills)
• Demand Forecasting (Soft Skills)

Job Summary:

• Ensure that the culinary team maintains quality and standard of cooking whilst complying with health and safety standards
• In charge of cooking and preparations of all dishes
• Following kitchen and hygiene set standards
• Preparations of food and oversaw dinner service.
• Responsible for the management and progress of cooks
• Remove any hazards and make safe any defects in the kitchen or equipment
• Ensuring food quality and presentations of food placement
• Training of new team members
• In charge of food ingredient ordering
• Capable of coming up with new dishes on a quarterly basis
• Coordinate the department schedule of servers and cooks.
• Collaborate with the Executive Chef on menu planning and take note of special diet requests.

Skills on Resume: 

• Culinary Expertise (Hard Skills)
• Team Management (Soft Skills)
• Safety and Hygiene Compliance (Hard Skills)
• Quality Control (Hard Skills)
• Innovation and Creativity (Soft Skills)
• Operational Management (Hard Skills)
• Problem-Solving (Hard Skills)
• Communication (Soft Skills)

Job Summary:

• Provide for special dietary requirements where necessary, and take into account the preferences of individual residents.
• Prepare nutritious food and beverages to a high standard and promptly in accordance with agreed mealtimes
• Liaise with the Catering Services Manager, Care Services Managers, Care staff and all Catering Staff to ensure that there is a whole team approach.
• Participate in Staff and residents' meetings
• Supervise and instruct Kitchen Staff Members in the use of all equipment and hygiene procedures, giving help and guidance where appropriate.
• Ensure statutory Health and Safety standards in the kitchen and dining areas.
• Ensure all crockery and equipment is cleaned and stored appropriately, and that the overall cleaning of the kitchen area and the dining areas is carried out effectively.
• Monitor stock control and ensure proper stock rotation of foodstuffs to minimize wastage, and to dispose of promptly any foodstuff found to be past "sell-by" dates for any reason.
• Maintain a high standard of hygiene and cleanliness in the kitchen and food storage areas always, in accordance with the appropriate Food Hygiene Regulations.
• Ensure safe operation and maintenance of all kitchen equipment.
• Inventory control and ordering.
• Inspect kitchen for conformance to government and company safety and sanitation requirements.
• Participate in meetings and required training to maintain regulatory standards of food service at the community.

Skills on Resume: 

• Dietary Management (Hard Skills)
• Nutritional Cooking (Hard Skills)
• Interdepartmental Communication (Soft Skills)
• Staff Supervision and Training (Soft Skills)
• Health and Safety Compliance (Hard Skills)
• Sanitation and Hygiene (Hard Skills)
• Stock and Inventory Management (Hard Skills)
• Regulatory Compliance (Hard Skills)

Job Summary:

• Supervises and coordinates evening activities of food production and serving staff.
• Assembles and prepares a variety of hot and cold foods according to the production sheets and standardized recipes.
• Responsible for daily meal production.
• Participates in production staff evaluations and disciplinary action.
• Participates in the HACCP program.
• Maintains a system of documentation by recording pertinent production information.
• Perform duties of other personnel in response to staffing or work load demands and may be assigned to other MHP facilities on occasion.
• Responsible for any performance improvement data routinely monitored.
• Maintains high standards of condition and safety in food handling and equipment safety.
• Contributes to cost containment by practicing good work habits including appropriate use of leftover and attainable ideas for improved cost effectiveness.

Skills on Resume: 

• Staff Supervision (Soft Skills)
• Food Preparation Techniques (Hard Skills)
• Meal Production Management (Hard Skills)
• Performance Evaluation (Soft Skills)
• HACCP Compliance (Hard Skills)
•  Documentation (Hard Skills)
• Flexibility (Soft Skills)
• Cost Management  (Hard Skills)