The posting
1. Job Summary
We are seeking a qualified and experienced Chef de Partie to oversee food preparation and cooking activities within a commercial food manufacturing facility. The successful candidate will be responsible for coordinating production activities, preparing ingredients, executing standardised recipes, supervising production personnel, maintaining product consistency, and ensuring compliance with applicable food safety and quality requirements.
The role involves preparing food products in commercial quantities, monitoring batch production processes, maintaining recipe specifications, controlling ingredient usage, and coordinating with production, quality assurance, warehouse, and packaging teams to ensure efficient manufacturing operations.
The candidate must possess a recognised bachelor's degree and a minimum of five years of relevant experience in food production, commercial kitchen operations, food manufacturing, or a related food processing environment.
2. Key Responsibilities
A. Food Production and Batch Preparation
- Plan, organise, and supervise daily food preparation and cooking activities according to approved production schedules.
- Prepare food products in commercial quantities using standardised recipes, ingredient specifications, and established production procedures.
- Coordinate ingredient preparation, weighing, measuring, mixing, marination, cooking, and batch processing activities.
- Ensure accurate ingredient proportions and consistent product taste, texture, colour, aroma, and quality across production batches.
- Monitor cooking times, processing temperatures, batch sizes, and production yields.
- Coordinate with production supervisors to meet daily manufacturing targets and delivery schedules.
- Identify production bottlenecks and recommend improvements to increase productivity and minimise delays.
B. Recipe Standardisation and Product Development
- Follow and maintain standardised recipes, product formulations, preparation instructions, and cooking procedures.
- Assist in scaling recipes from small quantities to large-scale commercial production.
- Conduct trial production for new food products and recipe modifications.
- Monitor ingredient substitutions and ensure that any changes are approved and documented.
- Maintain product specifications relating to taste, texture, appearance, weight, and portion size.
- Work with management and the quality assurance team to improve product consistency and manufacturing efficiency.
C. Food Safety and Quality Control
- Follow applicable Singapore Food Agency (SFA) requirements and the factory's established food safety and quality management procedures.
- Monitor food handling, preparation, cooking, cooling, storage, and processing activities in accordance with approved procedures.
- Ensure compliance with applicable temperature controls, hygiene requirements, and contamination prevention measures.
- Monitor critical process parameters and promptly report deviations from established production specifications.
- Implement proper cleaning, sanitation, personal hygiene, and housekeeping procedures.
- Prevent cross-contamination between raw materials, cooked products, allergens, and other ingredients.
- Assist in maintaining batch records, production logs, temperature records, cleaning records, and traceability documentation.
- Report non-conforming products and assist with corrective and preventive actions under established procedures.
D. Production Planning and Workflow Coordination
- Review daily production requirements and prepare the necessary ingredients, equipment, and manpower.
- Coordinate production sequences to ensure efficient use of machinery, workstations, and processing facilities.
- Monitor output quantities, production timelines, batch completion, and material consumption.
- Coordinate with packaging and warehouse teams to ensure finished products are transferred according to production schedules.
- Ensure production activities follow approved standard operating procedures and work instructions.
- Assist in identifying process improvements to reduce downtime, rework, product loss, and material wastage.
E. Ingredient and Inventory Management
- Check the availability, quality, quantity, and condition of raw materials before production.
- Monitor ingredient usage against approved recipes and production requirements.
- Maintain proper identification, labelling, storage, and stock rotation of ingredients.
- Follow first-expiry-first-out (FEFO) and first-in-first-out (FIFO) procedures, as applicable.
- Report shortages, damaged materials, expired ingredients, and inventory discrepancies.
- Assist in monitoring production yields, food wastage, and ingredient consumption.
- Coordinate with procurement and warehouse personnel to ensure materials are available when required.
F. Equipment and Manufacturing Process Management
- Operate and supervise the use of industrial cooking equipment, mixers, grinders, steam kettles, ovens, and other food processing equipment, as applicable.
- Ensure equipment is used according to approved operating instructions and safety procedures.
- Conduct routine checks before and after production and report equipment defects.
- Ensure production equipment and utensils are cleaned and sanitised according to established schedules.
- Monitor equipment performance and report irregularities that may affect food quality or production output.
- Coordinate with maintenance personnel when equipment servicing or repairs are required.
G. Staff Supervision and Training
- Supervise cooks, food preparation workers, and production assistants assigned to the production section.
- Allocate duties according to production schedules and manpower requirements.
- Train employees on standard recipes, ingredient handling, batch preparation, hygiene, and production procedures.
- Monitor staff performance and ensure work is carried out according to established standards.
- Maintain effective communication between food preparation, production, quality assurance, and packaging teams.
- Promote workplace discipline, teamwork, productivity, and compliance with factory safety requirements.
H. Production Cost and Waste Control
- Monitor raw material consumption, production yields, batch losses, and finished product quantities.
- Implement measures to minimise food wastage, spillage, rejected batches, and unnecessary ingredient usage.
- Ensure accurate weighing, measuring, portioning, and recording of ingredients.
- Assist management in monitoring production costs and identifying opportunities to improve efficiency.
- Investigate recurring production discrepancies and recommend corrective measures.
- Maintain accurate records of material usage and production output.
I. Documentation and Reporting
- Maintain daily production reports, batch sheets, recipe records, ingredient usage records, and process monitoring logs.
- Record actual production quantities against planned output and report variances.
- Document product quality issues, process deviations, wastage, and corrective actions.
- Support internal inspections, food safety audits, and regulatory inspections when required.
- Prepare reports on production performance, ingredient consumption, quality issues, and operational efficiency.
- Ensure production records are complete, accurate, and traceable.
3. Job Requirements
- Educational Qualification: A recognised bachelor's degree is compulsory. Applicants must provide documentary evidence of their qualifications.
- Work Experience: Minimum of five (5) years of relevant experience in food manufacturing, commercial food production, industrial kitchen operations, or food processing.
- Production Expertise: Experience in bulk food preparation, batch cooking, recipe standardisation, ingredient scaling, and production workflow management.
- Food Safety Knowledge: Understanding of food hygiene, contamination prevention, temperature control, sanitation, and traceability procedures.
- Quality Control: Ability to monitor product specifications, production parameters, consistency, and batch quality.
- Technical Skills: Familiarity with commercial cooking equipment, food processing machinery, and production documentation.
- Inventory Control: Ability to monitor ingredient consumption, stock rotation, production yields, and food wastage.
- Supervisory Skills: Ability to guide production staff, allocate duties, and maintain operational discipline.
- Analytical Skills: Ability to identify production problems, investigate discrepancies, and implement process improvements.
- Work Flexibility: Ability to work according to factory production schedules and operational requirements.
4. Application Requirements
Applicants should submit a detailed resume stating their educational qualifications, relevant food manufacturing experience, production responsibilities, technical skills, and previous employment history.
Educational certificates and supporting employment documents may be requested during the recruitment process.
Only candidates who meet the stated essential requirements will be considered.
