Junior Community Executive

Hygiene and Quality Control:

• Responsible for conducting hygiene checks weekly.
• Arrange and oversee food quality control deliveries.
• Ensure the quantity, quality, and presentation of products meet standards through visual inspection.
• Ensure adherence to the Code of Conduct and apply deductions as necessary.

Cost Management:

• Monitor the cost of sending stocks over to chefs.
• Compare stock costs across different suppliers.
• Monitor and record any operational issues, update relevant tracking sheets, and inform team members of any necessary actions or deductions promptly.

Inventory Management: -Manage system updates, including adding and removing items, updating current items, and creating kits for sets. Chef Support and Engagement:

• Assist chefs with packaging when necessary.
• Collaborate with chefs to measure kitchen spaces and plan appropriate layouts.
• Source equipment for chefs to enhance their kitchen setups.
• Set up and record biweekly and monthly chef visitations to ensure all chefs are visited regularly.

Financial and Administrative Support:

• Handle chef advances and payments.
• Maintain knowledge of recipes and costing.

Assisting Community Lead with Projects Such As: -Health Initiatives:

• Handle health related enquiries for chefs.
• Manage wellness programs.

-School Programs:

• Conduct mid-year check-ins with chefs.
• Connect students to relevant schools and build a school database.

-Mental Health Support:

• Conduct quarterly check-ins with chefs.
• Connect chefs to relevant hospitals and build a hospital/clinic database.
• Facilitate connections with doctors.

-External Programs:

• Group chefs to get news on opportunities.
• Send opportunities to chefs and coordinate logistics if necessary.

-Chef Food Incubator:

• Onboard new chefs.
• Manage starter kits and kitchen setups.

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; JOB REQUIREMENTS:

• Open to fresh graduates and those with up to one year of work experience.
• Strong attention to detail and organizational skills.
• Ability to work collaboratively with chefs and other team members.
• Basic knowledge of food hygiene and quality standards.
• Proficiency in managing inventory and updating systems.
• Good communication skills and the ability to handle sensitive situations with tact.
• Basic financial understanding to assist with costing and payments.
• Flexibility to assist with packaging and other hands-on tasks as needed.
• Willingness to work on weekends is required, but every weekend. Weekend shifts will be assigned on a rotational basis.

This role requires both independent initiative and team collaboration. You should be organized, quick to take action, and enthusiastic about growing both professionally and personally. If you're excited about making a real impact and being part of a dynamic, supportive community, we can’t wait to meet you!