6723 - Catering Sous Chef | $4K–$6K | Changi | Kitchen Management & Cost Control

The Supreme HR Advisory Pte. Ltd.; Singapore; On-site; SGD 45,000 - 67,000; Full time

Job summary

The Supreme HR Advisory Pte. Ltd. seeks an experienced Kitchen Manager to lead the kitchen team and oversee daily operations at our Changi location. You will ensure top quality, safety, and service standards while managing menus and costs.

You will plan staff training, schedules, and allocations, and collaborate with the Executive Chef to meet KPIs and optimise kitchen efficiency. This role requires 6 days per week, 12-hour shifts.

Qualifications

• Experience leading a kitchen team and daily kitchen operations.
• Strong knowledge of food safety, hygiene, and service standards.
• Ability to plan staff schedules, training, and allocations.
• Experience developing and improving menus and recipes.

Responsibilities

• Lead and manage the kitchen team and daily kitchen operations.
• Ensure food quality, hygiene, safety, and service standards are maintained
• Plan staff schedules, training, and work allocation.
• Develop and improve menus, recipes, and food preparation processes.
• Monitor food and labour costs and minimise wastage.
• Conduct regular food tasting and quality checks.
• Manage kitchen equipment, inventory, and supplies.
• Ensure proper handling of food allergies and special dietary requirements.
• Investigate and report food safety or quality issues promptly.
• Work closely with the Executive Chef to achieve kitchen KPIs.

Skills

Kitchen leadership

Food safety

Menu development

Cost control

Staff scheduling

Job description

• Working days & hours: 6days, 12 hours
• Location: Changi
• Salary: $4000 - $6000

Key Responsibilities

• Lead and manage the kitchen team and daily kitchen operations.
• Ensure food quality, hygiene, safety, and service standards are maintained
• Plan staff schedules, training, and work allocation.
• Develop and improve menus, recipes, and food preparation processes.
• Monitor food and labour costs and minimise wastage.
• Conduct regular food tasting and quality checks.
• Manage kitchen equipment, inventory, and supplies.
• Ensure proper handling of food allergies and special dietary requirements.
• Investigate and report food safety or quality issues promptly.
• Work closely with the Executive Chef to achieve kitchen KPIs.