Assistant Chef

BACHMANN JAPANESE RESTAURANT PTE LTD; Singapore; On-site; SGD 35,000 - 55,000; Full time

Job summary

BACHMANN JAPANESE RESTAURANT PTE LTD in Singapore is seeking a skilled Kitchen Manager to oversee daily operations. Responsibilities include supervising food preparation, managing stock levels, and training staff. Ideal candidates will have at least 3 years of F&B experience and a passion for Japanese cuisine.

The position requires WSQ Food & Hygiene Certification, along with the ability to work in a fast-paced, warm environment. Weekend and public holiday shifts are required.

Qualifications

• Minimum 3 years working experience in F&B or relevant experience.
• Possess WSQ Food & Hygiene Certificate.
• Passion for Japanese Cuisine.

Responsibilities

• Ensure daily opening and closing duties are executed.
• Supervise food preparation and meet quality standards.
• Responsible for staff training and performance management.
• Manage stock levels and inventory control.
• Liaise with suppliers for ordering supplies.

Skills

Leadership ability

Inventory management

Food safety knowledge

Cooking techniques

Multi-tasking

Education

GCE N-Level or ITE qualifications

Job description

Job Duties

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices