ASSISTANT CHEF

Kabe No Ana; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Kabe No Ana is seeking a Kitchen Operations Lead in Singapore to oversee daily cooking activities and staff development. You will ensure high-quality menu execution and strict adherence to SOPs across all stations.

You will manage inventory, optimize food costs, supervise stations, and maintain safety standards while guiding a team to deliver exceptional dining experiences.

Responsibilities

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering
• Oversee the implementation of processes and guidelines in Kitchen Operations
• Train & develop kitchen staff to the highest quality standards
• Position kitchen staff according to operation needs to maximize kitchen efficiencies
• Manage quality and level of kitchen inventory and supplier deliveries
• Understand food cost models and profitability impact for restaurants
• Understand food cost models and how these impact profitability of restaurants
• Supervise stations to deliver orders according to defined cooking processes and health & safety standards
• Conduct final checks on finished products to ensure quality and presentation meet menu specs
• Manage kitchen inventory levels and quality by ordering supplies based on projected demand
• Provide inventory reports detailing usage, stock levels, wastage, and shelf life
• Oversee setting up and cleaning of stations by staff
• Oversee workflow to ensure adherence to specifications and guidance, and suggest improvements
• Investigate causes of customer complaints related to food quality
• Ensure compliance with safety procedures and guidelines in operations
• Oversee preparation of all food according to SOPs for consistent quality
• Maintain kitchen cleanliness and equipment in good working order
• Take corrective actions to resolve unsafe or non-compliant conditions
• Lead, guide, support and motivate the team
• Conduct inductions for new hires and train them for roles
• Train kaitenstaffs and kitchen staff to uphold SOPs and safety practices
• Carry out team management activities including appraisals and disciplinary handling
• Hold regular team conversations, appraisals and personal improvement plans

Job description

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering
• Oversee the implementation of processes and guidelines in Kitchen Operations
• Train & develop kitchen staff in the preparation of all meals to the highest quality standards
• Position kitchen staff according to operation needs to maximize kitchen efficiencies
• Manage quality and level of kitchen inventory as well as products delivered from suppliers
• Understand food cost models and how these impact the profitability of the restaurants

Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants
• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard
• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies
• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity
• Oversee the setting up and cleaning of stations by staff
• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality
• Oversee operations to ensure compliance with all safety procedures and guidelines
• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality
• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition
• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Lead team by providing guidance, support and motivation
• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
• Train and develop kitchen and kaitenstaffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices
• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor
• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor