Assistant Chef

R E & S ENTERPRISES PTE LTD; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

R E & S ENTERPRISES PTE LTD in Singapore is seeking a Kitchen Operations Lead to oversee kitchen team performance and quality standards. You will lead the team in delivering quality menu offerings, manage inventory levels, and ensure compliance with food safety standards.

The ideal candidate will have a strong background in kitchen operations, staff training, and inventory management. This role is crucial in maintaining the efficiency and quality of our food service.

Qualifications

• Experience in kitchen operations and staff management.
• Strong understanding of food safety and quality assurance standards.
• Ability to manage inventory and food cost models.

Responsibilities

• Lead kitchen team to deliver quality menu offerings.
• Oversee implementation of operational processes and guidelines.
• Train kitchen staff to uphold quality standards.

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.

Responsibilities

• 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, recipes and health & safety standards; conduct final check on finished product to ensure that food quality and presentation meet specifications of the menu.
• Kitchen Processes and Concept Development – manage kitchen inventory levels and quality, place orders for all food and kitchen supplies per projected store demand, check delivered supplies for quality; provide inventory report detailing usage, stock level, wastage and product shelf life; support projection and ordering of supplies; oversee set‑up and cleaning of stations; direct workflow to adhere to specifications and provide recommendations to improve efficiency.
• Quality Assurance & Control – investigate causes of customer complaints regarding food quality; ensure compliance with safety procedures and guidelines; oversee preparation of all food according to SOPs to maintain consistent quality; oversee overall kitchen cleanliness and sanitary conditions; ensure equipment is in working condition; take corrective actions to resolve unsafe or non‑compliant conditions.
• People Management – lead the team by providing guidance, support and motivation; conduct induction for new hires; train and develop kitchen and kaiten staff; carry out team management activities including appraisals, disciplinary issues and communication sessions with the immediate supervisor; conduct team meetings and personal improvement plans.