Assistant Chef

BACHMANN JAPANESE RESTAURANT PTE LTD; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A Japanese restaurant in Singapore is seeking a skilled Kitchen Manager to oversee daily operations, ensure food quality standards, and train staff. The ideal candidate should have at least 3 years of relevant experience, hold a WSQ Food & Hygiene Certificate, and possess a strong passion for Japanese cuisine. This role also involves inventory management and conducting staff training, with required adaptability to work in a fast-paced environment.

Qualifications

• Minimum 3 years working experience in F&B or relevant experience.
• Possess WSQ Food & Hygiene Certificate.
• Good understanding of procedures related to kitchen operation.

Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed.
• Responsible for induction training and on the job training of new employees.
• Manage stock levels of food and other related utensils and cutleries.

Skills

Food preparation and production supervision

Team leadership

Inventory control

Cooking techniques

Positive attitude

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 production to ensure that food quality standards are met per 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 employees' 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