Assistant Chef

Japan Foods Holding Ltd; Singapore; On-site; SGD 33,000 - 58,000; Full time

Job summary

Japan Foods Holding Ltd is seeking a capable Kitchen Supervisor to lead daily kitchen operations, ensure food safety, and maintain high quality in a fast-paced environment. You will oversee food prep, train staff, manage stock, and ensure strict adherence to SOPs while coordinating with suppliers and maintenance teams.

Candidate should have at least 3 years in F&B, a WSQ Food & Hygiene certificate, and a passion for Japanese cuisine.

Qualifications

• Minimum GCE N-Level or ITE qualifications.
• Minimum 3 years working experience in F&B or relevant experience.
• Possess WSQ Food & Hygiene Certificate.
• Good understanding of kitchen operation procedures.
• Possess passion for Japanese cuisine.
• Able to work in warm, oily and humid environment.
• Able to perform split shifts including weekends and public holidays.
• Able to multi-task and work under pressure while upholding hygiene standards.

Responsibilities

• Ensure daily opening and closing duties are properly executed.
• Supervise food preparation to meet SOP quality standards.
• Maintain kitchen safety and hygiene per SOP.
• Recruiting and hiring restaurant staff.
• Induction and on-the-job training for new and promoted staff.
• Train and demonstrate cooking techniques and equipment usage.
• Monitor staff performance and discipline.
• Manage stock levels and inventory control; liaise with suppliers.
• Repair & maintenance coordination for restaurant equipment.
• Ensure compliance with safety SOPs and company policies.

Skills

Team leadership

Food safety awareness

Staff training

Multi-tasking

Education

GCE N-Level/ITE

WSQ Food & Hygiene Certificate

Job description

• 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
• Ensure staffs follow company safety SOP
• Follow company safety SOP
• Handle any other duties assigned by Chef
• 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