Assistant Chef (5/8 Offs Per month)

Japan Foods Holding Ltd; Singapore; On-site; SGD 47,000 - 69,000; Full time

Job summary

Japan Foods Holding Ltd in Singapore is seeking a seasoned Restaurant Manager to oversee daily operations, ensure food quality, and lead a team.

You will recruit, train, schedule staff, manage inventory, liaise with central kitchen and suppliers, and uphold safety SOPs. The role requires at least 3 years of F&B management, O-Level or ITE, and WSQ Food & Hygiene certification; weekend shifts required.

Qualifications

• Minimum GCE O-Level or ITE qualifications.
• Minimum 3 years managerial experience in F&B or relevant experience.

Responsibilities

• Oversee daily opening and closing duties.
• Supervise food preparation and production to meet SOPs.
• Ensure kitchen operations, food safety and hygiene per SOPs.
• Recruiting and hiring restaurant staff.
• Induction and on-the-job training for new and promoted staff.
• Train and demonstrate cooking techniques and equipment usage.
• Manage staff performance and discipline.
• Control stock levels of food and utensils; manage inventory.
• Coordinate with Central Kitchen and external suppliers for ordering.
• Handle repair and maintenance of restaurant equipment.
• Ensure staff follow safety SOPs and company procedures.
• Handle backend duties: stock takes, scheduling.
• Support other outlets when needed.
• Perform other duties assigned by Chef.

Skills

Team leadership

Communication

Customer service

Multitasking

Working under pressure

Education

GCE O-Level or ITE qualifications

WSQ Food & Hygiene Certificate

Job description

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
• Backend duties: stock takes, scheduling etc
• Help out at other outlets when needed.
• Handle any other duties assigned by Chef

Job Requirements

• Minimum GCE O-Level or ITE qualifications
• Minimum 3 years managerial experience in F&B or relevant experience
• Positive attitude with ability to influence and lead a team
• With F&B experience is an asset but not essential
• Pleasant and cheerful personality, energetic and team player
• Provide friendly and professional service to customers
• Able to multi-task, adapt to fast paced environment and work under pressure
• Able to perform split shift and work on weekends and public holidays
• Possess WSQ Food & Hygiene Certificate