Assistant Chef/ Chef

JAPAN FOODS ENTERPRISES PTE. LTD.; Singapore; On-site; SGD 48,000 - 68,000; Full time

Job summary

JAPAN FOODS ENTERPRISES PTE. LTD. in Singapore seeks a hands-on Restaurant Operations Manager to lead daily kitchen and front-of-house duties on site. You will supervise food preparation and ensure adherence to quality and SOP standards, while recruiting and training staff and managing inventory.

Experience with Japanese cuisine and WSQ Food & Hygiene certification is preferred. A proactive leader who can work split shifts, weekends, and holidays will thrive in this role.

Qualifications

• Minimum GCE N-Level or ITE qualifications.
• Minimum 2 years working experience in F&B or relevant experience.
• Possess WSQ Food & Hygiene Certificate.
• Able to work in warm, oily and humid environment.
• Able to do split shift and work on weekends and public holidays.

Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed.
• Supervise food preparation and food production to ensure that food quality standards are met SOP.
• Maintain kitchen operations, food safety and hygiene per SOP.
• Recruit and hire restaurant staff.
• Conduct induction and on-the-job training for new and promoted staff.
• Train staff in cooking techniques and proper equipment use.
• Manage staff performance and discipline.
• Control stock levels of food and utensils.
• Manage inventory control and minimise waste.
• Coordinate with Central Kitchen and suppliers for ordering.
• Oversee repair and maintenance of equipment.
• Ensure staff comply with safety SOPs.
• Follow company safety SOP
• Perform backend duties such as stock takes and scheduling.
• Assist other outlets when required.
• Perform duties assigned by Area Manager

Skills

Team leadership

Food safety

Kitchen operations

Staff recruitment

Training & development

Education

GCE N-Level or ITE qualifications

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 Area Manager
• Minimum GCE N-Level or ITE qualifications
• Minimum 2 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