Assistant Kitchen Manager: Lead Kitchen Ops & Training

IPPUDO SINGAPORE PTE. LTD.; Singapore; Sur place; SGD 29 000 - 42 000; Plein temps

Avantages offerts par ce poste

5-day work week

Meal provided

Birthday voucher

Staff Discount

Leave

Medical benefits

Long Service Award

Variable bonus

Résumé du poste

IPPUDO SINGAPORE PTE. LTD. is seeking an organized restaurant operations staff member responsible for maintaining inventory, coordinating ordering, planning weekly schedules, and leading daily store meetings to ensure smooth operations.

You will recruit part-time staff, train and coach the team, handle customer complaints, manage costs, and contribute ideas to improve service quality. Diploma in F&B Management and 1–2 years kitchen experience preferred; 5-day work week, meal provided, and staff

Qualifications

• Diploma or degree in Food and Beverage management is required.
• 1–2 years of kitchen experience preferred.
• Good work ethics including integrity, teamwork, punctuality and respect.
• Strong interpersonal and communication abilities are essential.

Responsabilités

• Maintain inventory lists and stock management.
• Order food ingredients from suppliers.
• Plan weekly schedules.
• Train and coach staff, handle staff issues and assist in evaluating staff.
• Prepare maintenance and food loss reports.
• Recruit part-time candidates.
• Assist in investigations of customer complaints.
• Lead daily store meetings and streamline processes for smooth operations.
• Assist in cost control for food and labour.

Connaissances

Customer service

Interpersonal skills

Teamwork

Problem solving

Communication skills

Formation

Diploma/Degree in Food and Beverage Management

Description du poste

IPPUDO SINGAPORE PTE. LTD. is seeking an organized restaurant operations staff member responsible for maintaining inventory, coordinating ordering, planning weekly schedules, and leading daily store meetings to ensure smooth operations.

You will recruit part-time staff, train and coach the team, handle customer complaints, manage costs, and contribute ideas to improve service quality. Diploma in F&B Management and 1–2 years kitchen experience preferred; 5-day work week, meal provided, and staff