Assistant Outlet Chef: Kitchen Ops, Training & Cost Control

Commonwealth Concepts Pte. Ltd.; Singapore; On-site; SGD 33,000 - 54,000; Full time

Job summary

Commonwealth Concepts Pte. Ltd. is seeking a Kitchen Supervisor to oversee daily kitchen operations, maintain high food quality, and ensure consistent preparation across outlets.

You will plan weekly staff schedules, manage stock, and help control labor costs while upholding safety and hygiene standards. The role requires 2–3 years of relevant experience, a Certificate in Culinary Skills, strong communication, and flexibility to work weekends and public holidays.

Qualifications

• At least 2 to 3 years of relevant working experience in a similar capacity.
• A Certificate in Culinary Skills or equivalent.
• Possess good communication skills.
• Receptive to feedback for improvement.
• Be able to perform shift duties, including working on weekends and public holidays.
• Be open to working in other outlets in our network when required.

Responsibilities

• Plan kitchen staff duty schedule weekly while ensuring sufficient staffing and minimizing labour costs.
• Order food for next week.
• Prepare, check and taste all batches of food to ensure consistency in taste, quantity, colour, temperature and presentation.
• Consider customer feedback and channel this back to Outlet Chef/Restaurant Manager.
• Organize staff stations daily and prepare work for staff.
• Review communication book daily.
• Train and teach new staff on the PastaMania way.
• Ensure minimal wastage in food preparation.
• Maintain high hygiene standards by kitchen staff.
• Ensure kitchen cleanliness.
• Control food cost.
• Perform other tasks as assigned by Management.

Skills

Staff scheduling

Food cost control

Hygiene standards

Communication skills

Training staff

Weekend/holiday shifts

Multi-outlet readiness

Education

Certificate in Culinary Skills

Job description

Commonwealth Concepts Pte. Ltd. is seeking a Kitchen Supervisor to oversee daily kitchen operations, maintain high food quality, and ensure consistent preparation across outlets.

You will plan weekly staff schedules, manage stock, and help control labor costs while upholding safety and hygiene standards. The role requires 2–3 years of relevant experience, a Certificate in Culinary Skills, strong communication, and flexibility to work weekends and public holidays.