Assistant Sous Chef: Lead Kitchen & Menu Quality

MINOR FOOD GROUP (SINGAPORE) PTE. LTD.; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

MINOR FOOD GROUP (SINGAPORE) PTE. LTD. seeks an experienced Kitchen Manager to lead the kitchen team, ensure strict food safety and quality, and manage costs. You will coordinate with Restaurant and Kitchen Managers, oversee ordering, inventory, and schedules, and implement sanitation practices.

The role requires a Professional Certificate in Culinary Arts and at least 1 year of management experience in kitchen operations, with the ability to develop menus and supervise a diverse culinary team.

Qualifications

• Minimum 1 year of experience in managing a kitchen team, food cost and food quality control.
• Proficiency in menu development and kitchen operations.
• Proficient with MS Word, Excel and PowerPoint for administrative tasks.

Responsibilities

• Inform the Restaurant Manager about kitchen team issues or concerns.
• Gather feedback on food and drinks menu with Restaurant Manager / Kitchen Manager to align with guest requirements.
• Check and correct grooming of team members.
• Maintain clean and tidy kitchen presentation at all times and check contractor dishwasher cleanliness.
• Notify expenses and equipment needs during RM/Assistant absence.
• Order goods according to par stock and monitor stock levels.
• Organize order lines, food safety and hygiene.
• Motivate kitchen team to deliver smooth cooking and guest satisfaction.
• Coordinate planning, budgeting and purchasing for all food items.
• Specialize in Thai/ Asian/ Western cuisine.

Skills

Kitchen management

Food cost control

Food quality control

Computer literacy

Education

Professional Certificate in Culinary Arts

Tools

Word

Excel

PowerPoint

Job description

MINOR FOOD GROUP (SINGAPORE) PTE. LTD. seeks an experienced Kitchen Manager to lead the kitchen team, ensure strict food safety and quality, and manage costs. You will coordinate with Restaurant and Kitchen Managers, oversee ordering, inventory, and schedules, and implement sanitation practices.

The role requires a Professional Certificate in Culinary Arts and at least 1 year of management experience in kitchen operations, with the ability to develop menus and supervise a diverse culinary team.