Chef

SOUP RESTAURANT SINGAPORE PTE. LTD.; Singapore; On-site; SGD 45,000 - 65,000; Full time

Job summary

SOUP RESTAURANT SINGAPORE PTE. LTD. is seeking a Kitchen Manager to oversee culinary operations in Singapore. Responsibilities include managing food preparation, ordering supplies, and supervising kitchen staff to ensure high standards of food quality and hygiene.

The ideal candidate will manage costs and inventory effectively while inspiring and training a team for successful kitchen operations. This role offers an opportunity to implement efficient practices and contribute to menu development.

Qualifications

• Oversee all culinary activities and ensure high quality standards.
• Manage kitchen staff and maintain inventory for operational efficiency.
• Ensure compliance with food safety and hygiene regulations.

Responsibilities

• Manage the kitchen and food preparation for service and functions.
• Supervise kitchen staff and coordinate daily operations.
• Collaborate with management to develop recipes and menus.

Skills

Culinary activities management

Inventory management

Food quality control

Staff supervision and training

Cost management

Job description

Manage the kitchen, food preparation, supplies ordering and kitchen staff for general food service and functions.

Kitchen Management

• Overall responsible for culinary activities of the kitchen
• Check the quantity and quality of received products to ensure items are as ordered and standards are met
• Achieve food margin set by the Company
• Monitor and maintain stock levels to reduce wastage and to maximize profitability
• Ensure kitchen operations are carried smoothly and effectively
• Receive and store food supplies, equipment and utensils in refrigerators, cupboards and other storage areas
• Responsible for inventory management to ensure sufficient stock for operation efficiency

Hygiene and Workplace Safety Management

• Ensure consistency in food quality control, hygiene and safety
• Ensure that food handling and hygiene regulations are followed in accordance with regulations

Equipment Management

• Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards

People Management

• Supervise and coordinate activities of kitchen staff
• Instruct and train other kitchen workers in the preparation, cooking, garnishing, and presentation of food
• Inspire and motivate the team to achieve food specifications
• Assist in recruitment of kitchen staff
• Manage a team of chefs and their areas of responsibilities

Sales Management

• Collaborate with restaurant manager to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers

Cost Management

• Manage food and manpower cost

Administration

• Responsible for kitchen administration duties

Perform other reasonable job duties as requested by Superior