CHEF

KABE NO ANA PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

KABE NO ANA PTE. LTD. in Singapore seeks a Kitchen Operations Leader to oversee the preparation and delivery of high-quality menu items aligned with our concept.

You will manage station workflows, supervise staff, monitor inventory and food cost models, and ensure safety, cleanliness, and adherence to SOPs across the kitchen.

Responsibilities

• Lead kitchen operation team to prepare and deliver quality menu in line with concept offering
• Oversee the implementation of processes and guidelines in Kitchen Operations
• Train & develop kitchen staff to meet highest quality standards
• Position kitchen staff according to operation needs to maximize efficiencies
• Manage kitchen inventory quality and supplier deliveries
• Understand food cost models and their impact on profitability
• Menu Execution and Delivery
• Supervise stations to deliver orders following defined cooking processes, recipes and safety standards
• Conduct final checks on finished products for quality and presentation
• Manage kitchen inventory levels and ordering based on projected demand
• Provide inventory reports detailing usage, stock, wastage and shelf life
• Oversee setup and cleaning of stations by staff
• Oversee workflow to ensure adherence to specifications and improve efficiency
• Investigate causes of customer complaints related to food quality
• Ensure safety procedures and guidelines are followed
• Oversee preparation of food per SOPs to maintain quality
• Maintain kitchen cleanliness and sanitary conditions and equipment functionality
• Take corrective actions for unsafe/non-compliant conditions
• Lead and motivate the team, provide guidance and support
• Conduct inductions for new hires and develop staff in line with SOPs
• Carry out team management activities including appraisals and disciplinary handling
• Engage in performance conversations and development plans with team members

Job description

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering
• Oversee the implementation of processes and guidelines in Kitchen Operations
• Train & develop kitchen staff in the preparation of all meals to the highest quality standards
• Position kitchen staff according to operation needs to maximize kitchen efficiencies
• Manage quality and level of kitchen inventory as well as products delivered from suppliers
• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery
• Understand food cost models and how these impact profitability of restaurants
• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard
• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu
• Kitchen Processes and Concept Development
• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies
• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity
• Oversee the setting up and cleaning of stations by staff
• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency
• Quality Assurance & Control
• Investigate causes and reasons for customer complaints pertaining to food quality
• Oversee operations to ensure compliance with all safety procedures and guidelines
• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality
• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition
• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety
• People Management
• Lead team by providing guidance, support and motivation
• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices
• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor
• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor