Chef

Soup Holdings Limited; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

Soup Holdings Limited is seeking a Kitchen Manager to oversee the culinary operations, staff, and inventory for our kitchen and events. You will manage food preparation, sourcing, and delivery to ensure quality and profitability.

Responsibilities include supervising kitchen staff, maintaining hygiene standards, planning menus with seasonal ingredients, and collaborating with the restaurant manager to optimize costs and margins. This role requires leadership and a focus on safety and efficiency.

Responsibilities

• Manage the kitchen, food preparation, supplies ordering and kitchen staff for general food service and functions.
• Oversee culinary activities of the kitchen and ensure quality and consistency across all dishes.
• Check quantity and quality of received products to ensure items are as ordered and meet standards.
• Aim to achieve food margin targets set by the Company.
• Monitor and maintain stock levels to reduce wastage and maximize profitability.
• Ensure kitchen operations are carried smoothly and effectively.
• Receive and store food supplies, equipment and utensils in appropriate storage areas.
• Maintain inventory management to ensure sufficient stock for operation efficiency.
• Ensure consistency in food quality control, hygiene and safety.
• Ensure that food handling and hygiene regulations are followed in accordance with regulations.
• Inspect equipment, work areas and general supplies to ensure conformance to health and safety standards.
• Supervise and coordinate activities of kitchen staff.
• Instruct and train other kitchen workers in 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.
• Collaborate with restaurant manager to plan and develop recipes and menus, considering seasonal availability and customer estimates.
• Manage food and manpower cost.
• Responsible for kitchen administration duties.
• Perform other reasonable job duties as requested by Superior.

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