Chef 5/8 Offs per month

JAPAN FOODS ENTERPRISES PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A leading restaurant group in Singapore is seeking an experienced kitchen manager to oversee daily operations, ensuring food safety and hygiene standards are met. Responsibilities include staff training, inventory control, and liaising with suppliers. Candidates should have a minimum of three years of relevant experience and hold a WSQ Food & Hygiene Certificate.

Qualifications

• Minimum 3 years working experience in F&B or relevant experience.
• Good understanding of procedures related to kitchen operation.
• Possess WSQ Food & Hygiene Certificate.

Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed.
• Supervision of food preparation and food production to meet quality standards.
• Manage stock levels of food and utensils, liaising with suppliers.

Skills

Supervision of food preparation

Team leadership

Inventory management

Cooking techniques training

Food hygiene management

Education

GCE N-Level or ITE qualifications

Job description

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed
• Supervision of food preparation and food production to ensure food quality standards are met company SOP
• Ensure kitchen operations, food safety and hygiene standards as set in our SOP
• Recruiting & hiring of restaurant staff
• Responsible for induction training and on the job training of new employees and also newly promoted staff
• Train and demonstrate cooking techniques and proper equipment usage to staff
• Responsible for employee's performance and discipline
• Manage stock levels of food and other related utensils and cutleries
• Manage inventory control ,usage and minimise usage
• Liaise with Central Kitchen and external suppliers for ordering
• Handling the repair & maintenance of restaurant equipment
• Backend duties: stock takes, scheduling etc
• Handle any other duties assigned by Chef

Job Requirements

• Minimum GCE N-Level or ITE qualifications
• Minimum 3 years working experience in F&B or relevant experience
• Positive attitude with ability to influence and lead a team
• Possess WSQ Food & Hygiene Certificate
• Good understanding of procedures related to kitchen operation
• Possess passion in Japanese Cuisine
• Able to work in warm, oily and humid environment
• Able to do split shift and work on weekends and public holidays
• Able to multi-task, adapt to fast paced environment and work under pressure
• Uphold excellent food hygiene and kitchen safety practices