Chef 5/8 Offs per month (New Join Bonus)

Bachmann Japanese Restaurant Pte Ltd; Singapore; Presencial; SGD 36.000 - 54.000; Jornada completa

Descripción de la vacante

Bachmann Japanese Restaurant Pte Ltd is seeking an experienced restaurant supervisor to oversee daily kitchen operations in Singapore. You will lead a team, ensure food safety and quality, manage inventory, and coordinate with the Central Kitchen and suppliers.

The role includes recruitment, training, and enforcing SOPs to maintain high standards. The ideal candidate has strong leadership, 3+ years of F&B experience, and a passion for Japanese cuisine.

Formación

• Ability to lead a team and influence performance.
• Strong knowledge of food safety and hygiene standards.
• Experience with inventory control and stock management.
• Experience in recruiting and training restaurant staff.
• Understanding of kitchen SOP and Japanese cuisine is a plus.

Responsabilidades

• Oversee daily opening and closing duties.
• Supervise food prep and production to ensure quality.
• Ensure kitchen operations and hygiene standards per SOP.
• Recruit and hire restaurant staff.
• Induction and on-the-job training for new and promoted staff.
• Demonstrate cooking techniques and proper equipment use.
• Manage staff performance and conduct disciplinary actions.
• Maintain stock levels of food, utensils and cutlery.
• Manage inventory and minimize waste.
• Liaise with Central Kitchen and suppliers for orders.
• Handle repair and maintenance of restaurant equipment.
• Backend duties: stock takes and scheduling.

Conocimientos

Team leadership

Food safety

Inventory management

Staff training

SOP compliance

Educación

GCE N-Level/ITE

Descripción del empleo

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed


• Supervision of food preparation and food production to ensure that 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

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