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

JAPAN FOODS BRIDGE PTE. LTD.; Singapore; On-site; SGD 42,000 - 65,000; Full time

Job summary

JAPAN FOODS BRIDGE PTE. LTD. is hiring a Kitchen Supervisor to oversee daily opening/closing, supervise food prep, maintain hygiene standards, and lead restaurant staff. Role involves training new employees, managing equipment maintenance, and coordinating with central kitchen and suppliers.

The ideal candidate has a passion for Japanese cuisine, a WSQ Food Hygiene Certificate, and at least 3 years in F&B. You must be able to work weekends and adapt to a fast-paced environment.

Qualifications

• Minimum GCE N-Level or ITE qualifications.
• Minimum 3 years working experience in F&B or relevantexperience
• 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

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 hygienestandards 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

Skills

Leadership

Team player

Food safety

Multitasking

Communication

Education

GCE N-Level / ITE

Tools

WSQ Food Hygiene Certificate

Job description

Job Responsibilities

• Ensure daily opening and closing duties in the outlet areproperly executed
• Supervision of food preparation and food production toensure that food quality standards are met company SOP
• Ensure kitchen operations, food safety and hygienestandards as set in our SOP
• Recruiting & hiring of restaurant staff
• Responsible for induction training and on the job trainingof new employees and also newly promoted staff
• Train and demonstrate cooking techniques and properequipment usage to staff
• Responsible for employee's performance and discipline
• Manage stock levels of food and other related utensils andcutleries
• Manage inventory control ,usage and minimise usage
• Liaise with Central Kitchen and external suppliers forordering
• Handling the repair & maintenance of restaurantequipment
• Backend duties: stock takes, scheduling etc

Job Requirements

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