Chief Chef

Bachmann Japanese Restaurant Pte Ltd; Singapore; Presencial; SGD 50.000 - 80.000; Jornada completa

Descripción de la vacante

Bachmann Japanese Restaurant Pte Ltd in Singapore is seeking an experienced Kitchen Manager to take charge of daily kitchen operations, opening and closing, and ensure readiness.

You will supervise staff, manage rosters, training, and performance, and collaborate with Central Kitchen and suppliers while upholding food safety, cost control, and maintenance.

Responsabilidades

• Take full charge of daily kitchen operations, opening and closing procedures, and operational readiness.
• Exercise independent judgment to ensure smooth and efficient kitchen workflow.
• Supervise, lead, and deploy all kitchen staff.
• Prepare kitchen duty rosters and manage manpower planning.
• Ensure staff discipline ,productivity, and compliance with company policies and SOPs.
• Conduct interviews and recommend hiring of kitchen staff.
• Provide induction training, on-the-job training, and skills upgrading for staff.
• Conduct performance evaluation and recommend confirmation, promotion, disciplinary action, and termination where necessary.
• Oversee food preparation and production to ensure company quality standards are met.
• Enforce food safety, hygiene, and sanitation standards in compliance with company SOP and regulatory requirements.
• Manage inventory control, food usage, and minimise wastage.
• Liaise with Central Kitchen and external suppliers for ordering and stock replenishment.
• Be accountable for kitchen cost control and stock management.
• Oversee the proper use, maintenance, and repair of kitchen equipment.
• Conduct stock takes, scheduling, and reporting of kitchen performance.
• Report kitchen operations and issues to the Area Manager.
• Ensure all kitchen staff comply with workplace safety and company safety SOP.
• Assist other outlets when required.
• Perform any other managerial duties as assigned by Management

Descripción del empleo

• Overall Kitchen Management
• Take full charge of daily kitchen operations, opening and closing procedures, and operational readiness.
• Exercise independent judgment to ensure smooth and efficient kitchen workflow.
• Supervision and Control of Kitchen Staff
• Supervise, lead, and deploy all kitchen staff.
• Prepare kitchen duty rosters and manage manpower planning.
• Ensure staff discipline ,productivity, and compliance with company policies and SOPs.
• Authority in Recruitment and HR Matters
• Conduct interviews and recommend hiring of kitchen staff.
• Provide induction training, on-the-job training, and skills upgrading for staff.
• Conduct performance evaluation and recommend confirmation, promotion, disciplinary action, and termination where necessary.
• Food Quality, Safety, and Compliance
• Oversee food preparation and production to ensure company quality standards are met.
• Enforce food safety, hygiene, and sanitation standards in compliance with company SOP and regulatory requirements.
• Inventory, Cost, and Supplier Management
• Manage inventory control, food usage, and minimise wastage.
• Liaise with Central Kitchen and external suppliers for ordering and stock replenishment.
• Be accountable for kitchen cost control and stock management.
• Equipment and Maintenance
• Oversee the proper use, maintenance, and repair of kitchen equipment.
• Administrative and Reporting Duties
• Conduct stock takes, scheduling, and reporting of kitchen performance.
• Report kitchen operations and issues to the Area Manager.
• Safety Enforcement
• Ensure all kitchen staff comply with workplace safety and company safety SOP.
• Ad-hoc Managerial Duties
• Assist other outlets when required.
• Perform any other managerial duties as assigned by Management