Culinary Leadership Trainee — 1-Year BOH Rotation

DRIM Korean Steakhouse; Singapore; On-site; SGD 38,000 - 45,000; Full time

Job summary

INITIA Group is seeking a passionate Management Trainee (Culinary Operations) to join our F&B team in Singapore. This 12-month intensive program rotates you across signature outlets to master back-of-house operations, cooking methods, and kitchen leadership.

You will be mentored by senior culinary leaders, take on increasing responsibility, and contribute to menu planning, cost control, and quality across a fast-paced BOH environment.

Qualifications

• Degree in Culinary Arts or Hospitality preferred
• Fresh graduates welcome to apply
• Passion for F&B and Korean cuisine
• Willingness to work in a fast-paced kitchen environment
• Positive attitude, strong work ethic, and eagerness to learn
• Willing to work on shifting schedule and across different outlets
• Strong verbal and written communication skills
• Customer-oriented, leader-type mindset

Responsibilities

• Participate in comprehensive kitchen training across multiple stations and concepts
• Support daily kitchen operations including food preparation, hygiene checks, and quality control
• Assist in cooking and plating Korean dishes, especially Samgyetang and grilled specialties
• Learn inventory handling, ordering, and stock receiving procedures
• Coordinate with front-of-house team for smooth service execution
• Understand and maintain HACCP and food safety standards
• Track kitchen costs, monitor portioning, and reduce food waste
• Contribute ideas for menu planning and kitchen efficiency
• Take part in staff coordination and training of junior kitchen crew
• Support Head Chef in shift supervision, vendor management, and kitchen audits

Education

Degree in Culinary Arts, Hospitality, or related field

Job description

INITIA Group is seeking a passionate Management Trainee (Culinary Operations) to join our F&B team in Singapore. This 12-month intensive program rotates you across signature outlets to master back-of-house operations, cooking methods, and kitchen leadership.

You will be mentored by senior culinary leaders, take on increasing responsibility, and contribute to menu planning, cost control, and quality across a fast-paced BOH environment.