Culinary Management Trainee 管理培训生 (Manager Track)

DRIM Korean Steakhouse; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A premier Korean dining establishment in Singapore seeks a Management Trainee (Back of House Operations) to join their F&B team. This role includes comprehensive training across various kitchen stations, focusing on Korean cuisine. The ideal candidate is passionate, eager to learn, and will participate in daily operations, including food preparation and inventory management. This 12-month program offers structured career advancement and potential progression to leadership roles. Competitive salary and benefits available.

Benefits

Structured career development and advancement opportunities

Competitive base salary, incentives and reward schemes

Staff Discounts across INITIA brands

Qualifications

• No experience required; fresh graduates are welcome to apply!
• Willingness to work in a fast-paced kitchen environment.
• Positive attitude, strong work ethic, and eagerness to learn.

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.

Skills

Passionate about F&B and Korean cuisine

Strong verbal and written communication skills

Customer-oriented

Education

Degree in Culinary Arts, Hospitality, or related field

Job description

Job Title: Management Trainee (Back of House Operations)

Job Level: Junior/Entry Level

Department: F&B Department

Location: Orchard Central, Singapore

Salary: $3,700/month

Working days: 5-6 days a week

Job Overview

INITIA Group is looking for a passionate and dedicated Management Trainee (Culinary) to join our growing F&B team. This 12‑month intensive hands‑on program is designed to equip aspiring culinary professionals with the knowledge, skills, and real‑world experience to grow into future kitchen leaders.

You will be rotated across our signature outlets to master back‑of‑house operations, traditional and modern cooking methods, and kitchen leadership responsibilities. Trainees will be mentored by experienced culinary leaders while taking on increasing responsibility throughout each phase of the program.

Core 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

Job Specifications

• Degree in Culinary Arts, Hospitality, or related field preferred
• No experience required; fresh graduates are welcome to apply!
• Passionate about 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 & effective verbal and written communication skills
• Customer‑oriented, confident, and a leader type

Key Deliverables

• Completion of all kitchen training units and station rotations
• Pass menu and dishes knowledge assessments with accuracy
• Resolve guest concerns with appropriate follow‑up and service recovery and achieve positive guest service rating in feedback reviews
• Complete opening/closing checklists with minimal supervision
• Assist with monthly stock counts and weekly par ordering procedures
• Draft and submit a weekly roster by Month 11, with minimal revisions needed
• Successfully complete all modules in the 12‑month training program
• Followed by 1 year of leadership shadowing at one of the signature restaurants
• Potential career progression to CDP or Jr. Sous Chef, based on performance

Benefits

• Structured career development and advancement opportunities
• One‑year rotational program that will give you exposure to various roles within the BOH F&B Operations
• Intensive all‑operations training to hone you into becoming one of our future managers
• Competitive base salary, incentives and reward schemes
• Grooming Allowances and Staff Discounts across INITIA brands

Among our many F&B brands are:

DRIM was born out of a passion for bringing these traditions to life, blending the rich heritage of Korean cuisine with innovative concepts to create something truly exceptional. At DRIM, we are dedicated to offering a culinary experience that transcends the ordinary and we embrace the essence of "deurim" (드림), a Korean term that signifies the act of "presenting" with utmost respect and sincerity.

MODU Samgyetang – Singapore’s first premium Samgyetang specialty restaurant, inspired by the Korean word "모두," meaning "everyone." MODU offers a wholesome, traditional Korean dining experience focused on nutritious herbal flavors.

Song Gye Ok Singapore – A popular chicken grill restaurant originally from Seongsu, Seoul. Famous for its signature grilled 6‑part chicken cuts and herbal Samgyetang, it brings the charm of Korean dining culture to Singapore.

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