Culinary Operations & Kitchen Leadership

White Restaurant; Singapore; Presencial; SGD 90.000 - 130.000; Jornada completa

Descripción de la vacante

White Restaurant is seeking an experienced Culinary Operations & Kitchen Leadership to lead our kitchen operations, drive culinary excellence and ensure consistent food quality across our restaurant network. The successful candidate will oversee kitchen leadership, menu development, manpower planning, food cost management and strict adherence to food safety standards, SOPs and hygiene.

This role requires strong people development, operational discipline and the ability to deliver a superb dining

Formación

• Diploma or professional qualification in Culinary Arts or related field.
• Minimum 5–8 years in restaurant kitchen operations.
• At least 3 years supervisory or leadership experience.
• Experience in cost control and inventory management.
• Knowledge of SFA food safety and hygiene standards.
• Strong leadership and communication skills.
• Able to work weekends and holidays.

Responsabilidades

• Oversee kitchen operations and ensure smooth daily operations.
• Lead and manage kitchen teams including sous chefs and assistants.
• Plan manpower according to requirements.
• Ensure timely food prep, consistency and efficient service.
• Develop menus, recipes and cooking procedures.
• Maintain food quality, taste and presentation.
• Monitor food costs, wastage and inventory.
• Ensure compliance with food safety, hygiene and SOPs.
• Train and develop kitchen staff.
• Improve kitchen productivity with ops improvements.

Conocimientos

Kitchen leadership

Food quality control

Menu development

Cost management

Staff training

Food safety

Operations management

SOP compliance

Staff scheduling

Educación

Diploma in Culinary Arts

Descripción del empleo

JOB SUMMARY

We are looking for an experienced and passionate Culinary Operations & Kitchen Leadership to lead our kitchen operations, drive culinary excellence and ensure consistent food quality across our restaurant operations.

The successful candidate will be responsible for kitchen leadership, menu development, manpower planning, food cost management, operational efficiency and maintaining high standards of food safety and hygiene.

This is an excellent opportunity for a strong culinary leader who enjoys developing people, improving kitchen performance and delivering an exceptional dining experience.

KEY RESPONSIBILITIES

1. Kitchen Leadership & Operations

• Oversee the overall kitchen operations and ensure smooth daily operations.

• Lead, supervise and manage kitchen teams, including Sous Chefs, Chef de Partie and kitchen assistants.

• Plan and allocate manpower according to operational requirements.

• Ensure timely food preparation, consistency and efficient service delivery.

2. Food Quality & Culinary Excellence

• Maintain consistent food quality, taste, presentation and portion standards.

• Develop, review and improve recipes, menus and cooking procedures.

• Introduce new dishes and recommend improvements to existing menu offerings.

• Ensure all dishes meet company standards and customer expectations.

3. Cost & Inventory Management

• Monitor food costs, kitchen expenses and wastage.

• Manage food purchasing, stock levels, inventory and supplier coordination.

• Ensure proper storage, stock rotation and portion control.

• Implement cost-saving initiatives without compromising food quality.

4. Food Safety & Hygiene Compliance

• Ensure compliance with SFA food safety, hygiene and sanitation requirements.

• Maintain cleanliness and proper housekeeping standards across all kitchen areas.

• Conduct regular kitchen inspections and ensure corrective actions are implemented.

• Ensure all kitchen employees follow food safety and operational SOPs.

5. Training & People Development

• Train, coach and develop kitchen employees.

• Identify skill gaps and implement on-the-job training.

• Build a disciplined, productive and collaborative kitchen team.

• Monitor staff performance, attendance and productivity.

6. Operational Improvement

• Work closely with Operations and Management to improve kitchen productivity.

• Review operational challenges and implement effective solutions.

• Establish and maintain standard recipes, preparation methods and kitchen SOPs.

• Support new outlet openings, kitchen setup and operational requirements when required.

QUALIFICATIONS & EXPERIENCE

• Diploma or professional qualification in Culinary Arts, Food Production or a related discipline preferred.

• Minimum 5–8 years of relevant experience in restaurant kitchen operations.

• At least 3 years of supervisory or kitchen leadership experience.

• Proven experience managing kitchen teams and daily food production.

• Strong knowledge of food costing, inventory management and kitchen operations.

• Good understanding of food safety, hygiene and SFA requirements.

• Strong leadership, communication, problem-solving and organisational skills.

• Able to work in a fast-paced restaurant environment, including weekends and public holidays.