Delivery Manager cum Head Chef

KOMALA'S FOODS & SERVICES PTE. LTD.; Singapore; On-site; SGD 45,000 - 60,000; Full time

Job summary

A leading culinary services company in Singapore is seeking a skilled kitchen manager to oversee kitchen operations. The successful candidate will be responsible for menu preparation, staff training, and ensuring compliance with food safety regulations. You should be able to manage food costs effectively and maintain high quality in food preparation. Commitment to work on weekends and public holidays is required, and the role involves active participation in daily kitchen operations and creative menu planning.

Qualifications

• Proven experience in kitchen management and food preparation.
• Strong knowledge of health and safety regulations in the kitchen.
• Ability to manage kitchen staff effectively.

Responsibilities

• Prepare and cook food for clients.
• Ensure maintenance of kitchen equipment.
• Manage daily kitchen operations.

Skills

Kitchen management

Menu planning

Food cost management

Food safety compliance

Staff training

Job description

• Must need to work on weekends and public holidays
• Preparation of menus relevant to a diversity of clients
• Ordering and stock control of food and related items
• Participating in the development of training and appraisal of kitchen staff
• Preparation and cooking of food for clients
• Maintain a clean and tidy kitchen
• Ensure the maintenance of kitchen equipment and report any breakdown
• Ensure kitchen security at all times
• Adhere to all policies
• Health and Safety at Work
• Environmental Health Regulations
• Care Home Safety Policy
• Able to work weekends and public holidays
• Able to work rotating shift
• Able to work early morning & late night whenever required
• Willing to work long hours whenever required
• Perform other duties as assigned by management
• Daily operations of the kitchen including production, preparation & presentation.
• Ensure all items of highest quality at all times.
• Efficient management of food costs & wastage.
• Maximizing the overall food & beverage department profit.
• Quality levels of production including cleanliness, sanitation & hygiene.
• Creative menu planning on a timely basis
• In-charge of the kitchen
• Monitor kitchen flow
• Procurement & purchasing
• Staffing & timetable
• Daily operations of the kitchen including production, preparation & presentation.
• Ensure all items of highest quality at all times.
• Efficient management of food costs & wastage.
• Maximizing the overall food & beverage department profit.