Executive Kitchen Lead: Menu Innovation & Ops

rajapalayam anandas pte. ltd.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

rajapalayam anandas pte. ltd. is seeking a Kitchen Manager to oversee daily kitchen operations, ensuring consistency and high-quality food presentation. You will lead a team of Senior Cooks and kitchen staff, plan menus, manage inventory, and uphold Singapore’s food safety standards.

The role involves developing innovative dishes, controlling costs, training staff, and coordinating with management on promotions and growth opportunities to deliver exceptional dining experiences.

Responsibilities

• Oversee daily kitchen activities, including food preparation, cooking, and plating to ensure consistency and quality.
• Develop new, innovative dishes and construct menus that align with the restaurant’s concept, quality, and cost standards.
• Lead and manage overall kitchen operations, ensuring smooth daily workflow
• Plan, design, and update menus according to cuisine standards and customer demand
• Supervise and guide Senior Cooks, cooks, and kitchen assistants
• Maintain high standards of food quality, taste, and presentation
• Monitor food preparation processes to ensure consistency and hygiene
• Control food costs, portioning, and minimize wastage
• Source and liaise with suppliers for quality ingredients and pricing
• Ensure full compliance with food safety and hygiene regulations in Singapore
• Train kitchen staff and improve team performance and efficiency
• Manage inventory, stock ordering, and kitchen equipment maintenance
• Coordinate with management for promotions, new dishes, and business growth
• Handle customer feedback related to food quality and make improvements

Job description

rajapalayam anandas pte. ltd. is seeking a Kitchen Manager to oversee daily kitchen operations, ensuring consistency and high-quality food presentation. You will lead a team of Senior Cooks and kitchen staff, plan menus, manage inventory, and uphold Singapore’s food safety standards.

The role involves developing innovative dishes, controlling costs, training staff, and coordinating with management on promotions and growth opportunities to deliver exceptional dining experiences.