Head Chef

Manna Pot Catering Pte Ltd; Singapore; On-site; SGD 78,000 - 123,000; Full time

Job summary

Manna Pot Catering Pte Ltd is seeking a Kitchen Operations Manager to lead the entire kitchen team and ensure the smooth operation of our central kitchens in Singapore. You will oversee performance, scheduling, training, and procurement of kitchen resources while maintaining high standards of hygiene and safety.

The role emphasizes culinary operational efficiency, seasonal menu development, cost controls, and timely reporting of food incidents to the Executive Chef.

Qualifications

• Lead the kitchen team and manage central kitchen operations.
• Uphold high hygiene and safety standards.
• Timely reporting of food incidents to Executive Chef.
• Ad hoc duties as assigned.

Responsibilities

• Provide leadership over the entire kitchen team.
• Ensure smooth operation of the central kitchens.
• Ensure high standards of hygiene in food preparation.
• Oversee scheduling and training of the entire kitchen team.
• Procure kitchen resources including equipment and inventory.

Skills

Leadership

Food safety

Team collaboration

Training

Cost management

Job description

Key Expectations:

• Ensure all kitchen KPIs are met via collaboration with the Executive Chef
• Ensure high standards of food safety and hygiene
• Ensure that any food incidents are highlighted, investigated, and reported to the Executive Chef on a timely basis
• To perform ad-hoc duties being assigned from time to time

Kitchen Operations:

• Provide leadership over the entire kitchen team
• Ensure smooth operation of the central kitchens
• Ensure high standards of hygiene in food preparation
• Oversee the work performance, scheduling and training of the entire kitchen team
• Procure kitchen resources including kitchen equipment and small-ware inventory

Culinary Operational Efficiency:

• Manage and improve culinary operational efficiency
• Create seasonal, on-trend, executable and sustainable menus
• Ensure continuous review of menu to take into consideration feedback from various stakeholders
• Write, scale, and adjust recipes as needed so they comply with food and labor cost and cost savings goals
• Conduct food tasting across the central kitchen on a regular basis.
• Ensure food allergies are safely managed

Food Safety:

• Ensure high standards of hygiene in food preparation
• Ensure any food incidents are highlighted and reported to the Executive Chef on a timely basis
• Ensure any food incidents are investigated and resolved on a timely basis with a sense of urgency
• Ensure the kitchen team is adequately trained to achieve food safety and hygiene in food preparation and delivery process