Head Chef – Japanese Cuisine, Kitchen Leadership & Ops

JAPAN FOODS BRIDGE PTE. LTD.; Singapore; Vor Ort; SGD 42.000 - 65.000; Vollzeit

Zusammenfassung

JAPAN FOODS BRIDGE PTE. LTD. is hiring a Kitchen Supervisor to oversee daily opening/closing, supervise food prep, maintain hygiene standards, and lead restaurant staff. Role involves training new employees, managing equipment maintenance, and coordinating with central kitchen and suppliers.

The ideal candidate has a passion for Japanese cuisine, a WSQ Food Hygiene Certificate, and at least 3 years in F&B. You must be able to work weekends and adapt to a fast-paced environment.

Qualifikationen

• Minimum GCE N-Level or ITE qualifications.
• Minimum 3 years working experience in F&B or relevantexperience
• Positive attitude with ability to influence and lead a team
• Possess WSQ Food & Hygiene Certificate
• Good understanding of procedures related to kitchen operation
• Possess passion in Japanese Cuisine

Aufgaben

• Ensure daily opening and closing duties in the outlet are properly executed.
• Supervision of food preparation and food production to ensure that food quality standards are met company SOP
• Ensure kitchen operations, food safety and hygienestandards as set in our SOP
• Recruiting & hiring of restaurant staff
• Responsible for induction training and on the job training of new employees and also newly promoted staff
• Train and demonstrate cooking techniques and proper equipment usage to staff
• Responsible for employee's performance and discipline
• Manage stock levels of food and other related utensils and cutleries
• Manage inventory control, usage and minimise usage
• Liaise with Central Kitchen and external suppliers for ordering
• Handling the repair & maintenance of restaurant equipment
• Backend duties: stock takes, scheduling etc

Kenntnisse

Leadership

Team player

Food safety

Multitasking

Communication

Ausbildung

GCE N-Level / ITE

Tools

WSQ Food Hygiene Certificate

Jobbeschreibung

JAPAN FOODS BRIDGE PTE. LTD. is hiring a Kitchen Supervisor to oversee daily opening/closing, supervise food prep, maintain hygiene standards, and lead restaurant staff. Role involves training new employees, managing equipment maintenance, and coordinating with central kitchen and suppliers.

The ideal candidate has a passion for Japanese cuisine, a WSQ Food Hygiene Certificate, and at least 3 years in F&B. You must be able to work weekends and adapt to a fast-paced environment.