Head Chef: Lead Kitchen Ops, Menu Innovation & Team

UNITY HUT SERVICES PTE. LTD.; Singapore; On-site; SGD 78,000 - 123,000; Full time

Job summary

UNITY HUT SERVICES PTE. LTD. is seeking a Kitchen Manager to lead daily kitchen operations, ensuring high-quality food production and exceptional customer satisfaction.

The role requires overseeing staff, optimizing workflows, managing inventory, and enforcing safety and hygiene standards in a fast-paced restaurant environment. You will be responsible for supervising and training kitchen staff, maintaining quality and consistency, and coordinating with front-of-house to ensure timely service.

Qualifications

• Strong leadership, communication, and team management skills.
• Strong knowledge of food preparation, kitchen operations, inventory management, and quality control.
• Ability to manage kitchen operations independently in a fast-paced environment.
• Willingness to work weekends, public holidays, and flexible shifts.

Responsibilities

• Lead and oversee daily kitchen operations to ensure efficient workflow and high-quality food production.
• Prepare and cook diverse food items following established recipes and quality standards.
• Develop and standardize recipes, food preparation methods, and portion control to improve consistency and efficiency.
• Supervise kitchen staff by assigning daily duties and monitoring performance to maintain productivity.
• Train and mentor kitchen staff on food preparation techniques, hygiene practices, and operational procedures to uphold standards.
• Monitor food quality, freshness, consistency, and presentation to ensure customer satisfaction.

Skills

Leadership

Communication

Team management

Food hygiene & safety

Time management

Education

Degree in Management/Leadership or related field

Job description

UNITY HUT SERVICES PTE. LTD. is seeking a Kitchen Manager to lead daily kitchen operations, ensuring high-quality food production and exceptional customer satisfaction.

The role requires overseeing staff, optimizing workflows, managing inventory, and enforcing safety and hygiene standards in a fast-paced restaurant environment. You will be responsible for supervising and training kitchen staff, maintaining quality and consistency, and coordinating with front-of-house to ensure timely service.