Head Western Kitchen & Multi-Outlet Ops (Night Shifts)

Y and L Management; Singapore; On-site; SGD 48,000 - 72,000; Full time

Job summary

Y and L Management is seeking a seasoned kitchen leader to oversee western cuisine operations across multiple outlets in Singapore. You will manage procurement, food preparation, and staff coordination, ensuring high standards of hygiene and guest satisfaction.

The role requires ordering supplies, adjusting recipes for dietary needs, and maintaining consistent food quality during busy service periods.

Qualifications

• Minimum 5 years experience in western cuisine.
• Experience in western cuisine kitchen operations.
• Knowledge of good hygiene practices.
• Willing to work long hours and OT when required.
• Understanding of western spices.

Responsibilities

• Overall in charge of kitchen operations.
• Procurement, selection, inspection and preparation of ingredients.
• Cut various meats and vegetables as per established specification.
• Track inventory stock in kitchen and conduct daily order.
• Cleans food preparation areas as determined by law and company policy.
• Prepares food to the specifications of the client.
• Prepares food before the arrival of guests.
• Make adjustments to food items to accommodate guests with allergies or specific diets.
• Manage other employees in kitchen.
• Liaise with front-of-house to ensure proper food service temperature.
• Season food according to recipes or company needs.
• Order ingredients and spices as needed.
• Operate kitchen appliances (blender, oven, grill).
• Portion, arrange, and garnish food per client preference.
• Direct and lead the food assembly process.
• Conduct regular inspections for standards, cleanliness and sanitation of kitchen equipment.

Skills

Western cuisine

Kitchen operations

Inventory management

Hygiene practices

Job description

Y and L Management is seeking a seasoned kitchen leader to oversee western cuisine operations across multiple outlets in Singapore. You will manage procurement, food preparation, and staff coordination, ensuring high standards of hygiene and guest satisfaction.

The role requires ordering supplies, adjusting recipes for dietary needs, and maintaining consistent food quality during busy service periods.