Junior Sous Chef: Lead Kitchen Ops & Team Training

24K MAGIC PTE. LTD.; Singapore; On-site; SGD 54,000 - 84,000; Full time

Benefits offered by this job

Special Birthday Treat

Performance Rewards

Well-being matters: staff meals and $0

Uniforms provided

Night transport

Career growth opportunities

Education support

Employee Assistance Program

Discounts on company products/services

Job summary

24K MAGIC PTE. LTD. in Singapore seeks an experienced Kitchen Manager to lead all chefs and kitchen staff, ensuring quality, efficiency and profitability of daily operations.

You will supervise the Chef De Partie, manage stock, schedules and training, and coordinate menu planning with the Corporate Executive Chef. At least 3 years in F&B/kitchen leadership and a diploma in F&B Services are required. This role is on-site in Singapore.

Qualifications

• Must have Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.
• Minimum 3 years' relevant kitchen/restaurant experience.
• Proficient in kitchen operations and team supervision.

Responsibilities

• Manage and supervise the kitchen and all chefs and kitchen staff.
• Oversee daily operations, equipment maintenance, and stock deliveries.
• Report to Head Chef / Sous Chef on staff and operations.
• Ensure quality, cleanliness, and adherence to budget.
• Lead staff briefings, training, and periodic evaluations.
• Coordinate menu planning, recipe updates, and promotions.
• Ensure compliance with rules and safety regulations.
• Coordinate transportation and late-night shifts as needed.
• Attend weekly meetings with Corporate Executive Chef and Chef De Cuisine.
• Adhere to company policies and maintain stock levels.

Skills

culinary

Education

Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management

Job description

24K MAGIC PTE. LTD. in Singapore seeks an experienced Kitchen Manager to lead all chefs and kitchen staff, ensuring quality, efficiency and profitability of daily operations.

You will supervise the Chef De Partie, manage stock, schedules and training, and coordinate menu planning with the Corporate Executive Chef. At least 3 years in F&B/kitchen leadership and a diploma in F&B Services are required. This role is on-site in Singapore.