Kitchen Chef

SARGEANT-LEE GROUP HOLDINGS PTE. LTD.; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

SARGEANT-LEE GROUP HOLDINGS PTE. LTD. seeks an experienced Kitchen Supervisor to oversee daily kitchen operations, ensure food quality, and support menu planning in Singapore.

You will supervise kitchen staff, manage inventory and hygiene records, coordinate with front-of-house, and contribute to cost-control initiatives while working shift patterns and weekends/public holidays.

Qualifications

• Training will be provided
• Must be able to work on weekends & PH
• Shift work
• Working hours up to 12 hours per day
• 4 days off per month

Responsibilities

• Oversee daily kitchen operations and workflow.
• Ensure timely food preparation and service to standard.
• Monitor portion control, presentation, and food quality.
• Assist in menu planning, seasonal updates, new dishes.
• Supervise kitchen staff and guide daily tasks.
• Coordinate with Outlet Manager, Head Chef, and service team.
• Maintain records for HACCP, cleanliness, and maintenance.
• Assist in staff rosters, shifts, and leave planning.
• Handle customer feedback related to food quality.

Skills

Kitchen Ops

Staff Supervision

Food Safety

Inventory Mgmt

Cost Control

F&B Coordination

Job description

Job Description & Requirements

Key Responsibilities

1. Kitchen Operations Management

   Assist in overseeing daily kitchen operations and workflow.

   Ensure timely food preparation and service in accordance with company standards.

   Monitor portion control, presentation, and food quality.

   Support menu planning, seasonal updates, and new dish introductions.

2. Staff Supervision & Training

   Supervise and guide kitchen staff in daily tasks.

   Assist in staff scheduling, attendance, and performance monitoring.

   Conduct on-the-job training to ensure consistent food quality and safety practices.

   Foster a positive and efficient working environment.

3. Food Safety & Hygiene

   Ensure all kitchen operations comply with food safety and hygiene regulations (NEA / SFA standards if in Singapore).

   Conduct regular checks on cleanliness, storage, and waste management.

   Maintain proper records for temperature logs, cleaning schedules, and food expiry.

4. Inventory & Cost Control

   Assist in managing inventory levels and daily stock usage.

   Conduct stock checks and support monthly inventory reporting.

   Monitor food wastage and assist in cost control initiatives.

   Coordinate with suppliers and assist in receiving goods and verifying quality.

5. Coordination & Communication

   Liaise with the Outlet Manager, Head Chef, and service team to ensure smooth operations.

   Support communication between kitchen and front-of-house for accurate order handling.

   Handle customer feedback related to food quality or kitchen service when required.

6. Administrative Support

   Assist in maintaining kitchen documentation, including schedules, HACCP checklists, and reports.

   Support management in planning staff rosters, shift changes, and leave arrangements.

   Participate in meetings and contribute to continuous improvement initiatives.

Requirements

• Training will be provided
• Must be able to work on weekends & PH
• Shift work
• Working hours up to 12 hours per day.
• 4 days off per month