kitchen cooked/Assistant

RICK'S TAVERN PTE. LTD.; Singapore; On-site; SGD 40,000 - 67,000; Full time

Job summary

RICK'S TAVERN PTE. LTD. is seeking a seasoned kitchen supervisor to oversee the central kitchen's daily workflow, ensuring high-volume production meets delivery timelines and quality standards in Singapore.

You will lead large-batch cooking, ingredient preparation, and standardized recipes while maintaining taste, portioning, and presentation, and you will train staff to uphold food safety and inventory controls.

Qualifications

• Minimum 3–5 years of culinary experience, with 1–2 years in a supervisory role in central kitchen or high-volume production.
• Deep knowledge of food safety, SOPs, and inventory management.
• Strong supervisory, communication and physical stamina for fast-paced shifts.
• Willingness to work early mornings, weekends and public holidays per production cycles.

Responsibilities

• Oversee daily central kitchen workflow to meet delivery timelines and quality standards.
• Manage large-batch cooking and standardized recipe execution.
• Monitor ingredient quality and stock levels; minimize waste via portion control.
• Enforce Singapore Food Agency (SFA) and workplace safety protocols across production stations.
• Lead, train and schedule kitchen staff and ensure discipline across shifts.
• Ensure proper operation and maintenance of central kitchen equipment.

Skills

Staff supervision

Kitchen leadership

Food safety know-how

Shift coordination

Job description

Supervise Operations: Overseational central kitchen daily workflow, ensuring high-volume food production aligns with scheduled delivery timelines and quality control standards.

Food Preparation & Cooking: Overseational large-batch cooking, ingredient preparation, and standardized recipe execution while maintaining consistent taste, portioning, and presentation.

Quality & Inventory Control: Oversee raw ingredient quality, monitor stock levels, conduct stocktakes, and minimize food wastage through efficient portion control.

Hygiene & Food Safety: Maintain strict adherence to Singapore Food Agency (SFA) food safety, workplace health and safety (WSH), and hygiene protocols across all production stations.

Staff Leadership & Training: Guide, supervise, and train kitchen staff/commis chefs, managing shift scheduling and workstation discipline.

Equipment & Maintenance: Ensure correct operation and regular maintenance checks of heavy commercial central kitchen machinery and equipment.

Requirements

• Experience: Minimum 3–5 years of culinary experience, with at least 1–2 years in a supervisory or senior cook capacity (experience in a Central Kitchen or high-volume food manufacturing environment preferred).
  Technical Knowledge: Deep understanding of food safety protocols, mass food production techniques, standard operating procedures (SOPs), and inventory management systems.

  Leadership Skills: Strong supervisory capabilities, physical stamina, and clear communication skills to direct a diverse kitchen crew efficiently under tight timelines.

  Schedule Flexibility: Willingness to work early morning shifts, weekends, and public holidays as dictated by production cycles.