KITCHEN F&B MANAGER

DOMESTIC MAID SPECIALIST; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A catering service provider in Singapore is seeking a skilled Kitchen Supervisor to oversee daily kitchen operations and ensure the highest standards of food quality and safety. The ideal candidate will have 3–5 years of experience in the food and beverage industry, with at least 2 years in a supervisory role. Responsibilities include developing kitchen SOPs, coordinating with service teams, and conducting training for staff in compliance with food hygiene regulations. Commitment to operational excellence is essential.

Qualifications

• Minimum 3–5 years in F&B with 2 years in a supervisory or managerial kitchen role.
• Strong leadership and team management skills.
• Excellent understanding of food safety, hygiene, and kitchen operations.

Responsibilities

• Oversee daily kitchen operations and ensure food quality.
• Develop and implement kitchen SOPs and hygiene standards.
• Coordinate communication between kitchen and service teams.

Skills

Leadership

Team management

Food safety knowledge

Cost control

Multitasking

Problem-solving

Job description

Job Responsibilities

• Oversee daily kitchen operations to ensure smooth workflow, timely food preparation and consistent food quality.
• Develop and implement kitchen SOPs, hygiene standards, and food safety procedures.
• Coordinate between kitchen and service teams to ensure efficient communication and order accuracy.
• Assist in menu development, new dish creation, portion control and cost analysis.
• Maintain high standards of food presentation, taste consistency and recipe adherence.
• Conduct regular food tasting, quality checks and kitchen audits.
• Conduct safety and hygiene training for new and existing staff.
• Ensure compliance with SFA/NEA food hygiene regulations and workplace safety standards.
• Maintain cleanliness and organisation of the kitchen environment.
• Conduct regular equipment maintenance checks and report issues promptly.
• Prepare operational reports (inventory, wastage, performance, costing).
• Support management in strategic planning, budget preparation and operational improvement.
• Assist in planning promotions, seasonal menus and special events.

Job Requirements

• Minimum 3–5 years of experience in F&B, with at least 2 years in a supervisory or managerial kitchen role.
• Strong leadership, team management
• Excellent understanding of food safety, hygiene and kitchen operations.
• Good knowledge of cost control, inventory management and supplier negotiation.
• Ability to handle pressure, multitask and solve operational problems quickly.
• Able to work shifts, weekends and public holidays.
• Strong sense of responsibility, initiative and commitment to operational excellence.