Kitchen Lead: Menu Craft & Team Performance

MOUNT FABER LEISURE GROUP PTE. LTD.; Singapore; On-site; SGD 50,000 - 74,000; Full time

Job summary

Mount Faber Leisure Group Pte. Ltd. in Singapore is seeking a Kitchen Supervisor to assist the Head Chef in daily operations, guide the kitchen team, and ensure dishes meet established recipes and quality standards.

You will monitor food costs, inventory, and stock, help with menu planning and new product testing, and uphold high hygiene and safety standards while coordinating staff scheduling and training.

Qualifications

• 3–5 years of relevant kitchen supervisory experience.
• Strong leadership and communication skills.
• Solid understanding of food cost, inventory management, and portion control.
• Knowledge of recipes, cooking techniques, and kitchen operations.
• Commitment to high hygiene and safety standards.

Responsibilities

• Assist the Head Chef in daily kitchen operations.
• Supervise and motivate the kitchen team for efficient service.
• Ensure all dishes follow established recipes and quality standards.
• Monitor food preparation, portions, presentation, and consistency.
• Assist with menu planning, recipe development, and product testing.
• Monitor costs, wastage, inventory, and stock usage to maintain target COGS.
• Conduct regular stock checks and assist with ordering.
• Ensure proper storage, labeling, rotation, and handling of food.
• Maintain high standards of hygiene, cleanliness, and food safety.
• Assist with staff scheduling, training, and performance management.
• Communicate daily operational needs in kitchen briefings.
• Support special events and other culinary requirements.

Skills

Leadership

Food cost control

Inventory management

Culinary knowledge

Staff training

Job description

Mount Faber Leisure Group Pte. Ltd. in Singapore is seeking a Kitchen Supervisor to assist the Head Chef in daily operations, guide the kitchen team, and ensure dishes meet established recipes and quality standards.

You will monitor food costs, inventory, and stock, help with menu planning and new product testing, and uphold high hygiene and safety standards while coordinating staff scheduling and training.