Kitchen Manager

A|S CULINARY CREATIONS PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Goreng Story, run by A|S Culinary Creations Pte Ltd in Singapore, is seeking a hands-on Central Kitchen Manager to lead production for both restaurant and catering operations.

You will manage daily central kitchen production, schedule prep, batch cook, ensure on-time dispatch, supervise a kitchen team, and maintain food safety and cost controls. A degree in culinary arts and at least 3 years of supervisory kitchen experience are required.

Qualifications

• Degree in culinary arts, hospitality, food service management, or related field.
• Minimum 3 years of kitchen experience, including supervising a team.
• Hands-on ability to prepare dishes on the menu (SE Asian fried dishes, prata, naan, tandoori).
• Experience in high-volume or batch production.
• Knowledge of food safety and hygiene regulations.
• Able to work rotating shifts and a 6-day week, including weekends.

Responsibilities

• Manage daily central kitchen production, including prep schedules, batch cooking, portioning and consistent quality.
• Meet fixed dispatch and delivery timings for catering orders.
• Work hands-on in production, and cover cook stations during absences or staff shortages, as required by the shift roster.
• Prepare and standardise recipes for Southeast Asian fried dishes, Indian breads and tandoor items (naan, tandoori), prata, and Bengali dishes.
• Develop and maintain recipes, SOPs and food cost per portion.
• Plan ordering, supplier coordination, inventory and stock rotation for fresh and frozen items.
• Control food cost, wastage and kitchen budgets.
• Roster, train and supervise the kitchen team.
• Ensure compliance with SFA/NEA hygiene and food safety requirements, including temperature control for food prepared for delivery.
• Maintain kitchen equipment, cleanliness and safety.
• Work with the owner on menu development and new catering opportunities.

Skills

Team supervision

High-volume/batch production

Food safety knowledge

Hands-on cooking

Menu development

Education

Degree in culinary arts, hospitality, food service management, or related field

Job description

About us
Goreng Story, run by A|S Culinary Creations Pte Ltd, is a Southeast Asian restaurant in Singapore with a growing catering operation. We're hiring a hands-on Central Kitchen Manager to lead production for both.

Roles and responsibilities

• Manage daily central kitchen production, including prep schedules, batch cooking, portioning and consistent quality
• Meet fixed dispatch and delivery timings for catering orders
• Work hands-on in production, and cover cook stations during absences or staff shortages, as required by the shift roster
• Prepare and standardise recipes for Southeast Asian fried dishes, Indian breads and tandoor items (naan, tandoori), prata, and [Bengali dishes]
• Develop and maintain recipes, SOPs and food cost per portion
• Plan ordering, supplier coordination, inventory and stock rotation for fresh and frozen items
• Control food cost, wastage and kitchen budgets
• Roster, train and supervise the kitchen team
• Ensure compliance with SFA/NEA hygiene and food safety requirements, including temperature control for food prepared for delivery
• Maintain kitchen equipment, cleanliness and safety
• Work with the owner on menu development and new catering opportunities

Requirements

• Degree in culinary arts, hospitality, food service management, food science or a related field
• Minimum 3 years of kitchen experience, including supervising a team
• Hands-on ability to prepare the dishes on our menu, including Southeast Asian fried dishes, prata, naan and tandoori items
• Experience in high-volume or batch production
• Knowledge of food safety and hygiene regulations
• Able to work rotating shifts and a 6-day week, including weekends

Advantages

• Experience with Bengali cuisine [move to Requirements only if Bengali dishes are on your menu today]
• Experience in catering or central kitchen operations

Working arrangement

• 6-day work week, including weekends, with 1 rest day per week [specify, or "rostered"]
• Rotating shifts to cover our extended-hours central kitchen operations, which may include early-morning and late-night shifts
• Typical shift length: [e.g. 9 to 10 hours including breaks]
• Shift roster issued [e.g. weekly, 1 week in advance]