Kitchen Manager

BROTH BEYOND SINGAPORE PTE. LTD.; Singapore; On-site; SGD 55,800 - 87,048; Full time

Job summary

BROTH BEYOND SINGAPORE PTE. LTD. is seeking an experienced Kitchen Manager to lead our kitchen team in a high-volume environment focused on hotpot and Chinese cuisine.

You will oversee kitchen operations, maintain quality and hygiene standards, and collaborate with FOH to ensure smooth service. You should have 3+ years in full-time kitchen work, at least 1 year in BOH management, and experience with well-known chain brands.

Qualifications

• 3+ years of full-time kitchen work experience, preferably in hotpot or Chinese cuisine.
• At least 1 year in BOH (back-of-house) management.
• Experience with well-known chain brands is a plus.
• Solid understanding of local food hygiene safety and related laws.
• Proficient in Chinese and English for daily operations.
• Proficient with office software and email communications.

Responsibilities

• Manage kitchen staff and coordinate food orders.
• Supervise food preparation and cooking.
• Order food supplies and kitchen equipment, as needed.
• Assist the Restaurant General Manager with menu changes and adjustment.
• Establish kitchen staff work schedules and monitor staff performance.
• Hire and train kitchen staff in specific stations, and cross-train as necessary.
• Establish and participate in a positive working environment and maintain open communication between management and staff, as well as between FOH and kitchen staff.
• Ensure all standards and policies are followed, including those related to food safety, food preparation, timing, cleanliness, and health and safety.
• Achieving financial targets related to the kitchen, including food and labour cost.

Skills

Kitchen leadership

Food hygiene knowledge

Bilingual Chinese/English

BOH management

Purchasing knowledge

Team teaching/mentoring

Tools

Excel

Word

PowerPoint

Email

Job description

Job Requirements

1. More than 3 years of full-time working ,prefer experience in Hotpot or Chinese Restaurant kitchen.
2. More than 1 years’ experience in BOH management;
3. Prioritize work experience with well-known chain brands.
4. Have certain understanding of local food hygiene safety and laws and regulations;
5. Proficient in Chinese and English
6. Proficient in EXCEL, WORD, PPT, PDF, EMAIL or other office software;
7. Able to comply with the company’s various requirement for kitchen, especially in term of product quality and hygiene standards, and is strict with oneself and courteous with others.
8. Able to strictly adhere to the company’s kitchen management system and is capable of teaching and guiding new colleagues, as well as working together with colleagues to implement the system.
9. Has relevant knowledge in purchasing.
10. Identifies with the company’s corporate culture and actively proposes solutions or suggestions to improve the team.
11. Good sense of cooperation with FOH and works together to establish effective communication.

厨房工作要求

1. 拥有3年以上的厨房工作经验（倾向于火锅或中餐厅）
2. 超过1年的厨房管理工作经验；
3. 知名连锁品牌工作经验的优先；
4. 对当地的食品卫生安全及法律法规有一定了解；
5. 可以使用中英文工作的优先；
6. 会使用办公软件：EXCEL, PPT, WORD，邮件等；
7. 能够遵守公司对厨房的各项要求，特别是产品出品和卫生标准，严以律己及待人；
8. 自身能够严格遵守公司对厨房的管理体系，并由能力教导新人或伙伴，与伙伴一起执行；
9. 有采购方面的相关知识；
10. 认同公司企业文化，并积极为团队提出解决方案或提升建议；
11. 与前厅配合默契，共建良好的沟通；

Job Responsibilities

1. Manage kitchen staff and coordinate food orders.
2. Supervise food preparation and cooking.
3. Order food supplies and kitchen equipment, as needed.
4. Assist the Restaurant General Manager with menu changes and adjustment.
5. Establish kitchen staff work schedules and monitor staff performance.
6. Hire and train kitchen staff in specific stations, and cross-train as necessary.
7. Establish and participate in a positive working environment and maintain open communication between management and staff, as well as between FOH and kitchen staff.
8. Ensure all standards and policies are followed, including those related to food safety, food preparation, timing, cleanliness, and health and safety.
9. Achieving financial targets related to the kitchen, including food and labour cost.