Kitchen Manager - Western restaurant (up to $5,000 base - Central)

TYSON JAY MANAGEMENT PTE. LTD.; Singapore; On-site; SGD 75,000 - 110,000; Full time

Job summary

Tyson Jay Management Pte Ltd is seeking a Kitchen Manager/Head Chef to lead daily kitchen operations in a high-volume setting in Singapore. You will ensure service readiness, uphold quality, hygiene and kitchen organisation, and collaborate with management to optimise kitchen performance.

The role requires hands-on leadership in Western cuisine, strong cost control, inventory management and staff development.

Qualifications

• Relevant experience as a Kitchen Manager, Head Chef, Senior Sous Chef or in a comparable kitchen leadership role.
• Strong hands-on experience in Western cuisine and high-volume restaurant operations.
• Proven ability to lead, organise and develop a kitchen team.
• Good understanding of food costing, inventory control, kitchen standards and service operations.

Responsibilities

• Lead daily kitchen operations and ensure the team is fully prepared for each service period.
• Maintain consistent standards for food quality, presentation, hygiene and kitchen organisation.
• Supervise, coach and develop chefs and other kitchen team members.
• Plan manpower deployment and assign responsibilities effectively across the kitchen.
• Monitor food costs, stock levels, ordering, wastage and inventory control.
• Manage food par levels, market lists and quality checks for incoming ingredients.
• Support menu planning, recipe development, food costing and pricing discussions.
• Work closely with restaurant management to improve service execution and overall kitchen performance.

Skills

Team leadership

Food cost control

Inventory management

Staff development

Western cuisine

Job description

Responsibilities

• Lead daily kitchen operations and ensure the team is fully prepared for each service period.
• Maintain consistent standards for food quality, presentation, hygiene and kitchen organisation.
• Supervise, coach and develop chefs and other kitchen team members.
• Plan manpower deployment and assign responsibilities effectively across the kitchen.
• Monitor food costs, stock levels, ordering, wastage and inventory control.
• Manage food par levels, market lists and quality checks for incoming ingredients.
• Support menu planning, recipe development, food costing and pricing discussions.
• Work closely with restaurant management to improve service execution and overall kitchen performance.

Requirements

• Relevant experience as a Kitchen Manager, Head Chef, Senior Sous Chef or in a comparable kitchen leadership role.
• Strong hands-on experience in Western cuisine and high-volume restaurant operations.
• Proven ability to lead, organise and develop a kitchen team.
• Good understanding of food costing, inventory control, kitchen standards and service operations.

Tyson Jay Management Pte Ltd | EA Licence No. 24C2479

Ivan Lim | EA Personnel Reg No. R1109856