Kitchen Operations Lead - High-Volume, Quality & Team

BAO FAST FOODS SG PTE. LTD.; Singapore; On-site; SGD 33,000 - 47,000; Full time

Job summary

Bao Fast Foods SG PTE. LTD. in Singapore is seeking a Kitchen Manager who will own all back-of-house operations, including food production, quality, hygiene, and cost control, leading the kitchen team to deliver consistent results.

You will manage daily BOH operations across stations, uphold recipe specs, ensure SFA compliance and WSQ certification, supervise rostering, training, and inventory, and work to maintain high-speed service in a fast-casual setting.

Qualifications

• Minimum 3+ years in a kitchen role with 1–2 years in a supervisory/lead position.
• Experience in high-volume or fast-casual settings is preferred.
• Solid grasp of kitchen operations, food cost, and inventory management.
• Ability to lead a diverse team and stay composed under pressure.
• Basic numeracy for cost and rostering; comfortable with relevant software.

Responsibilities

• Oversee all back-of-house operations across stations; ensure speed and accuracy during peak periods.
• Uphold recipe specs, portioning and presentation; conduct taste and quality checks.
• Ensure compliance with SFA regulations and maintain food safety practices; verify WSQ certifications.
• Manage stock levels, ordering, receiving, and supplier coordination to avoid shortages and wastage.
• Roster and supervise kitchen staff; train and onboard new hires; foster a positive kitchen culture.
• Maintain equipment, cleanliness and opening/closing routines.

Skills

Kitchen operations

Leadership

Food cost management

Inventory management

Training & development

Education

WSQ Food Safety Course Level 1

Tools

POS systems

Inventory software

Job description

Bao Fast Foods SG PTE. LTD. in Singapore is seeking a Kitchen Manager who will own all back-of-house operations, including food production, quality, hygiene, and cost control, leading the kitchen team to deliver consistent results.

You will manage daily BOH operations across stations, uphold recipe specs, ensure SFA compliance and WSQ certification, supervise rostering, training, and inventory, and work to maintain high-speed service in a fast-casual setting.