Kitchen Operations Lead & Menu Planner

L 32 HAND-MADE NOODLES PTE. LTD.; Singapore; On-site; SGD 36,000 - 60,000; Full time

Job summary

L 32 HAND-MADE NOODLES PTE. LTD. is seeking a hands-on Kitchen Supervisor to oversee daily kitchen operations and ensure food is prepared safely and to standard. You will plan menus, supervise cooks and assistants, manage inventory, and maintain hygienic, well-organized stations in a busy setting.

Responsibilities include training junior staff, controlling costs, minimizing waste, and reporting issues to management while upholding company policies and food safety regulations.

Responsibilities

• Manage daily kitchen operations and oversee food preparation.
• Plan daily menus and prepare meals according to required standards and dietary needs.
• Supervise and coordinate kitchen staff and delegate cooking and food preparation duties.
• Ensure food is prepared, cooked, stored, and served safely and hygienically.
• Monitor food quality, taste, portion sizes, and presentation.
• Maintain cleanliness and organization of the kitchen, cooking equipment, and food storage areas.
• Check food supplies and manage inventory to ensure adequate stock levels.
• Order ingredients and kitchen supplies when necessary.
• Minimize food waste and control food costs.
• Ensure all kitchen equipment is properly maintained and used safely.
• Follow company policies, food safety regulations, and hygiene standards.
• Train and guide junior cooks and kitchen assistants.
• Maintain records of food supplies, cleaning schedules, and other kitchen requirements.
• Handle kitchen operations efficiently during busy periods.
• Report any food, equipment, or safety issues to management.

Job description

L 32 HAND-MADE NOODLES PTE. LTD. is seeking a hands-on Kitchen Supervisor to oversee daily kitchen operations and ensure food is prepared safely and to standard. You will plan menus, supervise cooks and assistants, manage inventory, and maintain hygienic, well-organized stations in a busy setting.

Responsibilities include training junior staff, controlling costs, minimizing waste, and reporting issues to management while upholding company policies and food safety regulations.