Kitchen Station Lead & Mentor for Quality & Growth

ZEN CAREER PTE. LTD.; Singapore; On-site; SGD 20,000 - 31,000; Full time

Benefits offered by this job

Bonuses and benefits

Job summary

Zen Career Pte Ltd in Singapore is hiring for a kitchen role at Vivocity. You will take ownership of your assigned kitchen station, ensuring timely preparation and high-quality dishes, on a 6-day rotating shift from 9am to 11pm.

You will train and mentor junior staff, uphold recipe specs and portion control, coordinate station setup, and work with Sous Chefs to develop menus. You’ll manage stock, prevent waste, and maintain strict food safety and cleanliness.

Responsibilities

• Take ownership of your assigned kitchen station, ensuring timely preparation and cooking of high-quality dishes.
• Train, mentor, and support junior kitchen staff, promoting continuous learning and maintaining high performance standards.
• Uphold recipe specifications, plating consistency, and portion control to deliver a quality dining experience.
• Coordinate daily station setup, production, and workflow to ensure efficient kitchen operations during service.
• Partner with Sous Chefs to develop new menu items, refine existing recipes, and implement operational improvements.
• Oversee ingredient stock for your station by conducting regular inventory checks, replenishing supplies, and reducing unnecessary food waste.
• Maintain strict compliance with food safety, hygiene, and workplace health and safety standards while ensuring cleanliness throughout the kitchen.
• Contribute to overall kitchen success by assisting other sections and supporting the team during peak service periods or operational needs.

Job description

Zen Career Pte Ltd in Singapore is hiring for a kitchen role at Vivocity. You will take ownership of your assigned kitchen station, ensuring timely preparation and high-quality dishes, on a 6-day rotating shift from 9am to 11pm.

You will train and mentor junior staff, uphold recipe specs and portion control, coordinate station setup, and work with Sous Chefs to develop menus. You’ll manage stock, prevent waste, and maintain strict food safety and cleanliness.