Kitchen Supervisor

RICK'S TAVERN PTE. LTD.; Singapore; On-site; SGD 42,000 - 64,000; Full time

Job summary

RICK'S TAVERN PTE. LTD. in Singapore is seeking a hands-on Kitchen Supervisor to oversee our centralized kitchen operations, ensuring high-volume production aligns with delivery timelines and quality controls.

You will lead cooks and commis, enforce SOPs, and supervise for consistent taste, portioning, and presentation across shifts. Responsibilities include maintaining food safety with SFA and WSH standards, monitoring inventory, conducting stocktakes, and training staff to maintain discipline

Qualifications

• 3–5 years culinary experience with 1–2 years in supervisory role
• Deep understanding of food safety, SOPs, and inventory systems
• Ability to lead a diverse kitchen crew under tight timelines

Responsibilities

• Oversee central kitchen daily workflow to meet delivery timelines and quality standards
• Lead large-batch food prep, recipe execution, and portion control for consistency
• Monitor ingredient quality, stock levels, and conduct regular stocktakes
• Ensure compliance with SFA food safety and workplace safety guidelines
• Train and supervise kitchen staff, manage shift schedules and discipline

Skills

Supervisory experience

Leadership

Inventory management

Food safety protocols

Quality control

Communication skills

Job description

Supervise Operations: Overseational central kitchen daily workflow, ensuring high-volume food production aligns with scheduled delivery timelines and quality control standards.

Food Preparation & Cooking: Overseational large-batch cooking, ingredient preparation, and standardized recipe execution while maintaining consistent taste, portioning, and presentation.

Quality & Inventory Control: Oversee raw ingredient quality, monitor stock levels, conduct stocktakes, and minimize food wastage through efficient portion control.

Hygiene & Food Safety: Maintain strict adherence to Singapore Food Agency (SFA) food safety, workplace health and safety (WSH), and hygiene protocols across all production stations.

Staff Leadership & Training: Guide, supervise, and train kitchen staff/commis chefs, managing shift scheduling and workstation discipline.

Equipment & Maintenance: Ensure correct operation and regular maintenance checks of heavy commercial central kitchen machinery and equipment.

Requirements

• Experience: Minimum 3–5 years of culinary experience, with at least 1–2 years in a supervisory or senior cook capacity (experience in a Central Kitchen or high-volume food manufacturing environment preferred).
  Technical Knowledge: Deep understanding of food safety protocols, mass food production techniques, standard operating procedures (SOPs), and inventory management systems.

  Leadership Skills: Strong supervisory capabilities, physical stamina, and clear communication skills to direct a diverse kitchen crew efficiently under tight timelines.

  Schedule Flexibility: Willingness to work early morning shifts, weekends, and public holidays as dictated by production cycles.