Kitchen Supervisor: Lead, Menu & Operations

STEEL ALLY RESOURCES PTE. LTD.; Singapore; On-site; SGD 47,000 - 61,000; Full time

Job summary

STEEL ALLY RESOURCES PTE. LTD. in Singapore is seeking a hands-on Kitchen Supervisor to oversee daily operations, ensure smooth service, and maintain high standards of taste and presentation.

The role requires coordinating chefs and staff, managing inventory, and upholding food safety across the kitchen. You will refine menus, standardize recipes and portions, optimize procurement and costs, and train team members while coordinating with front-of-house.

Qualifications

• Experience overseeing daily kitchen operations.
• Ability to schedule and supervise chefs and staff.
• Ensures dish quality, taste, and presentation meet standards.
• Experience with menu development and portion control.

Responsibilities

• Oversee daily kitchen operations and ensure smooth food service.
• Schedule, supervise, and guide the work of chefs and kitchen staff.
• Prepare food and ensure that dish quality, taste, and presentation meet standards.
• Develop or refine menus, standard recipes, and portion controls.
• Manage ingredient procurement, receiving, inventory, and costs to minimize waste.
• Maintain kitchen cleanliness and hygiene, ensuring compliance with Singapore's food safety and sanitation regulations.
• Manage staff scheduling, train new employees, and supervise performance.
• Handle unexpected kitchen issues and coordinate operations with the front-of-house team.
• Ensure kitchen equipment functions properly and workplace safety requirements are met.

Skills

Kitchen operations management

Staff supervision & training

Menu development

Procurement & cost control

Food safety & hygiene

Job description

STEEL ALLY RESOURCES PTE. LTD. in Singapore is seeking a hands-on Kitchen Supervisor to oversee daily operations, ensure smooth service, and maintain high standards of taste and presentation.

The role requires coordinating chefs and staff, managing inventory, and upholding food safety across the kitchen. You will refine menus, standardize recipes and portions, optimize procurement and costs, and train team members while coordinating with front-of-house.