Kitchen Supervisor/Manager

RICK'S TAVERN PTE. LTD.; Singapore; On-site; SGD 39,000 - 61,000; Full time

Job summary

Rick's Tavern Pte. Ltd. in Singapore is seeking a Kitchen Supervisor to oversee the central kitchen's daily workflow, ensuring high-volume production aligns with delivery schedules and quality standards.

You will lead and train kitchen staff, manage shifts, enforce food safety and hygiene protocols, monitor stock, and supervise equipment maintenance to keep operations running smoothly.

Qualifications

• 3-5 years culinary experience with 1-2 years in supervisory role.
• Experience in central kitchen or high-volume food manufacturing preferred.
• Strong knowledge of food safety protocols and mass production techniques.
• Familiarity with SOPs and inventory management systems.
• Ability to lead and train kitchen staff under tight timelines.

Responsibilities

• Oversee daily workflow of central kitchen to meet delivery timelines.
• Prepare ingredients, standardize recipes, maintain portioning and presentation.
• Monitor stock levels, conduct stocktakes, minimize waste.
• Ensure compliance with SFA, WSH, and hygiene protocols.
• Lead, train, and schedule kitchen staff; manage shifts.
• Maintain and supervise equipment maintenance.

Skills

Food safety knowledge

Quality control

Inventory management

Staff leadership

SOPs

Communication

Job description

Job Description & Requirements

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.