Lead Kitchen Supervisor - High-Volume Culinary Team

BNG HOSPITALITY PTE. LTD.; Singapore; On-site; SGD 4,500 - 7,500; Full time

Job summary

BNG HOSPITALITY PTE. LTD. is seeking a skilled Kitchen Supervisor to lead daily kitchen operations, ensure quality and consistency, and manage service flow in a fast-paced environment.

You will oversee culinary execution across dishes, maintain high standards of presentation, and uphold safety and cleanliness in the kitchen. You will train junior staff, supervise chefs and assistants, assist with scheduling, monitor inventory, and support menu development and cost control.

Qualifications

• Diploma/Certificate in Culinary Arts or equivalent and above.
• Excellent leadership, organisational and communication skills.
• Ability to work in a fast-paced, high-volume environment.
• Knowledge of Singapore's food hygiene and safety regulations; valid Food Hygiene Certificate.

Responsibilities

• Assist the CDC in managing daily kitchen operations and food preparation.
• Ensure dishes are prepared according to recipes, quality standards and presentation guidelines.
• Supervise kitchen service to ensure timely and efficient food delivery.
• Maintain cleanliness and organisation of the kitchen at all times.
• Lead and train junior kitchen staff, assist in staff scheduling and task delegation.
• Monitor food preparation for consistency in taste, portion, and presentation.
• Assist in stock monitoring, FIFO storage, and cost control.
• Ensure compliance with food safety guidelines and hygiene regulations.
• Step in to lead kitchen operations in the absence of the Head Chef and support menu development.

Skills

Leadership

Communication

Fast-paced work

Education

Diploma/Certificate in Culinary Arts

Job description

BNG HOSPITALITY PTE. LTD. is seeking a skilled Kitchen Supervisor to lead daily kitchen operations, ensure quality and consistency, and manage service flow in a fast-paced environment.

You will oversee culinary execution across dishes, maintain high standards of presentation, and uphold safety and cleanliness in the kitchen. You will train junior staff, supervise chefs and assistants, assist with scheduling, monitor inventory, and support menu development and cost control.