Management Trainee

Deli Hub Catering; Singapore; On-site; SGD 45,000 - 60,000; Full time

Job summary

A catering company in Singapore is seeking a Kitchen Operations Manager to lead the kitchen team and ensure high-quality food preparation and delivery. You will train staff, manage inventory, and uphold cleanliness and safety standards. A diploma in F&B Management or Culinary Arts and at least one year of experience in a food production setting are required. This role requires working six days a week, including public holidays.

Qualifications

• Minimum 1 year of relevant experience in food production.
• Ability to work 6 days a week including public holidays.
• Strong leadership ability with a focus on detail.

Responsibilities

• Lead kitchen operations to ensure quality menu delivery.
• Train kitchen staff to maintain high food quality standards.
• Manage kitchen inventory and maintain sanitary conditions.

Skills

Leadership skills

Interpersonal skills

Detail-oriented

Resourcefulness

Innovative thinking

Education

Diploma in F&B Management/Operations, Culinary Arts or equivalent

Job description

Roles & Responsibilities

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering
• Oversee the implementation of processes and guidelines in Kitchen Operations
• Train & develop kitchen staff in the preparation of all meals to the highest quality standards
• Position kitchen staff according to operation needs to maximize kitchen efficiencies
• Manage quality and level of kitchen inventory as well as products delivered from suppliers
• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies
• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity
• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality
• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition
• Train and develop kitchen and kitchen staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

Requirements

• Diploma in F&B Management/Operations, Culinary Arts or equivalent
• At least 1 years of relevant working experience in food production setting
• Resourceful and innovative
• Able to work 6 days work week and on PH/CNY
• Strong interpersonal and leadership skills, with an eye for detail