MANAGEMENT TRAINEE KITCHEN

RE&S Enterprises Pte Ltd; Singapore; On-site; SGD 67,000 - 100,000; Full time

Job summary

RE&S Enterprises Pte Ltd is seeking a hands-on Head of Kitchen to lead daily kitchen operations across multiple outlets in Singapore. You will manage kitchen staff, streamline processes, and ensure adherence to brand standards, food safety, and quality control.

Responsibilities include staff training, inventory management, and continuous process improvements to maximize efficiency and minimize waste. A strong focus on health and safety, hygiene, and consistent dish quality is essential for

Qualifications

• Must be able to lead kitchen operations and ensure brand standards.
• Oversee inventory planning, ordering, and waste reduction.
• Train and develop kitchen staff to maintain quality and safety.

Responsibilities

• Lead kitchen operations team to prepare and deliver menu items that meet quality and concept standards
• Implement and monitor kitchen processes and guidelines to ensure operational consistency
• Train and develop kitchen staff to prepare meals adhering to highest quality and safety standards
• Assign kitchen staff to stations based on operational needs to maximize efficiency
• Manage kitchen inventory levels and quality by ordering supplies based on projected demand and verifying deliveries
• Analyze inventory reports detailing usage, stock levels, wastage, and shelf life to support accurate ordering and reduce waste
• Supervise kitchen stations to ensure orders are prepared according to recipes, cooking processes, and health and safety standards
• Conduct final quality checks on finished dishes to ensure compliance with menu specifications and presentation standards
• Oversee station setup and cleaning to maintain hygiene and operational readiness
• Monitor workflow adherence to processes and provide recommendations to improve kitchen efficiency
• Investigate customer complaints related to food quality and implement corrective actions
• Ensure kitchen operations comply with all safety procedures and guidelines
• Maintain overall kitchen cleanliness and sanitary conditions, ensuring all equipment is functional
• Take corrective actions to address unsafe or non-compliant food safety and personal safety conditions
• Lead and motivate kitchen team by providing guidance and support to enhance performance
• Conduct induction training for new hires to equip them with necessary skills and knowledge
• Manage team performance through appraisals, disciplinary actions, and communication sessions in collaboration with supervisors
• Develop personal improvement plans with team members to foster continuous growth

Skills

Leadership

Kitchen Management

Inventory Management

Food Safety

Staff Training

Job description

Company Overview

RE&S Enterprises Pte Ltd is a leading restaurant chain with over 60 outlets in Singapore. With 25 years of presence, it focuses on delivering authentic Japanese dining experiences through quality food, service, and innovation. Join our growing team!

Job Summary

Lead kitchen operations to deliver quality menu items aligned with brand standards. Manage kitchen staff, inventory, and processes to ensure efficiency, food safety, and customer satisfaction.

Responsibilities

• Lead kitchen operations team to prepare and deliver menu items that meet quality and concept standards
• Implement and monitor kitchen processes and guidelines to ensure operational consistency
• Train and develop kitchen staff to prepare meals adhering to highest quality and safety standards
• Assign kitchen staff to stations based on operational needs to maximize efficiency
• Manage kitchen inventory levels and quality by ordering supplies based on projected demand and verifying deliveries
• Analyze inventory reports detailing usage, stock levels, wastage, and shelf life to support accurate ordering and reduce waste
• Supervise kitchen stations to ensure orders are prepared according to recipes, cooking processes, and health and safety standards
• Conduct final quality checks on finished dishes to ensure compliance with menu specifications and presentation standards
• Oversee station setup and cleaning to maintain hygiene and operational readiness
• Monitor workflow adherence to processes and provide recommendations to improve kitchen efficiency
• Investigate customer complaints related to food quality and implement corrective actions
• Ensure kitchen operations comply with all safety procedures and guidelines
• Maintain overall kitchen cleanliness and sanitary conditions, ensuring all equipment is functional
• Take corrective actions to address unsafe or non-compliant food safety and personal safety conditions
• Lead and motivate kitchen team by providing guidance and support to enhance performance
• Conduct induction training for new hires to equip them with necessary skills and knowledge
• Manage team performance through appraisals, disciplinary actions, and communication sessions in collaboration with supervisors
• Develop personal improvement plans with team members to foster continuous growth