MANAGEMENT TRAINEE KITCHEN

RE&S Enterprises Pte Ltd; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A prominent restaurant in Singapore seeks a Kitchen Manager to oversee kitchen operations, ensuring quality menu item delivery and staff training. The role includes managing inventory and implementing safety procedures to maintain high standards. Ideal candidates will possess strong leadership skills and a thorough understanding of food safety protocols.

Qualifications

• Experience in leading kitchen staff
• Understanding of food cost models
• Ability to manage inventory effectively

Responsibilities

• Lead kitchen operations to deliver quality meals
• Ensure compliance with health & safety standards
• Train and develop kitchen staff

Skills

Leadership

Quality Control

Food Safety Standards

Inventory Management

Staff Training

Job description

Position Purpose

1. Lead the kitchen operation team to prepare and deliver quality menu items in accordance with the concept offering.
2. Oversee the implementation of processes and guidelines in Kitchen Operations.
3. Train and develop kitchen staff in the preparation of all meals to the highest quality standards.
4. Position kitchen staff according to operational needs to maximize efficiency.
5. Manage the quality and level of kitchen inventory as well as products delivered from suppliers.
6. Understand food cost models and how they impact the profitability of the restaurant.

Responsibilities

1. Menu Execution and Delivery

• Supervise stations to deliver orders according to defined cooking processes, recipes, and health & safety standards.
• Conduct final checks on finished products to ensure food quality and presentation meet menu specifications.

1. Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by the chef; check delivered supplies for quality.
• Support projection and ordering of food and kitchen supplies by providing inventory reports detailing usage, stock levels, wastage, and product shelf life, considering sales patterns and storage capacity.
• Oversee setup and cleaning of stations by staff.
• Ensure workflow adherence to specifications and guidelines, and recommend efficiency improvements.

Quality Assurance & Control

• Investigate causes of customer complaints related to food quality.
• Ensure compliance with safety procedures and guidelines.
• Oversee food preparation in accordance with SOPs to maintain consistent quality.
• Maintain kitchen cleanliness and sanitary conditions, ensuring equipment is in good condition.
• Take corrective actions to resolve unsafe or non-compliant conditions regarding safety.

People Management

• Lead and motivate the team, providing guidance and support.
• Conduct induction for new hires.
• Train and develop staff in meal preparation and safety standards.
• Manage team activities including appraisals, disciplinary issues, and communication sessions.
• Conduct performance reviews and personal improvement plans with team members.