MCPP- Kitchen Operation Head

GOOD CHEER (SG) PTE. LTD.; Singapore; On-site; SGD 100,000 - 125,000; Full time

Job summary

A prominent food services company in Singapore seeks a Kitchen Operation Head to oversee kitchen operations across multiple outlets. This role requires hands-on cooking duties as Head Chef at one outlet, along with managing kitchen workflows, training staff, and ensuring food safety. Candidates should be willing to learn and participate in operational processes, with a basic interest in cooking. The position offers a structured training program and supports cost control initiatives. Duration of attachment is 6 months.

Qualifications

• Willingness to learn and participate in kitchen operations across one or more outlets through training.
• Ability to follow food safety, hygiene, and operational guidelines.
• Openness to learning cost control and inventory handling.

Responsibilities

• Coordinate and manage daily kitchen operations across multiple outlets.
• Create and standardise menu items across outlets.
• Oversee kitchen staff scheduling and performance.
• Enforce food safety and quality control standards.
• Manage supplier coordination and inventory systems.

Skills

Willingness to learn

Basic interest in cooking

Ability to follow food safety guidelines

Openness to learning cost control

Job description

Job Description

The Kitchen Operation Head is responsible for overseeing and coordinating kitchen operations across multiple outlets while performing hands‑on cooking duties as Head Chef at one outlet. The role focuses on managing kitchen workflows, standardising menu execution, leading kitchen staff training, enforcing food safety standards, and supporting cost control initiatives across all outlets.

Requirements (Skills & Competencies)

• Willingness to learn and participate in kitchen operations across one or more outlets through structured training.
• Basic interest in cooking and kitchen workflow, with readiness to perform hands‑on kitchen duties as part of training.
• Willingness to learn kitchen coordination, menu standardisation, and operational processes across outlets.
• Ability to follow food safety, hygiene, and operational guidelines, with readiness to be trained to SFA standards.
• Willingness to learn staff coordination, training support, and basic performance supervision under guidance.
• Openness to learning cost control, inventory handling, and supplier coordination as part of on‑the‑job training.

Key Responsibilities

1. Kitchen Operations & Workflow Management

• Coordinate and manage daily kitchen operations across multiple outlets.
• Optimise kitchen workflow, manpower allocation, and resource planning between outlets.
• Perform hands‑on kitchen operations as Head Chef at one outlet while monitoring production quality and service timing at other outlets.
• Ensure consistent food quality and smooth coordination of kitchen workflows across all locations.

2. Menu Development, Standardisation & Recipe Innovation

• Create, adapt, and standardise menu items across multiple outlets.
• Perform recipe costing and portion control to support operational efficiency.
• Coordinate with suppliers to ensure consistent ingredient quality across outlets.
• Introduce seasonal or promotional dishes while maintaining operational feasibility and profitability.

3. Kitchen Staff Management, Training & Leadership

• Oversee kitchen staff scheduling and performance across multiple outlets.
• Develop and implement kitchen training programmes for workflow, cooking standards, and hygiene practices.
• Conduct hands‑on training sessions and mentor junior chefs through on‑site cooking.
• Develop internal kitchen guidelines to standardise staff performance across outlets.

4. Quality Control, Food Safety & Audit Readiness

• Enforce food safety, sanitation, and quality control standards across all outlets.
• Conduct internal food safety audits and identify compliance gaps.
• Implement and maintain hygiene SOPs and internal audit checklists in accordance with SFA requirements.
• Monitor and ensure consistent compliance with food safety standards across all locations.

5. Operational Cost Control & Procurement Strategy

• Manage supplier coordination, bulk purchasing, and inventory systems across outlets.
• Analyse cost reports and identify opportunities to improve cost efficiency.
• Implement strategies to reduce ingredient wastage while maintaining food quality.
• Support supplier negotiations and propose procurement strategies for group-level cost savings.

Duration of attachment offer: 6 months.