Outlet and Kitchen Manager

Private Advertiser; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading restaurant in Singapore is seeking an Outlet and Kitchen Manager to oversee all kitchen operations. The role requires strong leadership skills to manage staff, maintain high-quality Japanese cuisine, and ensure food safety standards. The successful candidate will have at least 3-5 years of managerial experience and a valid Food Hygiene Certificate. Responsibilities include inventory management, training, and enforcing hygiene standards, all aimed at delivering an exceptional dining experience.

Qualifications

• 3-5 years of management experience in a kitchen environment.
• Strong leadership and communication skills for managing teams.
• Valid Food Hygiene Certificate required.

Responsibilities

• Oversee daily kitchen operations and ensure food quality.
• Develop and update menu items with Head Chef.
• Manage inventory and reduce food waste.
• Enforce hygiene and food safety standards.

Skills

Leadership

Communication

Problem-solving

Food Safety Standards

Time Management

Job description

The Outlet and Kitchen Manager oversee all kitchen operations to ensure high-quality Japanese cuisine, smooth workflow, and excellent food safety standards. This role manages service and kitchen staffs, controls inventory, maintains cleanliness, and ensures consistent food presentation that upholds the restaurant’s brand and authenticity.

• Maintain authentic Japanese cooking standards, taste, portioning, and presentation.
• Oversee daily kitchen operations, ensuring efficient food preparation and timely service.
• Develop and update menu items in collaboration with Head Chef/management.
• Ensure all dishes meet brand quality before leaving the kitchen.
• Lead, train, schedule, and supervise kitchen staff.
• Conduct performance evaluations and provide skill development (knife skills, sushi handling, tempura timing, etc.).
• Ensure proper handover between shifts.
• Manage stock levels for ingredients, sauces, and Japanese specialty items.
• Perform daily/weekly inventory checks and place orders with suppliers.
• Reduce wastage and control food cost to meet budget targets.
• Meet Sales target and profit margin.
• Handle cashier system-POS
• Monitor equipment condition and arrange maintenance when needed.
• Enforce strict hygiene, cleanliness, and food safety standards (NEA/SFA guidelines).
• Ensure proper storage, labeling, and FIFO inventory practice.
• Oversee kitchen sanitation, equipment cleanliness, and temperature logs.
• Work closely with Service and Kitchen Team to ensure smooth operations.
• Communicate menu changes, special promotions, or shortages promptly.

Requirements

• At least 3–5 years of manager experience
• Strong leadership, communication, and problem-solving skills.
• Ability to manage high-volume operations and work under pressure.
• Valid Food Hygiene Certificate.
• Immediate availability.
• Singaporean only.