Outlet Kitchen Assistant Manager

Tai Thai; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading restaurant in Singapore is seeking a Kitchen Manager to oversee daily operations, supervise staff, and ensure food safety compliance. Ideal candidates should be able to work shifts, including weekends, and manage a dynamic kitchen environment. The position offers hands-on training and requires commitment to maintaining high food quality standards. Flexible working hours, including up to 12 hours per day, are expected.

Qualifications

• Training will be provided.
• Must be able to work on weekends & PH.
• Shift work required.
• Working hours up to 12 hours per day.
• 4 days off per month.

Responsibilities

• Oversee daily kitchen operations and workflow.
• Supervise kitchen staff in daily tasks.
• Ensure compliance with food safety regulations.
• Manage inventory levels and stock usage.
• Liaise with managers for operations.
• Maintain kitchen documentation.

Job description

Key Responsibilities

• 1. Kitchen Operations Management
  
  
  
  • Assist in overseeing daily kitchen operations and workflow.
  
  
  • Ensure timely food preparation and service in accordance with company standards.
  
  
  • Monitor portion control, presentation, and food quality.
  
  
  • Support menu planning, seasonal updates, and new dish introductions.
  
  
  
  


• 2. Staff Supervision & Training
  
  
  
  • Supervise and guide kitchen staff in daily tasks.
  
  
  • Assist in staff scheduling, attendance, and performance monitoring.
  
  
  • Conduct on-the-job training to ensure consistent food quality and safety practices.
  
  
  • Foster a positive and efficient working environment.
  
  
  
  


• 3. Food Safety & Hygiene
  
  
  
  • Ensure all kitchen operations comply with food safety and hygiene regulations (NEA / SFA standards if in Singapore).
  
  
  • Conduct regular checks on cleanliness, storage, and waste management.
  
  
  • Maintain proper records for temperature logs, cleaning schedules, and food expiry.
  
  
  
  


• 4. Inventory & Cost Control
  
  
  
  • Assist in managing inventory levels and daily stock usage.
  
  
  • Conduct stock checks and support monthly inventory reporting.
  
  
  • Monitor food wastage and assist in cost control initiatives.
  
  
  • Coordinate with suppliers and assist in receiving goods and verifying quality.
  
  
  
  


• 5. Coordination & Communication
  
  
  
  • Liaise with the Outlet Manager, Head Chef, and service team to ensure smooth operations.
  
  
  • Support communication between kitchen and front‑of‑house for accurate order handling.
  
  
  • Handle customer feedback related to food quality or kitchen service when required.
  
  
  
  


• 6. Administrative Support
  
  
  
  • Assist in maintaining kitchen documentation, including schedules, HACCP checklists, and reports.
  
  
  • Support management in planning staff rosters, shift changes, and leave arrangements.
  
  
  • Participate in meetings and contribute to continuous improvement initiatives.
  
  
  
  

Requirements

• Training will be provided


• Must be able to work on weekends & PH


• Shift work


• Working hours up to 12 hours per day.


• 4 days off per month