Seasonal Menu Lead & Kitchen Operations Expert

SELERA KAMPUNG PLACE PTE. LTD.; Singapore; On-site; SGD 60,000 - 110,000; Full time

Job summary

SELERA KAMPUNG PLACE PTE. LTD. is seeking an experienced Head of Kitchen to design and update menus using seasonal ingredients and customer preferences. You will lead daily kitchen operations, supervise staff, and ensure high standards of quality and safety.

Responsibilities include managing food costs, controlling waste, training culinary teams, and collaborating with management on menu development and events to drive business growth and guest satisfaction.

Qualifications

• Minimum 4 years of working experience in the F&B industry.
• Ability to work efficiently in a fast-paced environment.
• Strong organizational and time management skills.

Responsibilities

• Design and update menus based on seasonal ingredients and customer preferences to enhance customer satisfaction
• Oversee daily kitchen operations to ensure efficient workflow and timely food preparation
• Supervise, train, and mentor kitchen staff to maintain performance and skill development
• Maintain high standards of food quality, presentation, and hygiene to meet customer expectations and regulatory requirements
• Monitor inventory levels and order supplies to ensure kitchen readiness and minimize shortages
• Control food costs and minimize waste through effective resource management and portion control
• Ensure compliance with health and safety regulations to provide a safe kitchen environment
• Collaborate with management on menu development and special events to support business goals
• Address customer feedback and resolve kitchen-related issues promptly to enhance customer experience

Skills

F&B industry experience

Fast-paced environment

Time management

Organizational skills

Job description

SELERA KAMPUNG PLACE PTE. LTD. is seeking an experienced Head of Kitchen to design and update menus using seasonal ingredients and customer preferences. You will lead daily kitchen operations, supervise staff, and ensure high standards of quality and safety.

Responsibilities include managing food costs, controlling waste, training culinary teams, and collaborating with management on menu development and events to drive business growth and guest satisfaction.