Senior Kitchen Leader: Lead, Optimize Menus & Teams

The Supreme HR Advisory Pte. Ltd.; Singapore; On-site; SGD 45,000 - 67,000; Full time

Job summary

The Supreme HR Advisory Pte. Ltd. is hiring for a kitchen leadership role at our Changi location. You will lead daily kitchen operations, ensure top-quality food, safety, and service, and plan staff schedules and training to meet KPIs.

Responsibilities include menu development, cost monitoring, waste minimisation, and allergy handling, with close collaboration to the Executive Chef to drive kitchen performance.

Qualifications

• Lead and manage the kitchen team and daily kitchen operations.
• Ensure food quality, hygiene, safety, and service standards are maintained.
• Plan staff schedules, training, and work allocation.
• Develop and improve menus, recipes, and food preparation processes.
• Monitor food and labour costs and minimise wastage.
• Conduct regular food tasting and quality checks.
• Manage kitchen equipment, inventory, and supplies.
• Ensure proper handling of food allergies and special dietary requirements.
• Investigate and report food safety or quality issues promptly.
• Work closely with the Executive Chef to achieve kitchen KPIs.

Responsibilities

• Lead and manage the kitchen team and daily kitchen operations.
• Ensure food quality, hygiene, safety, and service standards.
• Plan staff schedules, training, and work allocation.
• Develop and improve menus, recipes, and food preparation processes.
• Monitor food and labour costs and minimise wastage.
• Conduct regular food tasting and quality checks.
• Manage kitchen equipment, inventory, and supplies.
• Ensure proper handling of food allergies and special dietary requirements.
• Investigate and report food safety or quality issues promptly.
• Work closely with the Executive Chef to achieve kitchen KPIs.

Job description

The Supreme HR Advisory Pte. Ltd. is hiring for a kitchen leadership role at our Changi location. You will lead daily kitchen operations, ensure top-quality food, safety, and service, and plan staff schedules and training to meet KPIs.

Responsibilities include menu development, cost monitoring, waste minimisation, and allergy handling, with close collaboration to the Executive Chef to drive kitchen performance.