Senior Kitchen Manager - Western Cuisine & Ops Leader

Tyson Jay Management; Singapore; On-site; SGD 61,000 - 84,000; Full time

Job summary

Tyson Jay Management in Singapore seeks a Kitchen Manager to lead daily kitchen operations, ensure top-quality Western cuisine, and maintain high standards of hygiene and service during peak periods. You will supervise, coach and develop the kitchen team, plan manpower, monitor costs and inventories, and collaborate with restaurant management to elevate overall dining performance.

The ideal candidate has proven leadership in high-volume kitchens, deep knowledge of food costing and inventory

Qualifications

• Relevant experience as a Kitchen Manager, Head Chef, Senior Sous Chef or in a comparable kitchen leadership role.
• Strong hands-on experience in Western cuisine and high-volume restaurant operations.
• Proven ability to lead, organise and develop a kitchen team.
• Good understanding of food costing, inventory control, kitchen standards and service operations.

Responsibilities

• Lead daily kitchen operations and ensure the team is fully prepared for each service period.
• Maintain consistent standards for food quality, presentation, hygiene and kitchen organisation.
• Supervise, coach and develop chefs and other kitchen team members.
• Plan manpower deployment and assign responsibilities effectively across the kitchen.
• Monitor food costs, stock levels, ordering, wastage and inventory control.
• Manage food par levels, market lists and quality checks for incoming ingredients.
• Support menu planning, recipe development, food costing and pricing discussions.
• Work closely with restaurant management to improve service execution and overall kitchen performance.

Skills

Kitchen leadership

Team development

Western cuisine

High-volume operations

Food costing

Inventory control

Job description

Tyson Jay Management in Singapore seeks a Kitchen Manager to lead daily kitchen operations, ensure top-quality Western cuisine, and maintain high standards of hygiene and service during peak periods. You will supervise, coach and develop the kitchen team, plan manpower, monitor costs and inventories, and collaborate with restaurant management to elevate overall dining performance.

The ideal candidate has proven leadership in high-volume kitchens, deep knowledge of food costing and inventory