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Chef jobs in Brazil
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(Demi) Chef De Partie/ (Sr) Cook
Tan Tock Seng Hospital
Singapore
On-site
SGD 20,000 - 60,000
30+ days ago
Senior Cook – Hospital Kitchen (Fast-Paced)
Tan Tock Seng Hospital
Singapore
On-site
SGD 20,000 - 60,000
30+ days ago
Junior Sous Chef (up to $4,500 base | Italian Posh Restaurant)
Tyson Jay
Singapore
On-site
SGD 40,000 - 60,000
30+ days ago
Discover more opportunities than anywhere else. Find more jobs nowKitchen Lead: Line Cook, Prep & Budget Master
BYD by 1826 Pte Ltd
Singapore
On-site
SGD 60,000 - 80,000
30+ days ago
Connect with headhunters to apply for similar jobsCook/Chef De Partie/Junior Sous Chef
Singapore Island Country Club
Singapore
On-site
SGD 20,000 - 60,000
30+ days ago
Japanese Restaurant Supervisor
JO JAPANESE RESTAURANT PTE. LTD.
Singapore
On-site
SGD 20,000 - 60,000
30+ days ago
ASSISTANT CHEF/ CHEF
EBISU PRIVATE LIMITED
Singapore
On-site
SGD 20,000 - 60,000
Full time
30+ days ago
Job summary
A leading restaurant company in Singapore is seeking a Kitchen Operations Manager to oversee kitchen teams, ensuring quality menu delivery and adherence to safety standards. Responsibilities include managing inventory, training staff, and conducting quality assurance checks. The ideal candidate will have experience in kitchen management and strong leadership skills.
Qualifications
- Experience in kitchen operations and management.
- Strong understanding of food cost models.
- Ability to train and lead a team.
Responsibilities
- Lead kitchen operation team for quality menu delivery.
- Manage kitchen inventory and supplier products.
- Ensure compliance with health & safety standards.
- Conduct training for kitchen staff.
Skills
Leadership
Food safety standards
Team training and development
Inventory management
Quality control
Job description
Position Purpose
- Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering
- Oversee the implementation of processes and guidelines in Kitchen Operations
- Train & develop kitchen staff in the preparation of all meals to the highest quality standards
- Position kitchen staff according to operation needs to maximize kitchen efficiencies
- Manage quality and level of kitchen inventory as well as products delivered from suppliers
- Understand food cost models and how these impact the profitability of the restaurants
Responsibilities
- Menu Execution and Delivery
- Understand food cost models and how these impact profitability of restaurants
- Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard
- Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu
- Kitchen Processes and Concept Development
- Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies
- To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity
- Oversee the setting up and cleaning of stations by staff
- Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency
- Quality Assurance & Control
- Investigate causes and reasons for customer complaints pertaining to food quality
- Oversee operations to ensure compliance with all safety procedures and guidelines
- Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality
- Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition
- Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety
- People Management
- Lead team by providing guidance, support and motivation
- Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
- Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices
- Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor
- Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.