Job Description & Requirements

Assist in cutting of meat , fish and vegetables

Assist in preparing the food ingrediants to get ready for processing/cooking.

Assist in packing of Food Items

Assist in overall cleanliness of the kitchen including cleaning of floor and washing of utensils at end of day

Assist in receiving of suppliers stocks and checking, storing in racks.

Assist in stacking food in racks for oven

Packing into Finished Goods and printing labels and labelling

We are a newly opened Yakiniku and Shabu-Shabu in Singapore!

Company Introduction

We are Wagyu Yakiniku Gyubei from japan! This is our first establisment in singapore and we welcome you to join our team. Our company has 22 Yakiniku restaurants in Japan today. We have different types of F&B restaurants, donut shops, and beauty salons in Japan. Our company was founded in 1970 and engaged in many different types of business, and we started the Yakiniku business in 1999.

We are looking for enthusiastic and passionate individuals to join our big family!

Job Roles Available : Part Time Kitchen Asistant

Role and Responsibilities

1. Assist with food preparation tasks such as washing, peeling, and cutting food
2. Prepare simple dishes under the direction of the cook/master chef
3. Comply with all food safety and SFA hygiene regulations
4. Maintain cleanliness and organization of kitchen areas and equipment, not limiting to washing utensils/equipment/tool/appliances after own usage
5. Assist in inventory management and restocking of kitchen supplies accordingly to FIFO/LIFO
6. Assist in opening and closing stores duties and sanitization tasks
7. Follow recipes and presentation specifications as set by the master chef/management

Qualifications

1. Previous experience in a food service role is a plus
2. Knowledge of health and safety regulations
3. Candidate must possess a valid SFA recognised Basic Food Hygiene Certification - Level 1
4. Ability to work in a team
5. Strong communication and multitasking skills
6. Permanent Part timers are welcomed

Benefits

1. Competitive pay package & Staff Meals included
2. Health insurance options
3. Medical Benefits reimbursements
4. Extra 2 days off for full timers
5. Opportunities for advancement within the company

Interested candidates please send your resume directly to [email protected] or [email protected] for a job interview, we welcome all candidates to apply and join our family!

ROYAL GLOBAL SG PTE. LTD

UEN 202438121Z

1. JOB DESCRIPTION

Job Title

Central Kitchen Cook

Occupation

CENTRAL KITCHEN COOK

Job Description & Requirements

Roles & Responsibilities:

• Implement quality assurance systems.
• Perform basic troubleshooting of equipment.
• Prepare food items according to recipes.
• Foster a culture of productivity and innovation.
• Properly manage waste disposal.
• Adhere to food and beverage safety and sanitation policies and protocols.
• Follow standardized food production procedures and guidelines.
• Adhere to designated production schedules.
• Uphold quality control measures.
• Operate automated cooking machinery.
• Maintain a professional and positive demeanor.
• Clean and organize workstations as required.
• Set up workstations for production.
• Exercise problem-solving skills and decision-making abilities at operational levels.
• Oversee the packaging of food products.
• Supervise ingredient preparation.
• Utilize basic computer functions.
• Familiarity with tablet computer operations and applications.
• Adapt to and thrive in a diverse service-oriented environment.

Job Description

• Prepare and produce all products according to SOP guidelines, including but not limited to cutting, cooking, steaming, frying, packing
• Ensure all equipment and utensils are washed, cleaned and places back to their storage location after use
• Check all materials are within acceptable condition prior to usage
• Organize workflow and ensure that employees understand their duties or delegated tasks
• Monitor employee productivity and provide constructive feedback and coaching
• Record Form in accordance to QA requirements
• Ensure to comply with all HACCP/ISO22000/5S guidelines during preparation and production
• Any other jobs or duties assigned by the Executive Chef from time to time
• Any other jobs or duties assigned by the Area Manager from time to time

新加坡著名中餐连锁店招聘厨房助手/厨师

每周50个工作小时

一周5/6天

从1030am到10pm（有1.5小时休息），

从9am到830pm（有1.5小时休息）,

不同班次 $ 2200至$ 2800

有意者，请WhatsApp联系82026010

Chef/Cook Chinese Cuisine Zi Char - Take Away

50 working hours per week

5 or 6 days a week

Different shifts -1030am to 10pm (with 1.5 hour break),

9am to 8:30pm (with 1.5 hour break)

Cooking skill training will be provided.

$2200 to $2800

Please WhatsApp and contact 82026010

Kitchen chef assistant with or without experience both welcomed !

Working hours : 12hours (hiring for new location)

Rental reinbursement provided : $250

2 off days a month

Able to start work immediate / short notice period preferred.

Training will be provided.

Young and fit with good stamina is a bonus.

Job Description

This role is responsible for kitchen operations, including data management (e.g., BOM in SAP), dish rollout, food exploration, and supporting kitchen activities.

• Assist kitchen to streamline work such as:

- New dish BOM input in SAP

- Existing dish BOM update in SAP

- Data consolidation and analysis as needed in QLIK and Excel

- PowerPoint creation

• Actively engage in Kitchen Operations of all brands
• Assist in Kitchen Operations during peak festive season (e.g., Chinese New Year)
• Attend food explorations, have discussions about dishes tasted, create summary of tasting
• Facilitate roll out of dishes across departments
• Keep abreast about local food trends and be aware of ingredients in the market
• Any other jobs or duties assigned by the Manager

Requirements:

• EXCEL basic competency (calculations using formulas, charts/graphs, data organisation
• Able to visualise abstract concepts
• Kitchen experience is an added advantage

EA License Number: 23C1935 | EA Personnel Number: R1551292

Dishwasher

• 6 days, 12pm-3pm; 5pm-10pm (Monday off)
• Salary: $3000
• Location: Race course road (Boon Keng)

Job scope:

• Washes, sorts, and stores dishes, glassware, utensils, and cookware.
• Maintains a clean kitchen and keeps dish area organized and free of clutter.

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Roles & Responsibilities

• manage store operations
• lead and supervise a team of Assistant Managers, Supervisors and Crew
• ensure that the store has adequate manpower for daily operations through effective and efficient roster planning and manpower deployment
• maintain guidelines of food preparation to ensure that desired quality and standards are achieved
• coach staff in providing excellent service experience to all customers
• handle all customer queries and feedback in a professional and timely manner
• ensure compliance to safety, hygiene and sanitation standards according to statutory guidelines
• ensure that policies and standard operating procedures are strictly adhered to
• handle selection and recruitment of staff
• monitor work performance of all staff and enforce discipline when necessary
• ensure on-the-job training is conducted for all staff

Service Technician(Kitchen Equipment)

Working days: 5.5days

Working Hours: Mon-Fri 8am - 5pm, Sat 8am -12pm

Working Location: Defu Lane 10 (Hougang)

Salary: Basic $2300 - $3000 + OT (When require)

Job Description:

• Install, service, and repair commercial kitchen equipment.
• Perform routine maintenance and inspections to ensure equipment operates efficiently and safely.
• Diagnose mechanical and electrical issues and implement effective solutions.
• Perform testing and inspection on finished goods for quality issues and perform corrective actions.
• Provide assistance and technical service requests to and by project clients.
• Other duties as assigned by management.

Tee Xin Li Reg No: R24121619

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

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

• 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

Join Us as a Central Kitchen Operations Manager!

Are you a dynamic leader with a passion for food production and operational excellence? We’re seeking a Central Kitchen Operations Manager to oversee and elevate the operations of our Central Kitchen, ensuring quality, efficiency, and growth.

Key Responsibilities:

• Lead the Central Kitchen’s daily operations, maintaining high production efficiency and cleanliness standards.
• Develop and implement SOPs to ensure consistency, quality, and excellence in all food products.
• Plan production to manage stock levels, minimize waste, and ensure stock availability for seamless operations.
• Collaborate with the logistics team to guarantee timely delivery of food products to outlets.
• Coordinate maintenance and repairs of kitchen equipment for smooth operations.
• Ensure strict compliance with food safety, hygiene policies, and safety regulations.
• Recruit, train, and manage central kitchen staff, including scheduling and performance evaluations.
• Investigate product/process non-conformance, implementing corrective and preventive measures.
• Oversee inventory, monitor ingredient orders, and conduct quality checks on raw materials.
• Prepare and manage the central kitchen’s budget, optimizing labor, supplies, and equipment costs.
• Oversee 5S maintenance including routine servicing, pest control and chemical treatments.

Requirements:

• Proven experience in central kitchen or food manufacturing operations management.
• Strong understanding of food safety, hygiene, and quality standards.
• Excellent leadership and team management skills.
• Ability to analyze operations and implement effective solutions.
• Strong organizational and budget management capabilities.

What We Offer:

• A leadership role in a well-established food production business.
• Competitive salary and benefits.
• Opportunities to drive innovation and operational improvements.

1. JOB DESCRIPTION

Job Title

Central Kitchen Driver

Occupation

LORRY DRIVER

Job Description & Requirements

Roles & Responsibilities

Delivery Driver Responsibilities:

Delivery drivers undertake a range of tasks beyond simply driving their designated routes and completing deliveries. Key responsibilities include:

• Adhering to optimal safety practices both on the road and during truck loading or unloading procedures.
• Maintaining open communication channels with management to stay updated on any changes to delivery assignments, routes, or schedules.
• Collaborating with dispatchers, fellow drivers, and team members to coordinate delivery operations.
• Contacting customers via telephone to provide updates on delivery timing in cases of issues or alterations to estimated arrival times.
• Ensuring timely completion of deliveries within designated deadlines.
• Conducting routine maintenance checks on delivery vehicles.
• Loading and unloading goods safely and efficiently.
• Obtaining necessary client or customer signatures as required.

We are a newly opened Yakiniku and Shabu-Shabu in Singapore!

Company Introduction

We are Wagyu Yakiniku Gyubei from japan! This is our first establisment in singapore and we welcome you to join our team. Our company has 22 Yakiniku restaurants in Japan today. We have different types of F&B restaurants, donut shops, and beauty salons in Japan. Our company was founded in 1970 and engaged in many different types of business, and we started the Yakiniku business in 1999.

We are looking for enthusiastic and passionate individuals to join our big family!

Job Roles Available : Kitchen Asistant

Role and Responsibilities

1. Assist with food preparation tasks such as washing, peeling, and cutting food
2. Prepare simple dishes under the direction of the cook/master chef
3. Comply with all food safety and SFA hygiene regulations
4. Maintain cleanliness and organization of kitchen areas and equipment, not limiting to washing utensils/equipment/tool/appliances after own usage
5. Assist in inventory management and restocking of kitchen supplies accordingly to FIFO/LIFO
6. Assist in opening and closing stores duties and sanitization tasks
7. Follow recipes and presentation specifications as set by the master chef/management

Qualifications

1. Previous experience in a food service role is a plus
2. Knowledge of health and safety regulations
3. Candidate must possess a valid SFA recognised Basic Food Hygiene Certification - Level 1
4. Ability to work in a team
5. Strong communication and multitasking skills
6. Permanent Part timers are welcomed

Benefits

1. Competitive pay package & Staff Meals included
2. Health insurance options
3. Medical Benefits reimbursements
4. Extra 2 days off for full timers
5. Opportunities for advancement within the company

Interested candidates please send your resume directly to [email protected] for a job interview, we welcome all candidates to apply and join our family!

ROYAL GLOBAL SG PTE. LTD

UEN 202438121Z

• Prepare and produce all products according to SOP guidelines, including tasks such as cutting, cooking, steaming, frying, and packing.
• Ensure all equipment and utensils are cleaned, washed, and returned to their designated storage areas after use.
• Inspect all materials to ensure they are in acceptable condition before use.
• Organize workflow and ensure employees understand their roles and assigned tasks.
• Monitor employee performance, offering feedback and coaching as needed.
• Complete forms as required by QA standards.
• Follow all HACCP, ISO22000, and 5S guidelines during preparation and production.
• Perform any other duties assigned by the Director.
• Have 10 years experiences in Chinese Cuisine, North eastern & Sichuan Cuisines.
• Willing to work in weekends & public holidays.

About Us

voco Orchard Singapore provides guests with the world-renowned voco™ experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

Your day to day

voco Orchard Singapore is seeking a enthusiastic and culinary-centric Commis Cook to assist the Senior Chef on duty with storage, preparation and cooking of all food items for the Kitchen, whilst adhering to all Health and Food Safety standard. To also demonstrate and help maintain high levels of service that consistently exceeds the expectations of our Guests.

• To assist and monitor food stocks and stock movement.
• To understand daily departmental costs and how they influence profit and loss results.
• To ensure minimum kitchen wastage.
• To ensure stock is controlled and rotated. Accept and store deliveries.
• Practice to minimize food wastage.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services.
• May occasionally interact with outside contacts: Guests – to ensure their total satisfaction; Suppliers – regarding orders and invoices.
• To follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
• To ensure that mise enplace is completed in your section.
• To exceed guest expectations of great service by providing and maintaining the highest level of professionalism.
• To provide a positive workspace through the use of effective communication skills with in the Culinary department and all other hotel/resort departments.
• Continually strive to improve food preparation and presentations.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Support a safe working environment by ensuring all team members are working in compliance with health and safety regulations.
• To ensure consistently high guest satisfaction of these products through established procedures and guest contact, including the motivation of employees to the highest degree, such that company profit ratios and control procedures are met.
• Ensure the cleanliness and tidy of the Kitchen department and ensure all equipment is in good working order.
• Maintaining the cleanliness, neat and being well-groom appearance at all times during on duty.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Perform other duties as assigned including assisting staff with their job functions during peak periods.

What we need from you

• Nitec/Higher Nitec or Diploma in Culinary Arts
• Fresh graduate from culinary school is welcome
• Working experience in the hotel industry will be an added advantage
• Basic in English, both spoken and written
• Food Hygiene related certification
• Commitment to work rotating shifts, weekends and public holidays
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Service Technician(Kitchen Equipment)

Working days: 5.5days

Working Hours: Mon-Fri 8am - 5pm, Sat 8am -12pm

Working Location: Defu Lane 10 (Hougang)

Salary: Basic $2300 - $3000 + OT (When require)

Job Description:

• Install, service, and repair commercial kitchen equipment.
• Perform routine maintenance and inspections to ensure equipment operates efficiently and safely.
• Diagnose mechanical and electrical issues and implement effective solutions.
• Perform testing and inspection on finished goods for quality issues and perform corrective actions.
• Provide assistance and technical service requests to and by project clients.
• Other duties as assigned by management.

Tee Xin Li Reg No: R24121619

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #68431 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Scope:

Cashiering

Food packing

Any duties as assign by supervisor

Job Requirement:

Work Week : 6 days, Mon - Sat

Work Hours : 8am to 5pm

Working Location : Palau Bukom

We are a dynamic kitchen manufacturing company specializing in delivering innovative, high-quality kitchen solutions to clients worldwide. With a significant focus on the Chinese market, we are looking for a highly experienced and driven General Manager to lead and expand our operations. This challenging role requires in-depth knowledge of the Chinese market, established relationships with clients and suppliers, and the ability to manage complex operations across borders.

Key Responsibilities:

1. Strategic Leadership:

• Develop and execute strategies to expand the company’s market share in both the Chinese and international markets.

• Drive business growth by identifying new opportunities and strengthening existing relationships with clients and suppliers in China.

2. China Market Expertise:

• Leverage deep knowledge of Chinese market dynamics, consumer trends, and regulatory environments to make informed business decisions.

• Ensure compliance with all Chinese and international trade laws and regulations.

3. Client and Supplier Relations:

• Manage and expand a network of ready clients and suppliers in China to ensure smooth operations and supply chain efficiency.

• Negotiate and secure favorable terms with Chinese partners, ensuring long-term collaborations.

4. Operational Oversight:

• Oversee all aspects of manufacturing operations, including production planning, quality assurance, and logistics.

• Implement process improvements to increase efficiency and reduce costs.

5. Team Leadership and Development:

• Recruit, train, and manage a high-performing team across multiple locations.

• Foster a culture of innovation, accountability, and excellence within the organization.

6. Financial Management:

• Oversee budgets, P&L statements, and financial performance to achieve profitability targets.

• Identify cost-saving opportunities without compromising quality or delivery timelines.

7. Travel and Flexibility:

• Mandatory travel to and within China, as well as other international markets, to oversee operations, meet stakeholders, and explore growth opportunities.

• Availability to work on weekends and public holidays as needed to meet business demands.

8. Innovation and Trends:

• Stay updated on industry trends, technologies, and innovations in kitchen manufacturing and implement relevant changes to maintain competitiveness.

9. Crisis and Issue Management:

• Proactively identify and mitigate risks, including supply chain disruptions and operational challenges.

• Resolve critical issues with a solution-oriented approach.

Requirements:

• Experience: Minimum of 10 years of experience in the kitchen manufacturing industry, with significant exposure to the Chinese market.

• Skills:

• Proven expertise in managing end-to-end manufacturing operations.

• Strong leadership, organizational, and decision-making skills.

• Excellent negotiation and relationship management capabilities with Chinese clients and suppliers.

• Knowledge: Comprehensive understanding of Chinese business culture, market regulations, and supply chain dynamics.

• Language Proficiency: Fluency in English and Mandarin is required.

• Availability: Must be willing to travel extensively and work weekends, public holidays, and irregular hours as needed.

• Technical Expertise: Familiarity with manufacturing technologies, ERP systems, and data-driven decision-making tools.

Looking for western fusion cook in hawker stall. Start asap,

he/she have experience in kitchen At lest 1year.

Job Description

• Prepare and produce all products according to SOP guidelines, including but not limited to cutting, cooking, steaming, frying, packing
• Ensure all equipment and utensils are washed, cleaned and places back to their storage location after use
• Check all materials are within acceptable condition prior to usage
• Organize workflow and ensure that employees understand their duties or delegated tasks
• Monitor employee productivity and provide constructive feedback and coaching
• Record Form in accordance to QA requirements
• Ensure to comply with all HACCP/ISO22000/5S guidelines during preparation and production
• Any other jobs or duties assigned by the Executive Chef from time to time
• Any other jobs or duties assigned by the Area Manager from time to time

Job Description & Requirements

Assist in cutting of meat , fish and vegetables

Assist in preparing the food ingrediants to get ready for processing/cooking.

Assist in packing of Food Items

Assist in overall cleanliness of the kitchen including cleaning of floor and washing of utensils at end of day

Assist in receiving of suppliers stocks and checking, storing in racks.

Assist in stacking food in racks for oven

Packing into Finished Goods and printing labels and labelling

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

• 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 ofdelivered 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 andkitchen 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 efficiencyQuality 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 safetyPeople 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

• 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

• 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 menuKitchen 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 andkitchen 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 efficiencyQuality 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