Total 5,729 restaurant manager job vacancies in Singapore

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Food health and safety regulations Ensuring all food are followed.

• Menu Planning: Design and update menus, ensuring a balance of flavors and presentation.
• Food Preparation: Oversee and participate in the preparation and cooking of meals.
• Quality Control: Ensure dishes meet established standards for taste and presentation.
• Inventory Management: Monitor stock levels, order supplies, and minimize waste.
• Team Leadership: Supervise and train kitchen staff, delegating tasks effectively.
• Hygiene Compliance: Enforce food safety and kitchen hygiene regulations.
• Cost Management: Control food costs and manage kitchen budgets.
• Creativity: Innovate new recipes and adapt to customer preferences.
• Problem Solving: Address issues promptly to maintain smooth kitchen operations.
• Customer Satisfaction: Ensure timely delivery of high-quality dishes.

• Food Preparation: Assist in cutting, chopping, peeling, and preparing ingredients.
• Cooking Assistance: Support chefs in cooking and assembling dishes.
• Kitchen Hygiene: Maintain cleanliness of workstations and kitchen equipment.
• Stock Management: Help in storing and organizing ingredients and supplies.
• Dishwashing: Clean utensils, dishes, and cookware as needed.
• Adherence to Safety Standards: Follow food safety and hygiene protocols.
• Team Support: Collaborate with kitchen staff to ensure smooth operations.
• Basic Inventory Tasks: Inform supervisors about low stock levels.

• Menu Planning & DevelopmentDesign and update menus
  Control costs and portion sizes
  Incorporate seasonal ingredients and trends
  
• Food Preparation & CookingOversee food preparation and cooking
  Ensure consistency in taste, presentation, and quality
  Accommodate dietary needs (e.g., allergies, vegetarian)
  
• Quality Control & PresentationCheck food quality, taste, and appearance before serving
  Ensure correct garnishing and plating
  
• Kitchen Management & Staff SupervisionSupervise kitchen staff (e.g., cooks, assistants)
  Create staff schedules and manage workload
  Train and evaluate staff performance
  
• Health & Safety ComplianceMaintain cleanliness and hygiene standards
  Follow food safety protocols (e.g., HACCP)
  Ensure proper food storage and handling
  
• Inventory & Cost ManagementMonitor inventory levels and order supplies
  Minimize waste and optimize stock usage
  Manage food costs and budget
  
• Customer Interaction & FeedbackAddress customer inquiries and special requests
  Act on feedback to improve food quality
  
• Culinary Innovation & CreativityDevelop new recipes and cooking techniques
  Stay updated on industry trends
  Menu Planning & DevelopmentDesign and update menus
  Control costs and portion sizes
  Incorporate seasonal ingredients and trends
  
• Food Preparation & CookingOversee food preparation and cooking
  Ensure consistency in taste, presentation, and quality
  Accommodate dietary needs (e.g., allergies, vegetarian)
  
• Quality Control & PresentationCheck food quality, taste, and appearance before serving
  Ensure correct garnishing and plating
  
• Kitchen Management & Staff SupervisionSupervise kitchen staff (e.g., cooks, assistants)
  Create staff schedules and manage workload
  Train and evaluate staff performance
  
• Health & Safety ComplianceMaintain cleanliness and hygiene standards
  Follow food safety protocols (e.g., HACCP)
  Ensure proper food storage and handling
  
• Inventory & Cost ManagementMonitor inventory levels and order supplies
  Minimize waste and optimize stock usage
  Manage food costs and budget
  
• Customer Interaction & FeedbackAddress customer inquiries and special requests
  Act on feedback to improve food quality
  
• Culinary Innovation & CreativityDevelop new recipes and cooking techniques
  Stay updated on industry trends
  Menu Planning & DevelopmentDesign and update menus
  Control costs and portion sizes
  Incorporate seasonal ingredients and trends
  
• Food Preparation & CookingOversee food preparation and cooking
  Ensure consistency in taste, presentation, and quality
  Accommodate dietary needs (e.g., allergies, vegetarian)
  
• Quality Control & PresentationCheck food quality, taste, and appearance before serving
  Ensure correct garnishing and plating
  
• Kitchen Management & Staff SupervisionSupervise kitchen staff (e.g., cooks, assistants)
  Create staff schedules and manage workload
  Train and evaluate staff performance
  
• Health & Safety ComplianceMaintain cleanliness and hygiene standards
  Follow food safety protocols (e.g., HACCP)
  Ensure proper food storage and handling
  
• Inventory & Cost ManagementMonitor inventory levels and order supplies
  Minimize waste and optimize stock usage
  Manage food costs and budget
  
• Customer Interaction & FeedbackAddress customer inquiries and special requests
  Act on feedback to improve food quality
  
• Culinary Innovation & CreativityDevelop new recipes and cooking techniques
  Stay updated on industry trends
  

• Food Preparation: Assist in cutting, chopping, peeling, and preparing ingredients.
• Cooking Assistance: Support chefs in cooking and assembling dishes.
• Kitchen Hygiene: Maintain cleanliness of workstations and kitchen equipment.
• Stock Management: Help in storing and organizing ingredients and supplies.
• Dishwashing: Clean utensils, dishes, and cookware as needed.
• Adherence to Safety Standards: Follow food safety and hygiene protocols.
• Team Support: Collaborate with kitchen staff to ensure smooth operations.

Assist chefs in all food preparation duties

Food Preparation

· Prepare cold foods and raw foods, slice meat and wash vegetables

· Wash, peel and/or cut various foods to prepare for cooking or serving

· Butcher and clean fowl, fish, and poultry to prepare for cooking or serving

· Cut, slice or grind meat, poultry, and seafood to prepare for cooking

· Distribute food to Hall staff to serve to customers

· Keep records of the quantities of food used

Food Storage

· Store food in designated containers and storage areas to prevent spoilage

· Receive and store food supplies, equipment, and utensils in refrigerators, cupboard, and other storage areas

· Inform supervisors when supplies are getting low or equipment is not working properly

Hygiene and Workplace Safety

· Maintain good food hygiene and kitchen safety practices

· Assist in cleanliness and maintenance of kitchen area

Perform other reasonable job duties as requested by Supervisors

Job Description

· Assist in creating and executing plans for sales, profit and staff development

· Assist in managing filing system and read company emails

· Provide effective leadership to the production team to ensure targets are met

· Coordinate the entire operation of the central kitchen during scheduled shifts

· Respond to complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customers into return customers

· Ensure that all employees adhere to the company's uniform standards

· Conduct orientation and training & coach new trainees

· Plan staff duty roster and cleaning duties

· Update GRN and perform e-Procurement

· Maintain high standards of quality control, hygiene, and health and safety

· Ensure the strict compliance by all production staff to company’s standard operating procedures

· Any other appropriate duties and responsibilities as assigned

• Ensure high standards of food preparation daily for the restaurant
• Lead and manage the culinary team
• Ensure kitchen is clean and orderly at all times with a maintenance schedule
• Maintain adequate pantry inventory
• Prepare shopping lists and track expenses
• Reduce wastage, including electricity, water and other resources
• Support media activities like interviews, food tasting, etc
• Perform ad-hoc duties as requested by the

ob Description & Requirements

As a dumpling chef you will be responsible for making the handmade dumpling and cooking the dumpling. Need a team player to help out at the kitchen when needed to.

REQUIREMENTS

o Ready to work any shift.

o Need to work long term.

o Ready to work for public holidays & Sunday.

A candidate who wants to become a chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Roles & Responsibilities :

1. Cook all south Indian Chettinad Food Items for breakfast,Lunch & Dinner

2. Cook Special chettinad items like - Mutton Chukka, Mutton Kola Urundai, Chicken Naatukoli, Paal Paniyaram & Boli.

3. Cook Chettinad Snacks like Murukku, Seedai.

4. Prepare Chettinad Drinks.

Job Requirements :

1. Added Advantage if Cooking experience in South Indian Chettinad Food catering or restaurant in Singapore

2. Must be able to Speak, read & write fluent tamil /Hindi Language

3. Able to Work in flexible timings

Job Description :

* Need to run the Food Packing Machine in full flow

* Need to Carry out the repairs and fix the packing machine to make it ready for the operation

* Need to service the machine regularly and submit the weekly & monthly reports

* Need to work in flexible rotation shifts

Job Requirements :

* Work Experience in Indian Food Manufacturing.

* Valid Class 3 Driving License will be added advantage

* Previous Singapore Work Experience will be added advantage

Job Description & Requirements

Roles & Responsibilities :

1. Cook all south Indian Chettinad Food Items for breakfast,Lunch & Dinner

2. Cook Special chettinad items like - Mutton Chukka, Mutton Kola Urundai, Chicken Naatukoli, Paal Paniyaram & Boli.

3. Cook Chettinad Snacks like Murukku, Seedai.

4. Prepare Chettinad Drinks.

Job Requirements :

1. Added Advantage if Cooking experience in South Indian Chettinad Food catering or restaurant in Singapore

2. Must be able to Speak, read & write fluent tamil /Hindi Language

3. Able to Work in flexible timings

• Able to prepare local chinese cuisine
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders

Job Description & Requirements

Ensure kitchen operates in compliance with food hygiene standards and standard operating procedures.

Constantly challenge new concepts that are creative, entertaining and appealing.

Delivers food services with high quality standards.

Exercise cost control initiatives, minimize waste by means of good yield management.

Practices good inventory control to manage food and labour costs.

Train and provide guidance to the kitchen staff.

Proactively contribute ideas and develop synergy amongst the team.

Requirements

Minimum 5 years of culinary experience.

Diploma in Culinary skills or relevant experiences.

Ability to innovate and create attractive food products.

Sensitive to numbers and possess good administrative duties.

Able to work on weekends/public holidays.

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

1. Take order from customer.

2. Call out for the customer to collect the food

3. Pack the food for take away.

4. Work at food court or coffeeshop

· Accountable for assisting the group to achieve targeted sales / profits, while maintaining the operational and service standards. To improve the organization's market share and positioning.

· To improve the organization's efficiency towards its mission and goals.

· To achieve 4 G results in:

a) Great Service

b) Great Food

c) Great Ambience

d) Good Profits

This programme is for candidate seeking the knowledge and management skills in food and beverage for managing a restaurant.

The objectives of the programme are:

· Prepare candidate for entry-level to managerial Restaurant Manager level employment in the food and beverage industry

· Assist in efficient running and profitability of restaurant

· Ensure good service are provided in accordance with the Group’s SOPs

· Maintain service quality and consistency standards

· Adhere to the Group’s procedures and propose improvements to:

· maintain a healthy working environment;

· ensure customers’ satisfaction;

· monitor stocks level including inventory checks; and

· ensure the overall management of the restaurant operations.

On completion of this training programme, candidate will have the knowledge and skills in restaurant operation and customer service skills and be able to apply them at the workplace.

Restaurant Management

· Ensure compliance with licensing, hygiene and health and safety legislation/guidelines

· Liaise with customers, employees, suppliers, licensing authorise etc

· Make improvements to the running of the business

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

Sales

· Push for sales and promotion

Cost Management

· Oversee stock level and order supplies

People Management

· Interview, recruit and supervise staff

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

Customer Service

· Handle customer enquiries and complaints

· Ensure customers' satisfaction

· Motivate and train staff

Drive company vehicle safely, adhering to all traffic laws and safety guidelines.

• Pick up and deliver items to office / restaurant outlet or other specified locations
• Ensure timely transport of passengers or goods to designated locations while following schedules or routes.
• Perform basic vehicle inspections and ensure the vehicle is in good working condition (e.g., checking tires, fuel, oil, brakes, and lights). Report any vehicle issues to management.
• Assist with loading and unloading goods, ensuring items are handled and secured properly.
• Follow all safety protocols and comply with relevant laws and regulations (e.g., hours of service, vehicle weight limits).

Working hours： 10am-10pm can be rearranged during this time period according to work needs

Job Description:

• Set up cutlery, crockery and glassware on table and replace soiled tableware and service items to prepare the table for the next customers
• Serve food and beverages to ensure all dishes match the order ticket to the corresponding tables
• Operate Point of Sales (POS) Systems when managing beverage order
• Provide go-the-extra-mile service to create a positive customer experience
• Maintain hygiene, safety, and standards, follow the organization’s personal, food and beverage hygiene standards
• Assist in opening, operating, and closing of shifts and execute daily operational tasks according to staff roster
• Suggest areas and execute continuous improvement activities within work area

Requirements:

• Capable to liaise with Mandarin speaking associates will be advantage
• With or without relevant experience are welcome (training will be provided)
• Willing to work 5.5days per week
• Willing to work on Public Holiday and weekends

n operations liaison assistant's job is to facilitate communication and coordination between departments to ensure smooth operations and efficient decision-making. Their responsibilities may include:

• Supporting operations: Assisting with day-to-day operations, addressing customer needs, and ensuring a seamless experience for customers
• Liaising with departments: Acting as a bridge between departments, such as warehouse, logistics, sales, and customer service
• Monitoring and reporting: Monitoring order processing, shipment schedules, and inventory levels
• Assisting with customer service: Serving as the first point of contact for customer inquiries
• Providing guidance: Providing staff with guidance and assistance
• Compiling training materials: Compiling training materials and facilitating training
• Reporting job performance: Monitoring and reporting job performance to management on a daily basis
• Establishing business knowledge: Establishing business knowledge and awareness of shared company goals

Food Preparation

· Prepare food according to the Company standard procedures.

· Assist in cooking and food preparation

· Prepare cold foods and raw foods, slice meat, and wash vegetable

· Stir and strain soups and sauces

· Butcher and clean fowl, fish, and poultry to prepare for cooking or serving

Kitchen Operation

· Ensure kitchen operations are carried smoothly and effectively

· Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas

· Responsible for inventory management to ensure sufficient stock for operation efficiency

Hygiene and Workplace Safety

· Ensure kitchen cleanliness, food hygiene and kitchen safety practices

People Management

· Lead junior cooks or kitchen helpers in kitchen duties

· Allocate work to junior kitchen cooks

Equipment Management

· Responsible for kitchen equipment maintenance

Perform other reasonable job duties as requested by Supervisors

Food Preparation

· Prepare food according to the Company standard procedures.

· Assist in cooking and food preparation

· Prepare cold foods and raw foods, slice meat, and wash vegetable

· Stir and strain soups and sauces

· Butcher and clean fowl, fish, and poultry to prepare for cooking or serving

Kitchen Operation

· Ensure kitchen operations are carried smoothly and effectively

· Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas

· Responsible for inventory management to ensure sufficient stock for operation efficiency

Hygiene and Workplace Safety Management

· Ensure kitchen cleanliness, food hygiene and kitchen safety practices

People Management

· Lead team and problem solving

· Allocate work to junior kitchen cooks

Equipment Management

· Responsible for kitchen equipment maintenance

· Perform other reasonable job duties as requested by Superior

Administration

· Assist superior in administrative duties

Job Description

• Oversee and assisting chief cook to manage selected outlet's kitchen staffs
• Oversee the daily operation of the kitchen
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Designing and implementing new ideas for the menu
• Ensuring the kitchen standards are being followed and adhered to by all employees

Requirements

• At least 2 years of relevant working experience as Assistant Cook
• Must be dedicated and committed
• Able to communicate in Mandarin

Job Description

• Oversee and manage selected outlet's chefs and kitchen staffs
• Oversee the daily operation of the kitchen
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Designing and implementing new ideas for the menu
• Ensuring the Kitchen standards are being followed and adhered to by all employees

Requirements

• At least 3 years of relevant working experience as Chief Cook
• Must be dedicated and committed