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About the Role
Job Description & Responsibilities
- Overall manage daily kitchen operation, lead back‑of‑house team (cooks, kitchen helpers), arrange shift, on‑job training for kitchen staff, control team discipline & working efficiency。
- Develop seasonal new dishes, standardize recipe, portion control, stabilise dish taste & plating standard; cooperate with front desk for menu upgrade & promotion activity。
- Purchase & check raw material, manage stock inventory, strictly control food cost, reduce ingredient waste, optimise kitchen gross profit。
- Fully follow Singapore food hygiene regulation, maintain kitchen sanitation, pass NEA inspection regularly, supervise staff’s hygiene operation standard。
- Directly take charge core cooking during peak hour, handle customer feedback on food quality timely。
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