2,331 Kitchen Manager jobs in Singapore

Job Description

• Demonstrate exemplary conduct through adherence to SOPs in food preparation, inventory management, hygiene management, and good communication.

• Ensure Kitchen Team adheres to company's SOPs for the cooking of its Western and Asian Cuisine, and mise-en-place preparation.

• Ensure sufficient kitchen inventory is maintained, while at the same time minimizing food waste.

• Assign duties and co-coordinate with the Kitchen Team to optimize work process for quality food delivery.

• Responsible for the training and upskilling of Kitchen Assistants and Cooks.

• Serve as a stand in for cook in other outlets during peak period and emergencies.

• Ensures that food safety rules are observed, and the cleanliness of the kitchen and its equipments meets the standards of the Quality Assurance Team.

• Perform any other duties and responsibilities as assigned by the Outlet Manger.

Job Requirement

• Strong culinary ability in Western and Asian cuisine.

• Possess a positive attitude towards teaching and teamwork.

• A good communicator with a strong sense of customer service.

Key responsibilities of a kitchen manager include:

Supervising staff:

Managing, training, and scheduling kitchen staff, ensuring proper workflow and performance.

Maintaining food quality and safety:

Enforcing food safety regulations, monitoring food preparation, and ensuring proper storage and handling of ingredients.

Managing inventory and supplies:

Tracking inventory, ordering supplies, and minimizing waste to control costs.

Ensuring cleanliness and sanitation:

Maintaining a clean and organized kitchen environment, adhering to health and safety standards.

Collaborating with other teams:

Coordinating with front-of-house staff, chefs, and other managers to ensure smooth service and customer satisfaction.

Financial management:

Monitoring expenses, managing budgets, and contributing to cost control measures.

Menu development:

Assisting with menu planning, recipe development, and costing.

Problem-solving:

Addressing any issues that arise during service, such as staffing shortages or equipment malfunctions.

Training and development:

Overseeing the training of new kitchen staff and ensuring continuous development of existing staff.

Customer satisfaction:

Ensuring high-quality food and service to enhance the overall dining experience.

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Our client are looking for next team members to join their growing team:

Job Responsibilities:

• Prepare and cook traditional Chinese soups and dishes in accordance with company recipes and Standard Operating Procedures (SOPs).
• Ensure consistent food quality, taste, and presentation across all menu items.
• Support daily food preparation, including washing, cutting, marinating, and proper handling and storage of ingredients.
• Operate kitchen equipment safely and maintain a clean and organized workstation at all times.

Supervisory & Management Responsibilities:

• Lead daily kitchen operations and supervise junior kitchen staff.
• Plan staff rosters, coordinate task assignments, and manage break schedules to ensure efficient workflow.
• Enforce food safety and hygiene standards in compliance with SFA regulations.
• Track inventory usage, assist in stock-taking, and support ordering of kitchen supplies.
• Train and guide new team members to ensure compliance with company standards and SOPs.
• Liaise with service staff and outlet managers to maintain seamless coordination between kitchen and front-of-house operations.
• Escalate kitchen-related issues such as equipment malfunctions, supply delays, or staffing shortages to the outlet manager or HQ as needed.

Job Requirements:

• Willing to work on weekends and public holidays.

Chua Mui Khim

( EA Registration Number : R22104766)

ASEANet Manpower Consulting Pte Ltd

(Co Reg : 202141565E / EA License: 21C0866)

We regret to inform that only shortlisted candidates will be notified

We seek a skilled culinary professional to manage kitchen operations and prepare high-quality meals.

• Prepare meals according to established recipe standards.
• Regulate oven temperatures for optimal cooking conditions.
• Maintain food logs and monitor food quality and quantity.
• Collaborate with colleagues during peak periods and inform the Chef of excess food items.
• Communicate menu specials and out-of-stock items to Food & Beverage staff.

• Assist Sous Chef in training, scheduling, motivating, and coaching employees; serve as a role model.
• Adhere to company policies and safety procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager.
• Maintain uniform and personal appearance; maintain confidentiality of proprietary information; protect company assets.

**Job Overview:**

Succeed in a dynamic kitchen environment as an experienced Sous Chef, working closely with the Head Chef to ensure seamless kitchen operations.

Key responsibilities include managing menu planning, inventory control, and maintaining high standards of food quality and presentation.

We are seeking a skilled Executive Chef to manage the preparation and presentation of high-quality meals. As a key member of the culinary team, you will be responsible for ensuring all food items meet company standards.

• Preparation and storage of excess food at the correct temperature to prevent spoilage
• Maintenance of food portions and presentations that meet company expectations
• Monitoring supplies and reordering stock as needed
• Cleaning and sterilizing food preparation areas
• Assistance to other cooks to ensure timely completion of food orders
• Efficient resolution of problems with customers' orders
• Adherence to food health and safety regulations

1. Proven experience in a commercial kitchen environment
2. Demonstrated ability to work efficiently under pressure
3. Strong understanding of food safety and handling procedures

• Maintaining inventory list, and stock management
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating of staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers' complaints
• Streamline processes and ensure smooth operations
• Leading the store's daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior
Requirements:
• A minimum of 3 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays

• Oversee and manage all central kitchen operations, including food preparation, packaging, storage, and dispatch.
• Plan and organize daily production schedules based on outlet requirements or customer orders.
• Ensure all food items are prepared in accordance with standardized recipes, portion control, and quality expectations.
• Supervise and train kitchen staff to maintain efficiency and food safety compliance.
• Coordinate with procurement to ensure sufficient inventory levels of raw materials.
• Monitor food cost, wastage, and kitchen productivity to ensure profitability.
• Maintain cleanliness and hygiene across all kitchen areas, complying with food safety regulations (e.g., SFA, HACCP standards).
• Ensure equipment is well-maintained and coordinate with maintenance teams for timely servicing.
• Conduct regular quality checks and audits.
• Work closely with QA/QC, logistics, and outlet teams to ensure smooth end-to-end operations.
• Implement SOPs and lead continuous improvement initiatives to enhance kitchen operations.

• Diploma or Degree in Culinary Arts, F&B Management, or a related field.
• Minimum 3-5 years of experience in a central kitchen or high-volume food production environment, with 2 years in a supervisory role.
• Strong knowledge of food hygiene, HACCP, and inventory management.
• Experience in managing multi-cultural teams in a fast-paced kitchen environment.
• Excellent organizational and communication skills.
• Able to work under pressure and meet tight deadlines.
• Proficient in Microsoft Office and kitchen inventory/production systems.

Lead Kitchen Manager Job Description

As a Lead Kitchen Manager, you will oversee the day-to-day operations of the kitchen. This includes enforcing high-quality standards, monitoring food hygiene and safety, and controlling food preparation processes.

• Oversight all aspects of kitchen operations, including food preparation, service, and staff management.
• Direct the food preparation process efficiently and professionally.
• Ensure the kitchen runs smoothly and efficiently, meeting high-quality standards for food and related services.
• Support planning, coordinating, and implementing tasks while maintaining efficient labor utilization.
• Identify and resolve any challenges that emerge in the kitchen, ensuring a safe working environment.

• Create meals using new or current culinary inventions or as prescribed by the business.
• Approve and polish dishes before delivery to customers.
• Produce quality menus that can change seasonally according to business requirements.
• Manage kitchen stocks and minimize wastage.

• Manage, train, and educate kitchen workers to maintain the highest possible culinary standards.
• Assist in forecasting and assessing personnel requirements to prevent shortages or excesses of kitchen staff.
• Purchase, store, and handle all food products and materials within agreed-upon budgets and maximize gross profit through effective staff management.

• Implement and enforce strict adherence to food and sanitary rules and safety guidelines.
• Maintain punctuality and attendance records.
• Encourage coworkers to cooperate and respect one another, promoting teamwork.

• Stay updated on the latest trends in culinary arts and kitchen processes and technologies.
• Source food raw materials to ensure quality dishes and coordinate with vendors for reliable ingredient supplies.
• Prepare duty rotas for kitchen staff to provide adequate coverage at all times, accounting for seasonality and minimizing overtime.

• Bachelor's Degree in Culinary Arts or Science, Business, or relevant fields.
• Three to five years of experience as a Sous Chef.
• Completed WSQ Basic Food Hygiene Course - Food Safety Course Levels 1 and 2.
• Updated knowledge of COSHH regulations or HACCP methods.
• Strong interpersonal and leadership skills.

• Quickly grasp concepts and possess logical and analytical problem-solving skills.
• Able to understand business requirements and processes.
• Good understanding of computer software such as POS, restaurant management systems, and Microsoft Office.
• Service-oriented, meticulous, attention to detail, and good communication skills.

The ideal candidate will have excellent organizational, time-management, and leadership skills, with a passion for delivering exceptional culinary experiences.

• Plays a key role in developing and implementing effective strategies for kitchen operations.
• Takes responsibility for achieving goals and objectives set forth by the organization.
• Cultivates an environment that encourages open communication and team collaboration.
• Analyzes and addresses issues affecting kitchen performance, providing creative solutions to drive improvement.

This is a dynamic opportunity for a skilled professional to join our team and contribute to the success of our business.