2,613 Kitchen Manager jobs in Singapore

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Overview
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 : R )
ASEANet Manpower Consulting Pte Ltd
(Co Reg : E / EA License: 21C0866)
We regret to inform that only shortlisted candidates will be notified
#J-18808-Ljbffr

Overview
Provides commercial leadership and development to restaurant kitchen management through effective communication, coaching and development.
Promote, monitor and drive store KPIs to achieve targets set.
Provides new food concept and come up seasonal promotion, identify opportunities and provide feedback to the Management on food quality and costing
Provides business planning in budgeting, forecasting and identify opportunities and provide feedback to the Management.
Design training for kitchen operations.
To identify improvement/development needs for kitchen and food sales area.
Responsible for food quality, costing, food safety and hygiene standards are in line with Company & Statutory requirements
Ability to interact with management, outlets manager and assistant manager, co-workers, members and public.
Requirements
Minimum 3 years of Management experience with strong leadership, management, planning skills in a similar capacity
Possess strong team spirit and excellent communication at all levels
Able to establish recipes and be strong in food costing control
By submitting any application or resume to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration.
We regret only short-listed candidates will be notified.
#J-18808-Ljbffr

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.

Working Location: 78 Airport Boulevard, Singapore

Working Hours: 5-day work week | 7.30am to 11.30pm (Rotating Shifts) | Able to work on weekends and public holidays

Key Responsibilities:

• Ensuring smooth kitchen operations of the restaurant.
• Guiding a team of Cooks in delivering great quality dishes to customers.
• Handling food preparation and ensuring the company standard (following the training manual).
• Working closely with all team members from both Front of the House and Back of the House to ensure smooth operations and exceed customers' expectations.
• Guiding and monitoring the work performance of all staff.
• Conducting opening and closing inventory of beverages and managing stock ordering.
• Maintaining the hygiene and tidiness of the kitchen area and storage areas.
• Ensuring compliance with food safety, hygiene and sanitation standards according to statutory guidelines.
• Ensuring the company's policies and standard operating procedures are strictly adhered to.

Key Requirements:

• At least 5 years of working experience in a similar capacity (serving 80-100pax restaurant) kitchen, with 3 years at a managerial level.
• Good communication and interpersonal skills.
• Self-motivated, detail-oriented, passionate, quality-focused and a multitasker.
  Ability to work in a fast-paced environment.

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel No: R

• 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

• 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.

• 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 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

• 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.