Assistant Section Head (Outlet Cook)

Company Overview / Employee Value Proposition

Born from a love of bread and a passion for quality, we are an international, company-owned, and franchised fast-casual bakery-caf founded in 1988, specializing in both French and Asian-inspired goods. In addition to cakes, pastries, sandwiches, salads, and signature coffee & tea, we offer a unique bakery and caf experience to thousands of customers daily. Currently, we have over 4,000 locations worldwide, satisfying cravings and taste buds of all ages and backgrounds. Today, we invite you to become part of our storied history. No pressure. Apply to join a talented, diverse, collaborative, and highly competitive team-a collection of individuals united by a desire to have fun and with a passion for success. We work hard to bring world-class products and guest experiences to our customers. And with your help, we'll continue with that mission!

Job Summary

Lead and oversee all aspects of food preparation and kitchen operations to deliver high-quality culinary experiences. Drive menu innovation, manage kitchen resources, and cultivate a collaborative team environment while ensuring compliance with nutrition, hygiene, and safety standards.

Responsibilities

• Direct and control the food preparation process to ensure consistent quality and timely delivery of dishes
• Review and develop menus by creating or refining culinary offerings to enhance variety and maintain high standards
• Approve dishes prior to service to guarantee presentation and taste meet brand expectations
• Plan and coordinate orders for equipment and ingredients based on inventory analysis and operational needs
• Schedule and oversee repairs of kitchen equipment to minimize downtime and maintain operational efficiency
• Identify and resolve operational problems or defects promptly to sustain smooth kitchen functioning
• Manage, train, and mentor kitchen staff to build a skilled, motivated, and cooperative team
• Enforce compliance with nutrition, hygiene, and safety regulations to uphold health standards and workplace safety
• Foster a respectful and collaborative work environment that promotes teamwork and positive staff relations

Preferred competencies and qualifications

• Graduation from a recognized culinary institution.
• At least 3-5 years of proven experience in French or Western cuisine in a relevant kitchen management role
• Demonstrated exceptional ability in kitchen management
• Proven capability to perform effectively under pressure in a fast-paced environment

Benefits

• Staff Discount
• Medical Benefits
• Meal Benefits
• Career Progression
• Flexi Health Benefits
• Performance Incentive Bonus