Key Responsibilities
- Oversee daily dining hall and kitchen operations.
- Work with the Head Chef to plan vegetarian meals for daily service and events.
- Supervise kitchen staff and volunteers, including scheduling, training, and task delegation.
- Ensure food quality, portion control, timely service, cleanliness, and hygiene compliance.
- Manage budget, inventory, procurement, vendors, food storage, and kitchen equipment.
- Implement cost control measures and reduce food wastage.
- Coordinate kitchen or dining hall upgrading works with the Facilities Team.
- Support catering operations for religious events and large gatherings.
- Ensure compliance with food safety, workplace safety, and fire safety requirements.
- Handle feedback, resolve operational issues, and perform other duties as assigned.
Job Requirements
- Diploma in Hospitality, Food Services, or related field preferred.
- Minimum 5 to 8 years of relevant kitchen or dining operations experience, with supervisory experience.
- Experience in large-scale catering or institutional kitchen is an advantage.
- Knowledge of SFA food safety and hygiene requirements.
- Food Safety / Food Hygiene certification required.
- Strong leadership, communication, and people management skills.
- Organized, hands-on, and able to work in a fast-paced environment.
- Comfortable engaging with devotees, volunteers, and community members.
Additional Information
- Willing to work one weekend, occasional public holidays, and extended hours when required.
- Comfortable working in a Buddhist vegetarian kitchen environment.
- May require prolonged standing and active supervision.
For consideration, kindly submit your CV by clicking APPLY NOW or email [Confidential Information] for confidential discussion.
MTC Consulting Pte Ltd | 15C7752
EA. Registration No.: R22111807 | Yap Teng Hui
