KITCHEN F&B MANAGER

Job Responsibilities

Oversee daily kitchen operations to ensure smooth workflow, timely food preparation and consistent food quality.

Develop and implement kitchen SOPs, hygiene standards, and food safety procedures.

Coordinate between kitchen and service teams to ensure efficient communication and order accuracy.

Assist in menu development, new dish creation, portion control and cost analysis.

Maintain high standards of food presentation, taste consistency and recipe adherence.

Conduct regular food tasting, quality checks and kitchen audits.

Conduct safety and hygiene training for new and existing staff.

Ensure compliance with SFA/NEA food hygiene regulations and workplace safety standards.

Maintain cleanliness and organisation of the kitchen environment.

Conduct regular equipment maintenance checks and report issues promptly.

Prepare operational reports (inventory, wastage, performance, costing).

Support management in strategic planning, budget preparation and operational improvement.

Assist in planning promotions, seasonal menus and special events.

Job Requirements

Minimum 3-5 years of experience in F&B, with at least 2 years in a supervisory or managerial kitchen role.

Strong leadership, team management

Excellent understanding of food safety, hygiene and kitchen operations.

Good knowledge of cost control, inventory management and supplier negotiation.

Ability to handle pressure, multitask and solve operational problems quickly.

Able to work shifts, weekends and public holidays.

Strong sense of responsibility, initiative and commitment to operational excellence.