Job Summary
We seek a skilled Kitchen Manager to lead culinary operations, manage kitchen staff, and ensure high-quality production of Chinese and Szechuan dishes in a fast-paced environment.
Responsibilities
- Oversee daily kitchen operations to ensure efficient production workflow and timely delivery
- Lead and manage kitchen staff by scheduling shifts, supervising performance, and fostering a collaborative team environment
- Develop, standardize, and maintain recipes for broths including Mala, Herbal, Tomato, and Tom Yam to ensure consistent flavor profiles
- Manage proper marination processes for meats such as pork, beef, mutton, and chicken to meet quality standards
- Maintain consistency and quality in preparing Szechuan dishes according to company standards
- Enforce food safety, hygiene, and sanitation standards in compliance with company SOPs and regulatory requirements
- Monitor inventory levels, control food costs, and implement measures to minimize wastage
- Conduct training and development programs to enhance kitchen staff skills and productivity
- Perform quality control checks on all food products before distribution to ensure customer satisfaction
- Collaborate with management to develop menus and implement operational improvements
- Execute additional managerial duties as assigned by senior management
Required competencies and certifications
- Minimum 5 years of experience in International cuisine, including at least 2 years in a supervisory or managerial role
- Strong expertise in Asian cuisine and broth preparation
- Proven leadership and team management skills to effectively lead kitchen operations
- Knowledge of food safety regulations and kitchen operations management
- Ability to perform effectively in a fast-paced production environment
Additional Information
We welcome all suitable candidates to apply through the Job Bank portal. Only shortlisted candidates will be notified.
