Key Responsibilities:
1. Kitchen Operations Management
- Assist in overseeing daily kitchen operations and workflow.
- Ensure timely food preparation and service in accordance with company standards.
- Monitor portion control, presentation, and food quality.
- Support menu planning, seasonal updates, and new dish introductions.
2. Staff Supervision & Training
- Supervise and guide kitchen staff in daily tasks.
- Assist in staff scheduling, attendance, and performance monitoring.
- Conduct on-the-job training to ensure consistent food quality and safety practices.
- Foster a positive and efficient working environment.
3. Food Safety & Hygiene
- Ensure all kitchen operations comply with food safety and hygiene regulations (NEA / SFA standards if in Singapore).
- Conduct regular checks on cleanliness, storage, and waste management.
- Maintain proper records for temperature logs, cleaning schedules, and food expiry.
4. Inventory & Cost Control
- Assist in managing inventory levels and daily stock usage.
- Conduct stock checks and support monthly inventory reporting.
- Monitor food wastage and assist in cost control initiatives.
- Coordinate with suppliers and assist in receiving goods and verifying quality.
5. Coordination & Communication
- Liaise with the Outlet Manager, Head Chef, and service team to ensure smooth operations.
- Support communication between kitchen and front-of-house for accurate order handling.
- Handle customer feedback related to food quality or kitchen service when required.
6. Administrative Support
- Assist in maintaining kitchen documentation, including schedules, HACCP checklists, and reports.
- Support management in planning staff rosters, shift changes, and leave arrangements.
- Participate in meetings and contribute to continuous improvement initiatives.
Requirements
- Training will be provided
- Must be able to work on weekends & PH
- Shift work
- Working hours up to 12 hours per day.
- 4 days off per month
