Location
singapore, singapore, Singapore
Posted
June 18, 2026
Job Description
- Supervise and manage the daily operations of the Cold Kitchen.
- Ensure all food preparation meets established recipes, presentation standards, portion control, and NEA food safety regulations.
- Plan and oversee buffet production (Breakfast, Lunch, Dinner) according to reservation covers to minimise wastage.
- Ensure sufficient mise-en-place and timely replenishment of buffet and àla carte items.
- Monitor food quality, storage, and handling to prevent contamination and spoilage.
- Maintain cleanliness, hygiene standards, and proper equipment usage within the section.
- Monitor inventory levels and assist in requisition of supplies.
- Train, supervise, and evaluate kitchen staff performance.
- Review menus and propose improvements or new dishes to enhance guest satisfaction.
- Ensure proper shift handover and smooth kitchen operations.
- Other ad-hoc duties and responsibilities as and when assigned.