Kitchen Manager | Western restaurant (up to $5,000 base | Central)

Responsibilities • Lead daily kitchen operations and ensure the team is fully prepared for each service period. • Maintain consistent standards for food quality, presentation, hygiene and kitchen organisation. • Supervise, coach and develop chefs and other kitchen team members. • Plan manpower deployment and assign responsibilities effectively across the kitchen. • Monitor food costs, stock levels, ordering, wastage and inventory control. • Manage food par levels, market lists and quality checks for incoming ingredients. • Support menu planning, recipe development, food costing and pricing discussions. • Work closely with restaurant management to improve service execution and overall kitchen performance. Requirements • Relevant experience as a Kitchen Manager, Head Chef, Senior Sous Chef or in a comparable kitchen leadership role. • Strong hands-on experience in Western cuisine and high-volume restaurant operations. • Proven ability to lead, organise and develop a kitchen team. • Good understanding of food costing, inventory control, kitchen standards and service operations. Tyson Jay Management Pte Ltd | EA Licence No. 24C2479 Ivan Lim | EA Personnel Reg No. R1109856