Monthly Salary: UP to $4800 (Negotiable)

Working Address: The Food Place by Food Republic, Raffles City, 52 North Bridge Rd

Working hours: 6 days work week (rotating off days during the week)

Responsibilities and Duties:

• Lead daily kitchen operations, ensuring smooth service during peak and off-peak hours

• Prepare and cook dishes according to established recipes and presentation standards

• Supervise and train junior kitchen staff to maintain consistency and quality

• Monitor inventory levels, manage food costs, and ensure proper stock rotation

• Maintain cleanliness and food safety standards in compliance with SFA regulations

• Work closely with the outlet manager to plan menus and implement kitchen improvements

• Handle any kitchen-related issues with professionalism and efficiency

Qualification and Requirements:

• Proven experience as a Head Cook or equivalent senior kitchen position

• Strong cooking skills, preferably with experience in Hong Kong-style or Cantonese cuisine

• Good leadership, time management, and communication skills

• Able to work independently and as part of a team in a fast-paced environment

• Willing to work shifts, weekends, and public holidays as required

Benefits:

• 14 days AL

• Medical benefits $400 per calendar year
  

Nextbeat Singapore Pte. Ltd.

EA License Number: 22C1267

EA Personnel No: R22110252

Company Overview

K. COOK PTE. LTD. is a Korean BBQ buffet restaurant located in Orchard, delivering quality dining experiences with a focus on authentic Korean cuisine and excellent customer service.

Job Summary

Lead and manage daily restaurant operations at K. COOK PTE. LTD., ensuring high standards in service, food quality, staff performance, financial control, inventory management, and regulatory compliance to drive business success.

Responsibilities

• Oversee daily restaurant operations to ensure efficient service flow and adherence to quality standards
• Monitor food quality, presentation, and hygiene to maintain customer satisfaction and safety
• Recruit, train, and supervise staff to build a skilled and disciplined team
• Develop and manage staff work schedules and shifts to optimize operational coverage
• Address customer inquiries and resolve complaints professionally to ensure a positive dining experience
• Maintain high service standards through continuous staff coaching and performance management
• Monitor sales, control food and labor costs, and analyze profitability to support financial goals
• Manage cash flow, prepare POS reports, and perform daily financial reconciliations accurately
• Control inventory levels, coordinate with suppliers, and minimize wastage to optimize stock management
• Ensure compliance with local hygiene and safety regulations to maintain a safe and clean environment
• Maintain cleanliness and food safety standards consistently across all restaurant areas