1. Food Preparation & Cooking

* Prepare and cook food in accordance with standard recipes and company guidelines
* Ensure consistency in food quality, taste, and presentation
* Plan menus and manage portion control to meet operational requirements
* Supervise food preparation processes to maintain standards

2. Operations Management

* Plan and manage daily production schedules based on outlet or client demand
* Oversee food packing and ensure timely delivery to outlets or customers
* Monitor kitchen workflow and productivity, implementing improvements where necessary


3. Food Safety & Hygiene

* Ensure full compliance with food safety regulations and hygiene standards (e.g., SFA guidelines)
* Enforce proper food handling, storage, and temperature control practices
* Maintain accurate records for inspections (e.g., temperature logs, cleaning schedules)
* Ensure all staff adhere to SOPs and hygiene requirements

4. Inventory & Cost Control

* Manage stock levels, purchasing, and inventory control
* Conduct regular stock checks and ensure proper stock rotation (FIFO)
* Monitor food costs 
* Coordinate with suppliers to ensure timely and cost-effective procurement

5. Team Management

* Supervise and lead kitchen staff, including cooks and kitchen assistants
* Schedule staff duties and ensure adequate manpower coverage
* Train and guide staff on food preparation and safety standards
* Maintain discipline, teamwork, and a positive working environment

6. Equipment & Facility Management

* Ensure proper usage and maintenance of kitchen equipment
* Arrange for repairs and servicing when necessary
* Maintain cleanliness and organization of the kitchen at all times

Key Requirements
* Minimum 2–5 years of experience in cooking and kitchen operations
* Knowledge of food hygiene and safety standards (Food Hygiene Certificate required)
* Strong leadership and organizational skills
* Willing to work shifts, weekends, and public holidays

Working Location: Kallang way

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