Total 107 Manager kitchen crew job vacancies in Indonesia

Job Title: Kitchen Crew / Kitchen Training Manager
Company: Tai Er (酸菜鱼)
Salary Range: $3250 - $3360
Working Hours: 6 Days Work Week

Job Overview

We are looking for passionate and dedicated individuals to join our kitchen team as Kitchen Crew or Kitchen Training Manager. You will play a key role in ensuring food quality, kitchen efficiency, and adherence to operational standards. For the Training Manager role, you will also be responsible for developing and coaching team members to uphold Tai Er’s culinary excellence.

Key Responsibilities

Kitchen Crew:

• Prepare and cook menu items according to company recipes and standards
• Ensure food quality, consistency, and presentation meet brand expectations
• Maintain cleanliness and hygiene standards in the kitchen
• Assist with food preparation, stock management, and inventory control
• Follow food safety and sanitation guidelines at all times
• Support team members to ensure smooth daily operations

Kitchen Training Manager:

• Oversee kitchen operations and ensure compliance with SOPs
• Train, mentor, and develop kitchen staff to maintain high performance
• Conduct onboarding and continuous training programs
• Monitor food quality, consistency, and kitchen efficiency
• Work closely with management to improve operational processes
• Ensure strict adherence to food safety and hygiene regulations

Requirements

• Relevant experience in F&B or kitchen operations preferred
• For Training Manager: prior supervisory or training experience required
• Strong teamwork and communication skills
• Ability to work in a fast-paced environment
• Willingness to work shifts, weekends, and public holidays
• Positive attitude and eagerness to learn

What We Offer

• Competitive salary
• Career progression opportunities
• Comprehensive training and development programs
• Staff meals and medical benefits
• Fun, Dynamic and supportive work environment

Business development focused (B2B) with Operations experience

DUTIES AND RESPONSIBILITIES: 

• Responsible for operations of the factories/central kitchens including team development, health & safety, food safety & quality, cost, P&L, experimental compliance, people development, and service.

• Utilize your extensive B2B experience to identify and cultivate new business opportunities.

• Develop and maintain strong relationships with business partners, suppliers, and clients to drive growth and market expansion.

• Ensure all required KPIs are met accordingly to business operations’ goals on safety, production, quality, and costs.

• Leverage data collection and analysis to continually strengthen production processes and implement effective improvement plans.

• Maintain overall responsibility for the factories/central kitchens, including safety, quality, cost, productivity, and delivery.

• Implement all SOPs and drive compliance with ISO22000 and HALAL certifications.

• Maintain production areas to ensure compliance with company quality, sanitation, and food safety standards.

• Ensure work shifts are planned to provide high efficiency & quality to customers on time, in full, and with cost-effectiveness.

• Maintain production areas to ensure compliance with company quality, sanitation, and food safety standards.

• Provide a safe working environment by maintaining quality equipment and enforcing adherence to developed work practices

• Ensure employees have the right tools, knowledge, and equipment required to do their jobs effectively and safely

• Promote a culture of world-class performance and continuous improvement that values learning and a commitment to quality

• Provide coaching, teaching, and mentorship to a diverse and engaged team

• Execute any other duties as assigned.
   

JOB REQUIREMENTS:

• Minimum 5 years’ hands-on experience in a fast-paced Food Manufacturing Process environment will be preferred.

• Excellent knowledge of Production, ordering and inventory of food service products and equipment.

• Proven track record of generating commercial growth

• Knowledge on SFA / HACCP and ISO22000 standard requirements

• Possess effective management skills

• Analytical thinker, and decision-maker with focus on action and outcomes who drives results

• Possess the capability to lead, motivate and manage subordinates

• Decisive and committed, able to work under pressure. 

• Knowledge of MS Office

HOW TO APPLY:

Interested applicants, please click on “Apply Now” or submit your resume to ref71@trustrecruit.com.sg

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Lee Jia Xiang

EA Personnel Reg No: R25158171

Responsibilities

• Lead the planning and execution of commercial foodservice fit-out projects, ensuring alignment between operational requirements, technical constraints, and client expectations.

• Drive coordination across consultants, contractors, suppliers, and internal stakeholders to ensure smooth integration of kitchen systems within the overall build environment.

• Review and interpret layout drawings, equipment specifications, and service requirements, providing technical input and resolving design clashes where necessary.

• Oversee on-site installation works including mechanical, electrical, ventilation, and plumbing interfaces, ensuring quality standards and regulatory compliance are met.

• Track project timelines, procurement schedules, and cost controls, proactively identifying risks and implementing corrective actions.

• Ensure all submissions, inspections, and installations comply with relevant authority guidelines relating to ventilation, fire safety, and foodservice infrastructure.

Requirements

• Diploma or Degree in Mechanical Engineering, Building Services, Construction Management, or a related discipline.

• Proven experience managing commercial kitchen, foodservice, or hospitality infrastructure projects from coordination through handover.

• Working familiarity with kitchen equipment systems, ventilation and exhaust coordination, and basic drawing review or mark-up in AutoCAD.

• Strong stakeholder management skills with the ability to manage multiple contractors and technical parties concurrently.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

Job Description

• Oversee overall quality and safety of food products at Central Kitchen
• Ensure that food products meet standards set by company and regulatory bodies
• Develop and review quality and safety policies
• Conduct and manage regular inspections and audits
• To maintain and improve existing quality control procedures
• Conduct investigations on customers’ feedback
• Validate that all products were made in compliance with established QA protocol
• Ensure that standard operating procedures are adhered to
• Monitor quality standards of products
• Ensure that all activities conform to HACCP & AVA/NEA guidelines
• Supervise and oversee all quality assurance matters
• Product and process development
• Assist in all areas of R&D, product and process development, food tasting

Job Requirements

• Minimum Degree in Food Science & Technology or related field
• Preferably 5 years of working experience in the QA field (inspection, central kitchen or manufacturing background) in the F&B industry
• Able to write and converse well in both English & Mandarin due to operational needs to communicate with mandarin-speaking clients
• Highly motivated, meticulous and takes initiative

To submit your application, please apply online apply@rn-care.com or call +(65) 6514 9838 for private and confidential discussion.

Your interest will be treated with the strictest of confidence. We regret that only shortlisted candidates will be notified or contacted.

RN Care Pte. Ltd
EA License No: 17C8900

Requirements

1) Must have basic hygiene certificate

2) SENIOR management experience is must

3) Must be willing to work on weekend and public holidays

4) Willing to start work very early in the morning

5) Have good skills and knowledge in South and North Indian cuisine (Veg/Non Veg)

6) Authentic South and North indian cuisine, varieties of Biryani and Tandoori

7) Able to make South and North Indian Tiffin – Naan, Roti, Tandoori, Tikka and indian Gravies

8) varieties of Chutney

9) Knowledge of making sambal for Mee Goreng

10) Have interpersonal skills and team Leader

11) Have min of 12 years relevant working experience

12) Need to know Costing and Menu Prepation

13) Willing to learn the new menu items

14) Sales and Marketing Talent required

15) Managing Team and get desired output.

Calling on Crew Managers

At Maersk Tankers, we are experts in owning and operating tankers and gas carriers – through the energy transition. We are a global, evolving workplace where committed teams grow through opportunity, learning, and a shared pursuit for excellence.

Your opportunity to join the adventure

In Technical Management, you will join a team of talented and welcoming colleagues.

You will be located in Maersk Tankers in Singapore and will report to the Head of Crewing. You will be responsible for ensuring safe manning of our vessels including compliance with regulatory requirements, oil major requirements, and company standards. You will be managing a small team of Crew Operators and collaborate closely with our Crewing team in Copenhagen. You will also be an active part of the day-to-day crewing activities, including planning, training of crew, and coordinating crew changes and related logistics.

Key responsibilities include

·        Ensure vessels are manned with qualified crew according to crewing matrixes

·        Monitor crew performance and execute on development/improvement plans

·        Monitor crew costs and provide input for budgeting

·        Participating in internal and external audits

·        Lead and support your team of Crew Operators, aligning priorities with the Head of Crewing

Travel should be expected for vessel visits, crew seminars/conferences and other relevant activities.

Are you part of the solution?

At Maersk Tankers, you can come as you are and be among people who will expand your horizon. As our new Crew Manager, we do, however, expect that you can contribute with the following:

- Relevant industry and crewing related experience – onshore and/or offshore for min. 6-8 years

- Knowledge of STCW, MLC and international standards

- Strong communication, problem solving and leadership skills

- Ability to travel internationally and visit vessels, occasionally on short notice

- Knowledge of tanker operations (onshore/offshore) is an advantage

We use Compas as our Crewing system and experience with a crewing personnel management system is required.

About Maersk Tankers

Maersk Tankers and affiliated companies operate one of the largest tanker fleets in the world through direct ownership and commercial management solutions for shipowners. Our mission is to be experts in owning and operating tankers and gas carriers through the energy transition, building on a legacy that dates to 1928. Maersk Tankers employs approximately 300 people in Denmark, Singapore, India, UK and the U.S. and is domiciled in Copenhagen, Denmark. Maersk Tankers is part of A.P. Moller Group owned by A.P. Moller Holding.

Additional information is available at www.maersktankers.com.

We are hiring a Kitchen Manager to supervise and manage daily kitchen operations at our roasted meats store. The role involves food preparation, basic cooking support, cleaning, and ensuring a hygienic and efficient kitchen environment. It also involves the supervision of overall cleanliness, productivity and efficiency of the store. The Kitchen Manager will work closely with the kitchen team to ensure food is prepared and served according to company standards.

Key Responsibilities

• Supervise and manage the kitchen team with preparation of ingredients, including washing, cutting, and portioning food items
• Supervise roasted meats preparation and guide the newer staffs
• Pack food items accurately for dine-in, takeaway, and delivery orders
• Maintain cleanliness of kitchen equipment, utensils, and work areas
• Follow food hygiene, workplace safety, and standard operating procedures
• Manage overall stock handling, including receiving and storing supplies
• Carry out other kitchen-related duties

Job Requirements

• Able to work in a fast-paced kitchen environment
• Willingness to perform hands-on kitchen duties, including cleaning and food preparation
• Understanding of food hygiene and safety practices preferred
• Physically able to stand for extended periods and handle heavy kitchen equipments
• Prior kitchen or food handling experience is mandatory

Working Hours

• 6 days per week
• Shift-based work, including weekends and public holidays

Employment Type

• Full-time position
• Work location: Bedok/Hougang/Kaki Bukit

restaurant manager with full knowledge of recipes , cooking . managing a team of cooks . catering experience . food costing and manage the total sales with all the expenses . develop and maintain a motivated team of employees and vendors .
more than 8 years of experience in restaurant field .working in all shifts .

YEAH GELATO – We Are Hiring!

Operations Management

• Guide the Operations Executive and Admins to ensure efficient daily operations.
• Lead the operations team according to company SOPs and workflows.
• Ensure compliance with SFA requirements; attend inspections and oversee follow-up actions.
• Oversee food preparation, production, and timely delivery.
• Drive food quality assurance and continuous improvement initiatives.
• Conduct regular checks on hygiene, service standards, and product quality.
• Maintain kitchen infrastructure and equipment standards.
• Manage staff integration, coaching, mentoring, and performance.
• Participate in cross-functional projects, including process automation.

Administrative Duties

• Evaluate staff performance and recommend confirmations, promotions, or training.
• Handle disciplinary actions, grievances, and conflict resolution.
• Communicate company policies and procedures to the team.
• Submit monthly performance and operations reports to senior management.

Requirements

• O-Levels, Higher Nitec, or Diploma in F&B Management, Culinary Arts, or a related discipline.
• Minimum 5 years of experience in a central kitchen or food production environment.
• Strong leadership, interpersonal, and organizational skills.
• Able to work on a 5.5-day schedule, including Public Holidays and Chinese New Year.
• Resourceful, detail-oriented, and capable of adapting in a fast-paced environment.

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Central Kitchen Manager
• Working Location: Senoko
• Working Hours: 5.5 days (Mon – Fri, 8am – 5pm; Sat, 8am – 12pm)
• Salary Package: Basic $8,000 - $10,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Responsible for coordinating and controlling production processes to maintain output and reduce waste.
• Develop and put in place safety rules and standards to provide a safe workplace for all employees.
• Train, supervise, and manage central kitchen staff to ensure work is done correctly and efficiently.
• Handle non-compliance issues when needed in a professional and timely manner.
• Carry out other duties or projects assigned by the Director.

APPLY NOW!!!

• At least 5 years of relevant experience managing central kitchen operations.
• Strong experience overseeing large-scale food production.
• Familiar with the Workplace Safety and Health (WSH) Act.
• Working knowledge of Microsoft Office is required.
• Proficient in English; ability to communicate with Mandarin-speaking stakeholders for work purposes is an advantage.
• Willing to travel when required.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #81761 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

The HSE Manager is responsible for overseeing all Health, Safety, and Environmental (HSE) functions across cafeteria and catering operations, ensuring full compliance with regulatory requirements, client standards, and internal policies. This role drives a proactive safety culture, ensuring that all operations are conducted in a safe, hygienic, and compliant manner.

Working closely with the Operations Manager and HR, the HSE Manager ensures alignment across EHSS, food safety, and audit requirements, while providing governance, monitoring, and continuous improvement in all HSE-related areas. The role also supports audit readiness, incident management, and implementation of safety systems across all sites.

Responsibilities

1. HSE Governance & Compliance

●     Lead and oversee all HSE-related functions across cafeteria and catering operations.

●     Ensure compliance with applicable regulations (e.g., SFA, NEA, MOM) and client EHSS standards including ECC (Environmental Control Coordinator) Program.

●     Maintain and enforce company HSE policies, procedures, and risk management frameworks.

●     Ensure alignment with food safety management systems (e.g., ISO 22000) and hygiene standards

●     Develop, implement, and review allergen management programs, including segregation, labeling, training, and communication

2. Audit & Certification Management

●     Lead preparation and coordination for EHSS, food safety, and internal/external audits.

●     Maintain all HSE-related documentation including risk assessments, safety procedures, and compliance records.

●     Ensure timely closure of audit findings, corrective actions, and continuous improvement initiatives.

●     Own Management System Functions and support certification requirements (e.g., bizSAFE, ISO standards, Responsible Business Alliance) and maintain audit readiness at all times.

3. Risk Assessment & Control

●     Conduct regular risk assessments for all operational activities, including kitchen operations, equipment use, and service areas.

●     Identify potential hazards and implement preventive and corrective control measures.

●     Review and update risk assessment documents and safe work procedures regularly.

4. Incident Management &Investigation

●     Lead reporting, investigation, and documentation of incidents, accidents, and near-misses.

●     Conduct root cause analysis and implement corrective and preventive actions.

●     Ensure timely reporting to management and relevant authorities where required.

5. Training & Safety Culture

●     Develop and implement HSE training programs for all staff, including onboarding and refresher training.

●     Conduct toolbox meetings, safety briefings, and awareness campaigns.

●     Promote a strong safety culture and ensure staff compliance with safety and hygiene practices.

6. Workplace Safety & Hygiene Oversight

●     Ensure proper implementation of hygiene practices, food handling procedures, and sanitation standards.

●     Monitor cleanliness of kitchen, service, and dining areas through regular inspections.

●     Ensure proper use of PPE, equipment safety, and compliance with workplace safety protocols.

7. Business Continuity & Emergency Preparedness

●     Support development and implementation of Business Continuity Plans (BCP) and emergency response procedures.

●     Ensure readiness for emergency scenarios such as fire, power failure, or public health incidents.

●     Conduct drills and ensure staff are trained in emergency response protocols

8. Collaboration & Advisory Role

●     Work closely with Operations Manager on operational safety and compliance implementation.

●     Collaborate with HR on workforce-related compliance requirements and training.

●     Provide guidance and advisory support on HSE matters across all departments.

Requirements

●     Minimum 5 years of experience in HSE, food safety, or workplace safety roles within F&B or similar industries.

●     Strong knowledge of Singapore regulatory requirements (SFA, NEA, MOM).

●     Experience in audit management, risk assessment, and incident investigation.

●     Relevant certifications (e.g., bizSAFE Level 3, ISO 22000, Food Safety certifications) preferred.

●     Strong analytical, documentation, and communication skills.

Key Competencies

●     HSE Governance & Compliance

●     Risk Assessment & Control

●     Audit & Certification Management

●     Incident Investigation &Reporting

●     Training & Safety Culture Development

●     Cross-Functional Collaboration

Location: Shenton Way / Telok Ayer
Working Hours: 6 days work week 
Salary: $2800 - $3000/mth (depending on experience)

Duties:

• Greet customers warmly and assist them with seating.
• Accurately record food or drink orders and communicate them to the kitchen staff.
• Deliver food and beverages promptly and ensure customer satisfaction.
• Clear tables, clean dining areas, and ensure the environment is neat and presentable.
• Process bills and handle payments efficiently, whether by cash or card.
• Offer menu suggestions and address customer inquiries.
• Work closely with colleagues to ensure smooth and efficient service.
• Perform additional tasks as required, such as restocking supplies or assisting during busy periods.

Requirements:

• 6 days work week
• Able to work in fast-paced environment
• Open to working both Lunch and Dinner shift 

‼️Apply Now and Start Immediately‼️
‼️Fast Confirmation‼️

Interested Applicants, Please click apply now or Whatsapp to +65 8792 4136

Ellen Lee Wei Xin
R2198644
Revup Proservices Pte Ltd
EA.24C2366

Operational:

• Oversee and manage daily production operations of Bakery / Donut ensuring efficiency, Food quality, and FSSC compliance.

• Plan and control production schedules to ensure efficient workflow and in line with production goals and seasonal Promotional demands.

• Lead, supervise, train, and evaluate production leaders and production staff.

• Manage and oversee manpower planning, shift scheduling, attendance, and productivity. (Oven, Mixing, Table, Fillings & Danish, Deco etc…)

• Identify and troubleshoot production issues, bottlenecks, and implement corrective and preventive actions without compromising quality. Including regulatory compliance issues.

• Ensure all new product and seasonal items launches on schedule.

• Stock Management

• Good and prompt communication skill with all respective department on daily operational issues. 

Food Quality & Food Safety

• Establish and enforce standard operating procedures (SOPs) for food safety, hygiene, production efficiency, and quality assurance.

• Ensure adherence to food safety and workplace safety standards (SFA, HACCP, FSSC, ISO 22000, GMP regulatory standards)

• Identify and troubleshoot food safety issue and quality improvement plans.

• Co-lead audits, inspections, and certification requirements when required.   

People Management

• Demonstrates strong leadership, good people handling management skills.

• Able to motivate and guide others to achieve company’s objective.

• Coach and provide feedback to staff on product Quality.

• Conducting staff performance appraisal

• Ensuring that production staff work place safety

Job Requirements:

Min 5-8 years Professional baking experience or experience in food manufacturing.

Hot kitchen experience will be advantage.

Strong knowledge in Central kitchen production of breads, pastries, cakes and Donuts products.

Job Title: Kitchen Crew / Kitchen Training Manager
Company: Tai Er (酸菜鱼)
Salary Range: $3250 - $3360
Working Hours: 6 Days Work Week

Job Overview

We are looking for passionate and dedicated individuals to join our kitchen team as Kitchen Crew or Kitchen Training Manager. You will play a key role in ensuring food quality, kitchen efficiency, and adherence to operational standards. For the Training Manager role, you will also be responsible for developing and coaching team members to uphold Tai Er’s culinary excellence.

Key Responsibilities

Kitchen Crew:

• Prepare and cook menu items according to company recipes and standards
• Ensure food quality, consistency, and presentation meet brand expectations
• Maintain cleanliness and hygiene standards in the kitchen
• Assist with food preparation, stock management, and inventory control
• Follow food safety and sanitation guidelines at all times
• Support team members to ensure smooth daily operations

Kitchen Training Manager:

• Oversee kitchen operations and ensure compliance with SOPs
• Train, mentor, and develop kitchen staff to maintain high performance
• Conduct onboarding and continuous training programs
• Monitor food quality, consistency, and kitchen efficiency
• Work closely with management to improve operational processes
• Ensure strict adherence to food safety and hygiene regulations

Requirements

• Relevant experience in F&B or kitchen operations preferred
• For Training Manager: prior supervisory or training experience required
• Strong teamwork and communication skills
• Ability to work in a fast-paced environment
• Willingness to work shifts, weekends, and public holidays
• Positive attitude and eagerness to learn

What We Offer

• Competitive salary
• Career progression opportunities
• Comprehensive training and development programs
• Staff meals and medical benefits
• Fun, Dynamic and supportive work environment