Total 2 job vacancies by Pond Treasure2 Pte. Ltd.

Key Responsibilities

1. Daily Kitchen Operations

• Oversee day-to-day kitchen activities to ensure smooth operations.
• Coordinate with chefs, cooks, and helpers to maintain workflow and food preparation timelines.
• Ensure proper allocation of staff to different stations based on workload.

2. Food Preparation & Quality Control

• Supervise food production to meet company standards for taste, portioning, and presentation.
• Conduct quality checks on ingredients before use; ensure freshness and proper storage.
• Ensure all SOPs, recipes, and plating guidelines are strictly followed.

3. Hygiene, Safety & Compliance

• Ensure strict adherence to NEA’s hygiene and safety standards.
• Conduct daily checks on cleanliness, sanitization, and workstation organization.
• Monitor stock rotation (FIFO), proper labeling, and expiry management.
• Ensure equipment is used safely and report any malfunctions.

4. Inventory & Stock Management

• Assist in receiving goods, checking delivery accuracy, and ensuring quality.
• Monitor inventory levels and report shortages to the Kitchen Manager.
• Minimize wastage and control portioning to maintain food cost targets.

5. Staff Supervision & Training

• Guide, train, and supervise kitchen staff on SOPs, food handling, and hygiene.
• Conduct on-the-job training for new hires.
• Provide feedback and report attendance or performance issues.

6. Coordination & Communication

• Act as the bridge between kitchen and front-of-house teams for smooth service flow.
• Communicate production quantities for daily operations and special events.
• Work closely with management on menu changes, new dish trials, and operational improvements.

7. Administrative Duties

• Complete daily kitchen checklists and temperature logs.
• Assist in scheduling and manpower planning when required.
• Support stock-taking exercises and operational audits.

Job Requirements

• 2–3 years of kitchen experience; supervisory experience preferred.
• Strong knowledge of food preparation, hygiene, and kitchen operations.
• Able to lead a team, communicate clearly, and handle fast-paced environments.
• Ability to work shifts, weekends, and public holidays as required.
• Physically fit and able to handle kitchen duties.

Core Competencies

• Leadership & teamwork
• Time management
• Attention to detail
• Food hygiene knowledge
• Problem-solving skills

Key Responsibilities:

1. Assist the Restaurant Manager in managing daily store operations (front of house & back of house).
2. Supervise and coach team members during shifts to ensure quality service and product standards.
3. Handle customer feedback and resolve service issues promptly.
4. Maintain food safety, hygiene, and workplace safety standards.
5. Monitor stock levels, assist with ordering, and control wastage.
6. Support in staff scheduling, training, and performance evaluation.
7. Ensure compliance with our operational policies, SOPs, and brand standards.
8. Act as Manager-on-Duty when required.

Requirements:

1. Prior F&B or retail supervisory experience preferred.
2. Strong leadership and people management skills.
3. Good problem-solving and communication skills.