Total 3 job vacancies by Rm Springleaf Prata Place Pte. Ltd.

Plan, design, and update menus based on seasonal availability, customer preferences, and market trends

Prepare and oversee high-quality dishes, ensuring consistency in taste, presentation, and portion sizes

Supervise and coordinate kitchen staff, including cooks and kitchen assistants

Train, mentor, and evaluate kitchen team members to maintain high performance standards

Ensure strict compliance with food safety, hygiene, and sanitation regulations

Maintain kitchen cleanliness, organization, and efficient workflow

Control food costs, minimize wastage, and ensure profitability

Collaborate with management on pricing, promotions, and special events

Inspect ingredients and finished dishes to ensure quality and freshness

Develop new recipes and continuously improve menu offerings

Ensure proper use and maintenance of kitchen equipment

Experience: Minimum 5 years experience in Prata Flipping

• Prepare, cook, and present a variety of dishes according to the restaurant’s recipes and standards.
• Oversee daily kitchen operations to ensure smooth and efficient workflow.
• Coordinate with service staff to manage orders during peak and non-peak hours.
• Train new staff on food preparation techniques, hygiene standards, and kitchen procedures.
• Supervise junior chefs, cooks, and kitchen assistants.
• Ensure strict adherence to food safety regulations and hygiene standards.
• Monitor stock levels of ingredients and kitchen supplies.
• Assist in creating and updating menu items based on customer preferences and seasonal availability.
• Introduce new dishes and improve existing recipes to enhance customer experience.
• Inspect food before serving to ensure it meets quality standards.
• Handle customer feedback related to food quality and make necessary improvements.
• Work efficiently during busy hours without compromising quality.
• Ensure discipline and professionalism within the kitchen team.

Experience: Minimum 5 years experience in Prata Flipping

1. Provide expert-level supervision and hands-on guidance in Prata, Goreng, and Dosa preparation.

2. Standardize, implement, and strictly follow recipe SOPs for all core menu items.

3. Oversee complete kitchen maintenance, including equipment, exhaust systems, refrigeration, gas lines, and hygiene standards.

4. Lead, train, and mentor kitchen and service staff to maintain operational excellence.

5. Monitor and control daily sales, wastage, food cost, and operational expenses.

6. Handle customer feedback, complaints, and quality issues in a professional and timely manner.

7. Take full accountability for kitchen performance, food quality, staff discipline, and overall outlet standards.

Minimum 7 TO 8 years experience in Prata Flipping