Total 3 job vacancies by Lume Social Pte. Ltd.

We are looking for a hands-on Kiosk Manager who can fully run a Japanese sando food stall, including both operations management and active BOH cooking duties. 

Key Responsibilities 

• Oversee daily kiosk operations (FOH & BOH) ensuring smooth workflow, speed of service, and consistent product quality  
• Maintain high standards of hygiene, cleanliness, food safety, and SOP compliance  
• Perform hands-on BOH duties including food prep, cooking, grilling, and sandwich assembly  
• Ensure proper prep, kitchen organisation, portion control, and quality consistency  
• Lead and supervise a small team, including rostering, training, and shift management  
• Ensure strong teamwork, discipline, and efficient shift execution  
• Drive daily sales performance and operational efficiency, especially during peak hours  
• Monitor key KPIs such as sales, labour cost, and wastage  
• Manage inventory, stock ordering, and food cost control  
• Support basic P&L tracking and reporting  
• Assist in R&D for Japanese sando items and provide feedback on product and operations  
• Help refine recipes for consistency and operational scalability 

Requirements 

• Minimum 4–5 years' experience in running a food stall, kiosk, or small F&B outlet 
• Must have hands-on BOH experience (cooking, grilling, food prep, assembly)  
• Able to manage both operations and kitchen duties simultaneously  
• Strong leadership and team management skills  
• Experience in FOH + BOH operations  
• Basic understanding of food costing, inventory, and P&L  
• Fast, disciplined, and able to work in high-volume environment  

• Support the day-to-day kitchen operations to ensure smooth and consistent service.  
• Prepare and present dishes according to established recipes and quality standards.  
• Assist in managing hot kitchen operations, including wood-fired and/or charcoal grill stations.
•  Monitor food quality and ensure consistency during preparation and service.  
• Support food cost management through proper portioning and minimising wastage.  
• Assist with stock control, inventory checks, ordering, and receiving of goods. 
•  Ensure all ingredients and deliveries meet freshness and quality standards.  
• Maintain cleanliness, food hygiene, and workplace safety standards at all times.  
• Ensure proper handling and maintenance of kitchen equipment, including grill and fire-based cooking equipment.  
• Support staff scheduling and daily kitchen coordination. 
•  Guide and support junior kitchen staff to maintain smooth operations and teamwork.  
• Participate in daily briefings and maintain clear communication within the kitchen team.  
• Work closely with the Head Chef on menu improvements and seasonal offerings.  
• Maintain a clean, organised, and positive kitchen environment.  

Requirements 

• Minimum 3–5 years of experience as a Sous Chef or Senior Chef de Partie in a restaurant environment.  
• Experience with wood-fired cooking and/or charcoal grill operations preferred.  
• Good understanding of grilling techniques, fire management, and meat or seafood preparation.  
• Able to work well during busy service periods in a team-oriented environment.  
• Able to work flexible hours, including weekends and public holidays.  
• Hands-on, organised, and dependable with a positive working attitude.  
• Experience in modern grill, steakhouse, Mediterranean, or open-fire concept restaurants is an advantage. 

• Take charge of daily kitchen operations, ensuring every dish is executed accurately, consistently, and delivered promptly during service. 
• Drive food cost performance by controlling wastage, monitoring portion standards, and optimising ingredient usage to maximise profitability and guest satisfaction. 
• Conduct regular quality checks on all food produced, making real-time adjustments to uphold the restaurant’s culinary standards. 
• Oversee stock control and inventory management to ensure efficient and economical kitchen operations. 
• Support daily purchasing and receiving activities, verifying the quality, freshness, and compliance of all supplier deliveries. 
• Enforce strict adherence to Food & Beverage safety, hygiene, and sanitation standards, always ensuring proper storage and handling practices. 
• Maintain a clean, organised, and well-maintained kitchen environment, implementing corrective actions where necessary. 
• Prepare and manage monthly staff rosters to ensure optimal manpower planning and smooth service operations. 
• Collaborate with the Head Chef on menu innovation, contributing creative ideas for new dishes, seasonal features, and bar-friendly offerings. 
• Lead kitchen training initiatives, ensuring team members are fully competent and certified before assuming independent responsibilities. 
• Monitor and evaluate staff performance, providing hands-on coaching and guidance to maintain high operational standards. 
• Represent the kitchen in management meetings when required, conduct daily briefings, and act as a key communication link between management and the culinary team to foster morale and operational excellence.