Kitchen Lead

3 days ago


Singapore LAIFABA ENTERPRISES PTE. LTD. Full time
Roles & Responsibilities

Kitchen Lead Roles and Responsibilities


The Kitchen Lead plays a critical role in overseeing kitchen operations, ensuring food quality, maintaining safety standards, and leading a team to achieve operational excellence. Below are the key roles and responsibilities expected of a Kitchen Lead in a professional kitchen environment in Singapore:


Leadership and Team Management


1.Supervise Kitchen Staff

•Delegate tasks and responsibilities to the kitchen team.

•Ensure all team members are performing efficiently and meeting standards.

2.Training and Development

•Provide ongoing training for kitchen staff on cooking techniques, safety, and hygiene.

•Mentor junior chefs and encourage skill development.

3.Conflict Resolution

•Address and resolve any disputes or issues within the kitchen team professionally and promptly.

4.Shift Management

•Plan and organise shift schedules to ensure adequate staffing at all times.


Operational Excellence


5.Food Preparation and Quality Control

•Oversee food preparation to ensure consistent quality and presentation.

•Conduct regular quality checks for taste, texture, and portion sizes.

6.Inventory and Stock Management

•Monitor stock levels and ensure timely ordering of ingredients.

•Minimise wastage through effective inventory control.

7.Menu Planning and Innovation

•Collaborate with management on menu updates and new dish creation.

•Ensure menu items align with the restaurant’s concept and customer expectations.

8.Compliance with Regulations

•Ensure the kitchen complies with Singapore’s food safety and hygiene regulations.

•Maintain cleanliness and proper storage conditions in all kitchen areas.


Administrative Duties


9.Reporting and Communication

•Report kitchen performance metrics and issues to management.

•Maintain clear communication with other departments, such as front-of-house and procurement.

10.Budget Management

•Work within allocated budgets for food costs and labour.

•Analyse and optimise kitchen expenses to meet financial goals.


Customer Satisfaction


11.Handle Special Requests

•Ensure customer-specific dietary needs and special requests are met without compromising quality.

12.Crisis Management

•Manage any unexpected kitchen incidents, such as equipment failures or sudden order surges, efficiently.


The Kitchen Lead is expected to set a positive example for the team, demonstrate a high level of professionalism, and continuously seek ways to improve kitchen operations while upholding the restaurant’s standards and values.


This role is crucial for maintaining a high-performing kitchen and creating a memorable dining experience for customers.


Tell employers what skills you have

Recipes
Leadership
Ingredients
Quality Control
Operational Excellence
Food Safety
Budget Management
Restaurants
Cooking
Food Quality
Inventory
Conflict Resolution
Inventory Control
Compliance
Team Management
Time Management
Verbal Skills
Crisis Management
Microsoft Word
Culinary Skills

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