Kitchen Lead

2 weeks ago

Singapore LAIFABA ENTERPRISES PTE. LTD. Full time

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.

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