Senior Chef/Sous Chef/Team Lead/ Kitchen Manager

We are a small ground up/start up company looking to grow the business with likeminded people who shares our values and believes in our vision/mission.

Mahmud's Tandoor started as a HBB, has periodically grown to a 3 story shop house in Arab Street focused on being a cult brand for Pakistani fusion inspired burgers and fries. It now also helms a sister brand called The Balcony within its space which aims to be a gathering place for businesses, entrepreneurs, and the community.

We operate within one current outlet in Arab Street and periodically do pop up events including private corporate/weddings/expo/suntec events.

Reporting to the Operations Manager, you shall be responsible for the management and supervision of kitchen operations at Mahmud’s Tandoor, including but not limited to:

1. Managing and overseeing the daily operations of the kitchen to ensure efficient, timely, and high-quality food preparation and service in accordance with the Company’s standards and requirements.
2. Ensuring strict compliance with all established recipes, SOPs, food preparation procedures, portion control guidelines, and presentation standards as determined by the Company.
3. Manage kitchen team schedules and leave to ensure adequate staffing and operational continuity
4. Supervising, directing and training all kitchen personnel, and maintaining discipline, productivity, and performance standards within the kitchen.
5. Managing inventory control, stock ordering, receiving, storage, and wastage prevention, and safeguarding all Company property and supplies.
6. Design and plan new menus collaboratively with Management to meet customer demand and operational goals
7. Submit Standard Operating Procedures (SOP) promptly for new menu items
8. Monitor ingredient costs and collaborate with the Commercial team to review updates and optimize budget adherence
9. Ensuring full compliance with all applicable food hygiene standards and internal safety policies at all times.
10. Ensuring proper use, care, and maintenance of all kitchen equipment and facilities, and promptly reporting any defects, hazards, or maintenance issues.
11. Preparing and submitting reports, records, and documentation as required by Management.
    

Required competencies

• Minimum of 5 years of work experience in the F&B sector
• Proficient in MS Office applications to support operational documentation and communication
• Proven problem-solving and decision-making skills at the supervisory level
• Ability to establish and maintain customer confidence through relationship management
• Understanding of Asian and western food culture, nutritional knowledge, and dietary requirements to support diverse menu offerings
• Strong leadership, organisational, communication skills
  

Benefits:

• Medical benefits
• 14 days annual leave
• 5 days work week only (we do not believe in working more than you should, go have a life!)
• Meal Benefits
• Two performance bonus a year
• Incentives
• Team Bonding Activities/Retreat
• Only Singaporean and Permanent Residents may apply