Outlet Manager (Kitchen)

Join the opening team of Staple, an exciting new fast-casual bowl concept built around fresh, hearty and fully customizable workday meals. Operated as a distinct concept within the group, Staple has its own dedicated team and identity.

We are seeking a skilled and driven Outlet Manager – Kitchen to lead the full kitchen operations of Staple.

This role has a strong focus on QSR execution, daily production planning, food consistency, team supervision, cost control, ordering, stocktaking, and service readiness.

The role is hands-on and operational. The Outlet Manager – Kitchen is expected to lead from the floor, manage the team during peak periods, ensure food is produced quickly and consistently, and maintain tight control over quality, hygiene, stock, wastage, and manpower deployment.

Key Responsibilities

1. Kitchen Operations

• Lead daily kitchen operations for Staple in line with QSR standards.

• Ensure all food items are prepared according to approved recipes, portion sizes, plating standards, and SOPs.

• Manage opening, peak-period, and closing kitchen routines.

• Ensure the kitchen is ready before service with sufficient mise en place, prep, and par levels.

• Monitor speed of service and ensure food is produced efficiently during rush periods.

• Troubleshoot operational issues quickly during service.

2. Production, Prep & Par Management

• Plan daily prep based on sales forecast, menu mix, and expected demand.

• Maintain proper par levels for proteins, grains, sauces, toppings, and ready-to-assemble components.

• Ensure batching and holding standards are followed to maintain quality and reduce wastage.

• Prevent over-prepping, under-prepping, and unnecessary spoilage.

3. Ordering, Stock take & Inventory Control

• Hold overall accountability for ordering, stock control, wastage management, and inventory accuracy.

• Share daily ordering and stocktake duties with the Senior Supervisor – Kitchen.

• Review and approve ordering based on sales forecast, par levels, current stock, and expected demand.

• Work with the Senior Supervisor to check stock movement and avoid over-ordering or stock shortages.

• Ensure key items such as proteins, grains, vegetables, sauces, toppings, packaging, and consumables are maintained at healthy par levels.

• Conduct weekly stocktake together with the Senior Supervisor.

• Review daily wastage, spoilage, staff meals, and variance issues.

• Ensure FIFO, labelling, storage, and expiry controls are followed.

• Escalate supplier issues, quality issues, price changes, or repeated shortages to management.

• Hold final responsibility for inventory accuracy, food cost control, and stock discipline.

4. Team Leadership

• Supervise Senior Supervisors and Kitchen Crew during daily operations.

• Train team members on recipes, SOPs, food safety, portioning, equipment usage, and service flow.

• Deploy manpower effectively across prep, line, assembly, packing, and cleaning.

• Build a disciplined, positive, and accountable kitchen culture.

• Address poor performance, lateness, hygiene lapses, and SOP non-compliance immediately.

5. Food Quality & Consistency

• Ensure Staple’s food is consistent in taste, portion, temperature, presentation, and packaging.

• Conduct checks before and during service to ensure standards are maintained.

• Escalate product quality issues, supplier issues, or recipe gaps to management.

• Support R&D trials, menu improvements, and operational feedback for new items.

6. Hygiene, Safety & Compliance

• Ensure kitchen hygiene standards are maintained at all times.

• Enforce food safety, cleaning schedules, temperature logs, and storage standards.

• Ensure all equipment is used safely and maintained properly.

• Prepare for internal audits, landlord checks, and regulatory inspections.

7. QSR Execution

• Drive fast, consistent, and repeatable kitchen execution.

• Ensure the team can handle high transaction volume with minimal errors.

• Improve kitchen workflow to reduce waiting time and bottlenecks.

• Support operational improvements that make the concept more scalable.

Requirements

• Minimum 3–5 years of kitchen operations experience.

• Experience in QSR, fast casual, café, salad bowl, takeaway, or high-volume kitchen environment preferred.

• Strong understanding of prep planning, portion control, inventory, ordering, food safety, and cost control.

• Able to lead a lean team in a fast-paced environment.

• Hands-on, disciplined, and comfortable working on the line.

• Able to read sales patterns and adjust prep or ordering accordingly.

• Strong communication and team management skills.

Thank you for your interest in this position. Please note that only shortlisted candidates will be notified.

Work Schedule:
This job has the following work schedule:
5 days / week

Shifting schedule

Rotating shift

Benefits & Perks
This job has the following benefits:
Medical coverage

Employee discounts

Paid overtime

Paid sick leave

Free food

This job is located in Central, Central, Singapore.

Are you interested in this position? If so, apply now and get a response from us fast!
Don’t miss out an opportunity to advance your career to the next level.