Dining Hall & Kitchen Manager

Key Responsibilities

• Oversee daily dining hall and kitchen operations.
• Work with the Head Chef to plan vegetarian meals for daily service and events.
• Supervise kitchen staff and volunteers, including scheduling, training, and task delegation.
• Ensure food quality, portion control, timely service, cleanliness, and hygiene compliance.
• Manage budget, inventory, procurement, vendors, food storage, and kitchen equipment.
• Implement cost control measures and reduce food wastage.
• Coordinate kitchen or dining hall upgrading works with the Facilities Team.
• Support catering operations for religious events and large gatherings.
• Ensure compliance with food safety, workplace safety, and fire safety requirements.
• Handle feedback, resolve operational issues, and perform other duties as assigned.

Job Requirements

• Diploma in Hospitality, Food Services, or related field preferred.
• Minimum 5 to 8 years of relevant kitchen or dining operations experience, with supervisory experience.
• Experience in large-scale catering or institutional kitchen is an advantage.
• Knowledge of SFA food safety and hygiene requirements.
• Food Safety / Food Hygiene certification required.
• Strong leadership, communication, and people management skills.
• Organized, hands-on, and able to work in a fast-paced environment.
• Comfortable engaging with devotees, volunteers, and community members.

Additional Information

• Willing to work one weekend, occasional public holidays, and extended hours when required.
• Comfortable working in a Buddhist vegetarian kitchen environment.
• May require prolonged standing and active supervision.

For consideration, kindly submit your CV by clicking “APPLY NOW” or email [email protected] for confidential discussion.

MTC Consulting Pte Ltd | 15C7752

EA. Registration No.: R22111807 | Yap Teng Hui