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 mtc060@mtcconsulting.com.sg for confidential discussion. MTC Consulting Pte Ltd | 15C7752 EA. Registration No.: R22111807 | Yap Teng Hui