Dining Hall & Kitchen Manager

The Singapore Buddhist Lodge is a prominent religious institution based in the heart of Singapore, located at17-19 Kim Yam Road. It serves as a spiritual and cultural hub, fostering Buddhist teachings, community service, and charitable activities. The organization upholds a mission of compassion, mindfulness, and service to the community, contributing significantly to promoting spiritual growth and harmony. Its long-standing presence has made it a trusted and respected name in Singapore. Job Summary The Dining Hall & Kitchen Manager is responsible for overseeing and managing the daily operations of the dining hall and kitchen, ensuring the efficient preparation and service of vegetarian meals, maintaining high standards of food hygiene, and supervising staff and volunteers. This role requires a hands-on leader who can guide volunteers effectively and foster a cooperative, positive and respectful environment aligned with the Lodge’s values of respect, discipline, and service. The Manager is accountable for ensuring full compliance with food safety, workplace safety and regulatory requirements. Key Responsibilities: Oversee and manage daily dining hall and kitchen operations Work closely with the Head Chef to plan and prepare vegetarian meals for daily service and special events Supervise and lead kitchen staff and volunteers, including training, performance appraisal, scheduling, and task delegation Ensure food quality, portion control, and timely meal service Maintain cleanliness and hygiene standards in compliance with SFA regulations Monitor budget, manage inventory, procure supplies, and liaise with vendors Ensure proper storage, maintenance, and handling of food and kitchen equipment Implement cost control measures and reduce food wastage Propose and coordinate upgrading or renovation works for the dining hall and kitchen with the Facilities Team Oversee and support catering operations for religious events and large gatherings Ensure compliance with workplace safety and fire safety requirements Handle feedback and resolve operational issues promptly Perform any other duties assigned by management Job Requirements Diploma in Hospitality, Food Services, or related field preferred Minimum 5–8 years of relevant experience in kitchen or dining operations, with supervisory experience Experience in large-scale catering or institutional kitchen is an advantage Knowledge of SFA food safety and hygiene requirements Food Safety certification required (e.g. Food Hygiene Certificate) Strong leadership and team management skills Good communication and interpersonal skills Well-organized, hands-on, and able to work in a fast-paced environment Ability to engage effectively with devotees, volunteers, and community members Additional Information Willing to work on one weekend, occasional public holidays, and extended hours when required Comfortable working in a Buddhist environment Vegetarian kitchen setting May require standing for extended hours at times and active supervision * Please note that only shortlisted candidates will be notified.