CHEF SUPERVISOR

Ali's Prata; Singapore; On-site; SGD 45,000 - 65,000; Full time

Job summary

Ali's Prata in Singapore seeks a Chef Supervisor to oversee kitchen and service areas, ensuring cleanliness, readiness for service, and strict adherence to health and safety regulations. You will also lead the catering team and manage menus with dietary considerations.

Your role includes cost control, stock recording, and daily operational management to maintain quality and efficiency while complying with established standards.

Qualifications

• To plan, prepare, cook and present food to the standards required by the Foundation and in compliance with Health and safety and food safety requirements.
• To line manage the catering team, promoting good working relationships, effectively delegating tasks, managing rotas, ensuring an excellent standard of performance management, attendance management and training and development.
• To plan menus taking into consideration users dietary requirements including allergies and blended diets.
• To organise and control the Foundation’s operations to ensure that the food quality, presentation and service are provided to the appropriate standards as defined by the Catering Manager including personally planning, preparing and cooking the meals.
• To achieve and maintain the food cost in accordance with budget. To record and cost all stock that leaves the kitchen and allocate costs to the appropriate department at the end of each term.
• To be responsible for the day to day operational management of the kitchen

Responsibilities

• To order all foodstuffs and light equipment in accordance with the Foundation’s purchasing policy and procedures and to check and record the amounts, prices and condition of all supplies and deliveries.
• To avoid unnecessary wastage and deterioration of foodstuffs.
• To ensure that the Foundation Personal and food Hygiene Policy and procedures are applied continuously and that there are no breaches of Statutory or Local Authority regulations.
• To support compliance with Ofsted or CQC standards.
• To carry out relevant administration activities using systems in accordance with Foundation policy and procedures. To account for all money spent and reconcile cash received, and all stocks purchased and used

Job description

CHEF SUPERVISOR DESCRIPTION

Chef Supervisor will be responsible for ensuring that the kitchen and service areas are clean and tidy. and also be responsible for ensuring all food and health and safety regulations are followed. This includes ensuring that the kitchen is ready to serve customers when they arrive, as well as keeping the kitchen area clean and organized.

Roles & Responsibilities:

• To plan, prepare, cook and present food to the standards required by the Foundation and in compliance with Health and safety and food safety requirements.
• To line manage the catering team, promoting good working relationships, effectively delegating tasks, managing rotas, ensuring an excellent standard of performance management, attendance management and training and development.
• To plan menus taking into consideration users dietary requirements including allergies and blended diets.
• To order all foodstuffs and light equipment in accordance with the Foundation’s purchasing policy and procedures and to check and record the amounts, prices and condition of all supplies and deliveries.
• To organise and control the Foundation’s operations to ensure that the food quality, presentation and service are provided to the appropriate standards as defined by the Catering Manager including personally planning, preparing and cooking the meals.
• To achieve and maintain the food cost in accordance with budget. To record and cost all stock that leaves the kitchen and allocate costs to the appropriate department at the end of each term.
• To consistently seek and implement ways of improving the quality and cost effectiveness of the service by keeping abreast of developments in food service and production and service user needs and tastes.
• To be responsible for the day to day operational management of the kitchen
• To avoid unnecessary wastage and deterioration of foodstuffs.
• To ensure that the Foundation Personal and food Hygiene Policy and procedures are applied continuously and that there are no breaches of Statutory or Local Authority regulations. Also to support compliance with Ofsted or CQC standards.
• To carry out relevant administration activities using systems in accordance with Foundation policy and procedures. To account for all money spent and reconcile cash received, and all stocks purchased and used