Kitchen Supervisor: Thai Mookata & Hotpot Lead

UNIVERSAL MALL (S) PTE. LTD.; Singapore; On-site; SGD 31,000 - 38,000; Full time

Benefits offered by this job

Competitive Salary

Staff Meals

On-Hand Training Provided

Friendly Working Environment

Job summary

UNIVERSAL MALL (S) PTE. LTD. is seeking a Kitchen Supervisor to lead daily kitchen operations in our Singapore F&B team. You will oversee Thai Mookata, Bento and Hotpot items, ensure recipes and SOPs are followed, and manage mise en place, stock and quality during peak hours.

The role requires hands-on leadership, strong teamwork, and the ability to work shifts, including weekends and public holidays. Food safety awareness is essential, with advantageous certification.

Qualifications

• Minimum 2–3 years of kitchen/F&B experience.
• Previous supervisory experience preferred.
• Experience in Thai cuisine, Mookata, Hotpot or BBQ is an advantage.
• Hands-on, responsible and hardworking.
• Good leadership and teamwork skills.
• Able to work in a fast-paced environment.
• Willing to work shifts, weekends and public holidays.
• Food Safety Course certification is an advantage.

Responsibilities

• Supervise daily kitchen operations and kitchen crew.
• Ensure food preparation follows recipes, SOPs and portion standards.
• Prepare and oversee Thai Mookata, Bento & Hotpot items.
• Manage daily mise en place and ingredient preparation.
• Monitor food quality, freshness and presentation.
• Manage stock, food storage and FIFO.
• Maintain kitchen cleanliness, hygiene and food safety standards.
• Train and guide kitchen staff.
• Ensure smooth and efficient operations during peak hours.
• Assist with cooking and food preparation when required.
• Reduce food wastage and maintain proper stock control.

Skills

Leadership

Teamwork

Food Safety

Shift Work

Fast-paced

Job description

UNIVERSAL MALL (S) PTE. LTD. is seeking a Kitchen Supervisor to lead daily kitchen operations in our Singapore F&B team. You will oversee Thai Mookata, Bento and Hotpot items, ensure recipes and SOPs are followed, and manage mise en place, stock and quality during peak hours.

The role requires hands-on leadership, strong teamwork, and the ability to work shifts, including weekends and public holidays. Food safety awareness is essential, with advantageous certification.