Restaurant Supervisor

Paris Baguette Singapore; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A well-known restaurant chain in Singapore is seeking a full-time Restaurant Supervisor. The candidate will manage kitchen operations, ensure cleanliness, and plan menus. This role demands 2-3 years of relevant experience and involves staff training and customer interaction. Join us in providing high-quality dining experiences!

Qualifications

• 2-3 years of relevant work experience is required.
• Ability to handle food-related customer complaints.
• Experience in kitchen operations and staff training.

Responsibilities

• Responsible for staff recruitment and kitchen operations.
• Ensure overall kitchen hygiene and cleanliness.
• Plan menu and create new dishes.

Skills

Flexibility

Team management

Kitchen safety knowledge

Job description

White Beehoon Restaurant Pte. Ltd – Bishan

White Beehoon Restaurant Pte. Ltd is hiring a full‑time Restaurant Supervisor role in Bishan, Singapore. Apply now to be part of our team.

Requirements for this role

• Flexible hours available
• 2‑3 years of relevant work experience required for this role

Responsibilities

• Responsible for staff recruitment and oversee kitchen operations.
• Responsible for kitchen operations.
• Familiarise with operation of all kitchen equipment.
• Ensure overall kitchen hygiene and cleanliness is maintained.
• Plan menu and create new dishes.
• Ensure good quality of all ingredients delivered by suppliers.
• Implement Kitchen Staff discipline.
• Gather feedback from Restaurant Manager with regard to popularity of dishes served and comments on food.
• Co‑ordinate with Restaurant Manager on pre‑arranged functions and/or activities.
• Conduct Kitchen Staff training and advancement.
• Handle food‑related customers’ complaints.
• Recommend new ideas to improve business.
• Train staff on preparations of new items in menu.
• Observe & ensure safety precaution in the kitchen.
• Check that gas and stoves are turned off before leaving the kitchen at closing hour.
• Stir‑fry and cook dishes in the menu.
• Monitor the inventory level of all ingredients and notify the Chief Cutter when stock level is low.
• Familiarise with all sauces and cooking methods for all food items.
• Defrost and cut poultry, beef and other meat items.
• Anticipate the following day’s supplies and prepare appropriate quantity of ingredients.
• Maintain inventory of stainless steel cutlery used for sorting out various dishes.
• Receive orders issued by service staff and sort out ingredients for the dishes.
• Strike off items on order‑chits for completed dish.