Supervisor

KITCHEN LEGENCY PTE. LTD.; Singapore; Sur place; SGD 27 900 - 42 408; Plein temps

Résumé du poste

KITCHEN LEGENCY PTE. LTD. is seeking a skilled kitchen manager or chef to oversee daily food preparation and staff supervision in Singapore. The role requires expertise in North Indian cuisine along with the ability to maintain cleanliness and food safety standards.

The ideal candidate will manage kitchen expenses and menu development while ensuring customer satisfaction through quality service. Flexibility for shift work is essential, as is the capacity to innovate and improve food offerings.

Qualifications

• Proven experience in kitchen management or culinary roles.
• Ability to adhere to health and safety regulations.
• Flexibility to work shifts.

Responsabilités

• Prepare ingredients according to recipes and maintain food quality.
• Oversee kitchen cleanliness and compliance with safety standards.
• Coordinate with team members for food preparation and service.

Connaissances

Ability to cook north Indian food

Food handling and sanitation procedures

Team supervision

Menu development

Customer service skills

Description du poste

Responsibilities

• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
• Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.
• Contributes to daily, holiday and theme menus in collaboration with supervisor.
• Maintains cleanliness and sanitation of equipment, food storage, and work areas.
• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.
• Listens to customer complaints and suggestions and resolves complaints.
• Implements suggestions within parameter of position and refers more complex concerns to supervisor.
• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.
• Develop new menu items while improvising the existing ones.
• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.
• Able to cook north Indian food.
• Able to do shift work.
• Assisting with the preparation of food and the serving of all meals to customers.
• Supervising a team to ensure that the kitchen and service areas are clean and tidy.
• Ensuring all food and health and safety regulations are followed.