Supervisor

MASTER LEE GEOMANCY FENG SHUI PTE. LTD.; Singapore; On-site; SGD 28,000 - 38,000; Full time

Job summary

MASTER LEE GEOMANCY FENG SHUI PTE. LTD. in Singapore is looking for a skilled cook to prepare North Indian dishes and manage kitchen operations. Responsibilities include following recipes, ensuring food safety, and maintaining cleanliness in the kitchen.

The ideal candidate will be proficient in cooking and managing food costs, along with supervising a team. The role might involve shift work.

Qualifications

• Proficient in preparing and cooking North Indian food.
• Understanding of food safety and sanitation regulations.
• Ability to manage kitchen expenses and inventory.

Responsibilities

• Prepare and cook meals following recipes.
• Maintain cleanliness and sanitation in kitchen and service areas.
• Manage food costs, inventory, and staffing.

Skills

North Indian cuisine

Food safety and sanitation

Team supervision

Inventory management

Customer service

Job description

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.