Supervisor

GLORY ENTERPRISE MANAGEMENT PTE. LTD.; Singapore; On-site; SGD 22,320 - 39,060; Full time

Job summary

GLORY ENTERPRISE MANAGEMENT PTE. LTD. in Singapore is seeking a skilled individual for food preparation and kitchen management. The role involves preparing and cooking meals, ensuring food safety, and maintaining a clean work area. You'll work closely with kitchen staff to manage food expenses and customer satisfaction.

Candidates should have experience with North Indian cuisine and be able to supervise kitchen operations effectively. Shift work is required.

Qualifications

• Experience in food preparation and handling.
• Ability to maintain a clean and organized kitchen.
• Skills in managing kitchen expenses and inventory.

Responsibilities

• Prepare ingredients and cook meals according to recipes.
• Ensure cleanliness and sanitation of kitchen and service areas.
• Supervise kitchen staff and manage kitchen operations.

Skills

Cooking North Indian food

Food handling and sanitation

Kitchen management

Customer service

Team supervision

Menu development

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.