SUPERVISOR

RICHOUX PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A dining establishment in Singapore is seeking an experienced chef to oversee meal preparation and manage kitchen operations. The successful candidate will be responsible for cooking a variety of dishes, ensuring cleanliness and sanitation, and managing kitchen inventory and expenses. Applicants should have a solid background in culinary practices, knowledge of health and safety regulations, and the ability to maintain a harmonious working environment in the kitchen.

Qualifications

• Experience in meal preparation and cooking techniques.
• Knowledge of food handling and safety regulations.
• Ability to manage kitchen operations and staff.

Responsibilities

• Prepare ingredients and cook meals according to recipes.
• Ensure cleanliness and sanitation of kitchen and work areas.
• Manage kitchen expenses and food inventory.

Job description

• 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, labeling 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.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• 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.