Supervisor

LE YI MANAGEMENT PTE. LTD.; Singapore; On-site; SGD 27,900 - 39,060; Full time

Job summary

LE YI MANAGEMENT PTE. LTD. in Singapore is looking for a skilled cook to manage kitchen operations. The ideal candidate will prepare North Indian dishes, oversee food safety, and maintain cleanliness in the kitchen.

Responsibilities include cooking, managing kitchen expenses and staff, and contributing to menu development. The role requires strong culinary skills and the ability to work shifts.

Qualifications

• Experience in food preparation and cooking, especially North Indian cuisine.
• Ability to supervise and lead kitchen staff effectively.
• Strong understanding of health and safety regulations in food service.

Responsibilities

• Prepare ingredients and follow recipes to create meals.
• Handle food according to safety and sanitation standards.
• Supervise kitchen staff and maintain cleanliness.

Skills

Food preparation

Team supervision

North Indian cuisine

Customer service

Budget management

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.