Supervisor

MUN XIANG KEE PTE. LTD.; Singapore; On-site; SGD 27,900 - 44,640; Full time

Job summary

MUN XIANG KEE PTE. LTD. in Singapore is seeking a skilled cook to prepare north Indian cuisine and manage kitchen operations. Candidates should be adept at following recipes, food safety standards, and supervising kitchen staff for maintaining cleanliness and efficiency.

The role includes menu development, managing food costs, and implementing improvements based on customer feedback. Shift work is required, and the ideal candidate is passionate about cooking and customer service.

Qualifications

• Proficient in north Indian cuisine preparation.
• Experienced in food safety and sanitation standards.
• Ability to manage kitchen staff effectively.

Responsibilities

• Prepare and cook meals following recipes.
• Maintain cleanliness of the kitchen and service areas.
• Manage kitchen expenses within budget.

Skills

North Indian cooking

Food handling and sanitation

Team supervision

Menu development

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.