Supervisor

SUPER CHEF PTE. LTD.; Singapore; On-site; SGD 30,000 - 45,000; Full time

Job summary

SUPER CHEF PTE. LTD. in Singapore is seeking a skilled kitchen professional to manage food preparation and cooking. Responsibilities include adhering to food safety guidelines, maintaining cleanliness, and developing new menu items, primarily focusing on North Indian cuisine.

The ideal candidate will supervise a team, handle customer interactions, and assist with kitchen inventory management while ensuring compliance with health regulations.

Qualifications

• Experience in food preparation and cooking, especially North Indian cuisine.
• Knowledge of food safety and sanitation procedures.
• Ability to manage kitchen expenses and inventory.

Responsibilities

• Prepare ingredients by following recipes and managing kitchen cleanliness.
• Grill, sauté, and assemble ingredients while ensuring food safety.
• Maintain HACCP logs and manage food costs and inventory.

Skills

Preparation of ingredients

Grilling and frying

Food handling and sanitation

Customer service

Menu development

Budget management

North Indian cooking

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.