SUPERVISOR

NKS GOURMET PTE. LTD.; Singapore; On-site; SGD 28,000 - 42,000; Full time

Job summary

NKS GOURMET PTE. LTD. in Singapore is seeking a hands-on kitchen professional to prepare ingredients, cook a range of dishes, and supervise a team to ensure quality and safety. The role covers hot and cold prep, menu contributions, and strict adherence to HACCP and sanitation standards.

Responsibilities include food cost control, inventory, shift work, and assisting with serving meals to customers, while developing new menu items and maintaining clean, organized work areas.

Qualifications

• Proficient in standard kitchen knife skills and food prep.

Responsibilities

• Prepares ingredients by following recipes: slicing, chopping, mincing, stirring, and plating meals.
• Cooks hot meals by grilling, sautéing, roasting, frying, and broiling; handles cold prep.
• Follows food safety, HACCP logs, dating and labeling of items.
• Contributes to daily, holiday and theme menus with supervisor.
• Keeps equipment, storage and work areas clean.
• Completes daily/weekly cleaning; dishwashing and pot washing.
• Listens to customer feedback and resolves complaints.
• Implements supervisor-approved improvements within role.
• Participates in programs to improve service and productivity.
• Maintains clean work areas, utensils and equipment.
• Develops new menu items while improvising existing ones.
• Manages kitchen expenses, food cost, inventory, and staffing within budget.
• Able to cook north Indian food.
• Able to do shift work.
• Assists with food prep and serving meals to customers.
• Supervises a team to keep kitchen and service areas clean.
• Ensures all food safety regulations are followed.

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, 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.

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.

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.