Supervisor

PIN WEI CONCEPTS PTE. LTD.; Singapore; On-site; SGD 30,000 - 42,000; Full time

Job summary

PIN WEI CONCEPTS PTE. LTD. in Singapore seeks an experienced cook to prepare North Indian cuisine and support daily kitchen operations. You will follow recipes, slice and cook ingredients, plate meals, and ensure consistency and taste across dishes.

Responsibilities include maintaining cleanliness and sanitation, adhering to food safety standards, managing ingredients and inventory within budget, and supervising junior staff during shifts. Able to work shifts and contribute to menu development.

Responsibilities

• Prepares ingredients by following recipes and performing prep tasks (slicing, chopping, mincing, mixing).
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling, then assembles and refrigerates items.
• Adheres to food handling, sanitation, safety procedures, and HACCP logs.
• Contributes to daily, holiday and theme menus with supervisor.
• Maintains cleanliness and sanitation of equipment, storage, and work areas.
• Performs dishwashing and general cleaning according to schedules.
• Listens to customer complaints and resolves them; escalates when needed.
• Participates in programs and projects to improve service and productivity.
• Develops new menu items while improvising existing ones.
• Maintains kitchen expenses, food cost, inventory and staffing within budget.
• Able to cook North Indian food and work shifts.
• Assists with food preparation and serving; supervises team to keep areas clean.
• Ensures health and safety regulations are followed.

Skills

North Indian cooking

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 broilingingredients 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.