SUPERVISOR

FENG SHENG GOURMET F&B PTE. LTD.; Singapore; On-site; SGD 30,000 - 50,000; Full time

Job summary

FENG SHENG GOURMET F&B PTE. LTD. seeks a skilled culinary professional in Singapore. Responsibilities include preparing and cooking north Indian food, managing kitchen cleanliness, and developing new menu items.

Ideal candidates should have experience in food preparation, customer service skills, and the ability to handle kitchen expenses effectively while ensuring compliance with health and safety regulations.

Qualifications

• Ability to prepare and cook north Indian food.
• Experience in maintaining cleanliness and sanitation in a kitchen.
• Demonstrated ability to manage kitchen expenses and food inventory.

Responsibilities

• Prepare and cook food items according to recipes.
• Ensure cleanliness and sanitation in kitchen and service areas.
• Develop new menu items and improve existing recipes.
• Maintain kitchen expenses and inventory within budget.

Skills

Preparing ingredients and cooking

Knowledge of food safety procedures

Menu development

Inventory management

Customer service skills

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.