Supervisor

MAX MARCUS PTE. LIMITED; Singapore; On-site; SGD 33,480 - 50,220; Full time

Job summary

MAX MARCUS PTE. LIMITED in Singapore is seeking a skilled chef to prepare and cook a variety of dishes, specifically focusing on North Indian cuisine. Responsibilities include preparing ingredients, maintaining kitchen cleanliness, and supervising kitchen staff to ensure compliance with food safety regulations.

The ideal candidate will have experience in meal preparation, strong organizational skills, and the ability to manage kitchen operations efficiently. This position requires shift work and active participation in menu development.

Qualifications

• Experience in preparing various cuisines, especially North Indian.
• Strong knowledge of food safety regulations.
• Ability to oversee kitchen staff and maintain cleanliness.

Responsibilities

• Prepare and cook meals following recipes.
• Maintain kitchen cleanliness and sanitation.
• Supervise kitchen staff and manage kitchen expenses.
• Listen to customer feedback and resolve complaints.

Skills

Ingredient preparation

Food handling and sanitation

North Indian cuisine

Team supervision

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.