Supervisor

CHIAK BAOZI - TRADITIONAL DIM SUM PTE. LTD.; Singapore; On-site; SGD 22,320 - 33,480; Full time

Job summary

CHIAK BAOZI - TRADITIONAL DIM SUM PTE. LTD. in Singapore is seeking a dedicated kitchen staff member focused on food preparation and customer service. The role involves cooking North Indian food, managing kitchen expenses, and ensuring a clean working environment.

Candidates should have experience in food handling and the ability to supervise a team while maintaining high service standards. Shift work is required, and contributions to menu development are encouraged.

Qualifications

• Experience in preparing ingredients and cooking using various methods.
• Knowledge of food handling and safety procedures.
• Ability to supervise kitchen staff effectively.

Responsibilities

• Prepare ingredients by following recipes and preparing various dishes.
• Ensure cleanliness and sanitation of kitchen and service areas.
• Manage kitchen expenses and maintain inventory.

Skills

Cooking North Indian food

Food safety and sanitation

Team supervision

Customer service

Menu development

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.