SUPERVISOR

PKS ONE PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A culinary service provider in Singapore is seeking a Supervisor to lead food preparation and kitchen operations. The role involves preparing meals, adhering to health and safety regulations, and managing kitchen staff and expenses. Ideal candidates should have excellent food handling skills, experience with HACCP procedures, and the ability to create and improvise menu items. The position requires a strong focus on cleanliness and customer satisfaction while maintaining budgetary limits.

Qualifications

• Experience in food preparation and safety standards.
• Ability to supervise and manage kitchen staff.
• Proficient in menu development and cost management.

Responsibilities

• Prepare and cook food according to recipes.
• Ensure cleanliness and safety in the kitchen.
• Manage kitchen expenses and inventory.
• Supervise kitchen staff and operations.

Skills

Food preparation techniques

HACCP knowledge

Team supervision

Problem-solving

Job description

Supervisor duties and 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 boiling 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 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.