SUPERVISOR

GOODNESS HARMONY PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A dining establishment in Singapore is seeking a skilled culinary professional to manage food preparation and kitchen operations. The role involves preparing meals, supervising a team, and ensuring compliance with health and safety regulations. Ideal candidates should have experience in culinary techniques and knowledge of food handling procedures. This position requires creativity in developing new menu items while maintaining budgetary limits.

Qualifications

• Experience in food preparation and kitchen management.
• Knowledge of health and safety regulations.
• Ability to manage kitchen expenses and inventory.

Responsibilities

• Prepare ingredients according to recipes.
• Complete hot meal preparation and maintain cleanliness.
• Resolve customer complaints and ensure safety regulations.

Skills

Culinary techniques

Food handling and sanitation

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, labeling 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.
• 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.