SUPERVISOR

MUFIZ RESTAURANT PTE. LTD.; Singapore; On-site; SGD 36,000 - 60,000; Full time

Job summary

MUFIZ RESTAURANT PTE. LTD. is seeking a kitchen supervisor to manage daily food preparation, ensure HACCP compliance, and lead a team in a North Indian kitchen. The role involves menu development, cost control, and maintaining high standards of cleanliness and safety.

Candidate should be able to work in shifts, supervise staff, and deliver quality meals while adhering to budget and health regulations.

Qualifications

• Proven cooking experience in a professional kitchen.
• Experience supervising staff and coordinating kitchen workflow.
• Knowledge of HACCP and food safety practices.

Responsibilities

• Prepare ingredients by following recipes and processes.
• Grill, sauté, roast, fry, and broil hot meals; assemble and refrigerate ingredients.
• Maintain HACCP logs and ensure correct dating, labeling and rotation of items.
• Contribute to menu development and daily/holiday/theme menus with supervision.
• Keep work areas, equipment and utensils clean and sanitized.
• Respond to customer feedback and implement feasible suggestions.
• Ensure compliance with health and safety regulations and maintain budgeted costs.
• Supervise kitchen team to uphold cleanliness and service quality.

Skills

Cooking

Team leadership

Food safety

Quality control

Job description

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.

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 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.