SUPERVISOR

BAO'S PASTRY ENTERPRISE PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A local pastry enterprise in Singapore seeks a skilled kitchen manager to oversee meal preparation, manage staff, and maintain safety and sanitation standards. The ideal candidate should have experience in kitchen management and a passion for quality food service. Responsibilities include preparing ingredients, supervising staff, and ensuring customer satisfaction.

Qualifications

• Proven experience in food preparation and kitchen management.
• Knowledge of food safety and sanitation regulations.
• Ability to manage a team and work collaboratively.

Responsibilities

• Prepare ingredients and follow recipes for meal preparation.
• Complete hot meal preparation and ensure food safety.
• Maintain cleanliness of work areas and equipment.
• Listen to customer complaints and resolve issues.

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 themed 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.
• Develops 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.