Supervisor

LIN HONG FOOD TRADING PTE. LTD.; Singapore; On-site; SGD 27,900 - 39,060; Full time

Job summary

LIN HONG FOOD TRADING PTE. LTD. is looking for a skilled kitchen manager responsible for food preparation and maintaining hygiene. You will supervise kitchen staff, ensure quality meals, develop new menu items, and manage kitchen expenses.

The ideal candidate should have experience cooking north Indian cuisine and be adept at following food safety procedures. Your role will include training staff and ensuring efficient operations of the kitchen.

Qualifications

• Experience in preparing north Indian food and managing kitchen operations.
• Ability to follow recipes and ensure quality of food preparation.
• Knowledge of food safety and sanitation standards.

Responsibilities

• Prepare ingredients based on recipes while maintaining food safety.
• Grill, sauté, roast, and fry ingredients as needed.
• Manage kitchen cleanliness and sanitary standards.

Skills

North Indian cuisine

Team supervision

Food handling and safety

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.