Supervisor

BRAVION ENTERPRISE PTE. LTD.; Singapore; On-site; SGD 27,900 - 39,060; Full time

Job summary

BRAVION ENTERPRISE PTE. LTD. in Singapore is seeking a skilled kitchen professional to prepare North Indian cuisine, supervise kitchen staff, and maintain food safety standards. The role includes cooking, cleaning, and addressing customer feedback.

The ideal candidate must be able to work in shifts and manage kitchen expenses effectively. Candidates with experience in food preparation and management will thrive in this collaborative kitchen environment.

Qualifications

• Ability to prepare and cook North Indian food.
• Experience in food handling and safety procedures.
• Capability to manage kitchen operations within budget.

Responsibilities

• Prepare and cook meals following established recipes.
• Maintain cleanliness and safety in kitchen and dining areas.
• Resolve customer complaints regarding food and service.

Skills

North Indian cuisine cooking

Food safety and sanitation

Customer service

Team supervision

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.