SUPERVISOR

QIAN WEI TRADITIONAL DIM SUM PTE. LTD.; Singapore; On-site; SGD 2,000 - 4,000; Full time

Job summary

A local culinary establishment in Singapore is seeking a dedicated kitchen staff member responsible for food preparation, team supervision, and hygiene compliance. The ideal candidate will develop new menu items and manage kitchen expenses while ensuring a clean and safe work environment. Strong experience in food handling and a passion for culinary excellence are essential for success in this role.

Qualifications

• Experience in food preparation and service in a fast-paced environment.
• Knowledge of hygiene and safety standards in the kitchen.
• Ability to manage kitchen expenses and inventory effectively.

Responsibilities

• Prepare ingredients and maintain cleanliness of kitchen.
• Supervise kitchen staff to ensure compliance with health and safety regulations.
• Develop and create new menu items.

Skills

Food preparation

Team supervision

Sanitation and safety procedures

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.