Supervisor

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

Job summary

GOURMET ENTERPRISE MANAGEMENT PTE. LTD. is seeking a skilled kitchen professional to join our team in Singapore. The candidate will be responsible for the preparation of meals, managing kitchen staff, and ensuring adherence to food safety regulations.

This role requires experience in food preparation, especially in North Indian cuisine, and involves menu development, customer service, and maintaining health standards.

Qualifications

• Experience in food preparation and kitchen management.
• Ability to create and improve menu items.
• Knowledge of HACCP standards and food safety practices.

Responsibilities

• Prepare ingredients and follow recipes for meal preparation.
• Oversee kitchen cleanliness and sanitation.
• Manage kitchen expenses and inventory.

Skills

Food preparation skills

Knowledge of health and safety regulations

Menu development

Customer service skills

Ability to work in a team

Experience in Indian cuisine

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.