Supervisor

PIN WEI TRADITIONAL FOOD PTE. LTD.; Singapore; On-site; SGD 36,000 - 58,000; Full time

Job summary

PIN WEI TRADITIONAL FOOD PTE. LTD. in Singapore seeks a skilled kitchen professional to support daily operations, prepare ingredients, and cook North Indian dishes. You will handle grilling, sautéing, roasting, and plating, while maintaining high standards of cleanliness and food safety.

You will supervise a team, manage inventory and food costs within budget, participate in menu development, handle shift work, and respond to customer feedback to improve service quality and productivity.

Responsibilities

• Prepares ingredients by following recipes and plating meals.
• Cooks via grilling, sautéing, roasting, frying, and broiling.
• Maintains HACCP logs and dating, labeling and rotation of items.
• Contributes to daily, holiday and theme menus.
• Maintains cleanliness and sanitation of equipment, storage, and work areas.
• Completes cleaning according to schedules and dishwashing tasks.
• Listens to customer complaints and resolves them.
• Implements suggestions within position parameters; refers complex concerns to supervisor.
• Participates in programs to improve service quality and productivity.
• Develops new menu items while improvising existing ones.
• Manages kitchen expenses, food cost, inventory and staffing within budget.
• Able to cook North Indian food.
• Able to do shift work.
• Assists with preparation and serving of meals to customers.
• Supervises a team to keep kitchen and service areas clean.
• Ensures health and safety regulations are followed.

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.