SUPERVISOR

32 TUAS PTE. LTD.; Singapore; On-site; SGD 28,000 - 42,000; Full time

Job summary

32 TUAS PTE. LTD. seeks a versatile cook to join the kitchen team in Singapore. You will prepare ingredients per recipes, handle hot and cold dishes, and maintain HACCP logs to ensure food safety and quality.

You will contribute to menus, supervise a team as needed, and work shifts while keeping the kitchen clean and organized. North Indian cuisine experience is a plus and mandatory safety standards must be followed.

Qualifications

• Experience in food preparation and cooking
• Familiarity with HACCP logs and food safety procedures
• Ability to work in shifts
• Ability to cook North Indian cuisine

Responsibilities

• Prepare ingredients according to recipes including slicing, cutting, chopping, mincing, stirring, whipping, and mixing.
• Complete hot meal preparation by grilling, sautéing, roasting, frying, and broiling; assemble cold ingredients.
• Adhere to food safety procedures and HACCP logs; maintain dating, labeling, and rotation of all food items.
• Contribute to daily, holiday and theme menus with supervisor.
• Maintain cleanliness and sanitation of equipment, storage, and work areas.
• Assist with cleaning according to daily and weekly schedules and dishwashing.
• Listen to customer complaints and suggestions and resolve complaints.
• Suggest improvements and refer complex concerns to supervisor.
• Participate in programs to improve quality of service and productivity.
• Develop new menu items and improvise existing ones.
• Manage kitchen expenses, food cost, inventory and staffing within budget.

Skills

Food preparation

Sanitation & safety

Quality control

Menu development

Team supervision

Job description

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.

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.

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.