SUPERVISOR

DKS ONE PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A dining service company based in Singapore is seeking a Supervisor to oversee food preparation and kitchen operations. The ideal candidate will manage ingredients, ensure compliance with health and safety regulations, and supervise staff. Responsibilities include maintaining a clean kitchen, adhering to food safety protocols, and contributing to menu development. This role requires strong organizational and leadership skills, as well as the ability to work shifts and manage expense budgets.

Qualifications

• Experience in food preparation and kitchen management.
• Strong compliance with food handling and safety regulations.
• Ability to manage kitchen expenses and inventory.

Responsibilities

• Prepare and plate meals according to recipes.
• Ensure cleanliness and sanitation of work areas.
• Supervise kitchen staff and manage shift work.

Job description

Supervisor duties and 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 boiling 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 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.