Supervisor

TOWLAHLAH TOWING N RECOVERY SERVICE PTE. LTD.; Singapore; On-site; SGD 22,320 - 39,060; Full time

Job summary

TOWLAHLAH TOWING N RECOVERY SERVICE PTE. LTD. in Singapore is seeking a skilled kitchen staff member to prepare north Indian cuisine. Responsibilities include cooking, maintaining cleanliness, and supervising the kitchen team while ensuring adherence to safety standards.

The ideal candidate should have experience in food preparation, excellent customer service skills, and the ability to manage kitchen expenses.

Qualifications

• Experienced in preparing a range of dishes, particularly north Indian cuisine.
• Strong understanding of food safety and hygiene regulations.
• Excellent customer service and complaint resolution skills.

Responsibilities

• Prepare and cook food according to recipes and hygiene standards.
• Supervise kitchen staff and maintain cleanliness in the kitchen.
• Monitor food costs and inventory to stay within budget.

Skills

Cooking north Indian food

Food handling and sanitation

Customer service

Team supervision

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.