SUPERVISOR

BISMI D S MINIMART; Singapore; On-site; SGD 28,000 - 36,000; Full time

Job summary

BISMI D S MINIMART in Singapore is seeking a capable cook to help prepare ingredients, follow recipes, and plate meals while maintaining food safety and sanitation.

You will work in a fast-paced kitchen, manage daily tasks, assist with menu development, supervise a team, control food costs, and ensure shifts run smoothly.

Responsibilities

• Prepares ingredients by following recipes and maintaining plate presentation.
• Completes hot meal prep by grilling, sautéing, roasting, frying, and broiling.
• Maintains HACCP logs and proper dating, labeling and rotation of food items.
• Contributes to menus in collaboration with supervisor.
• Maintains cleanliness and sanitation of equipment, food storage, and work areas.
• Completes cleaning according to schedules and dishwashing.
• Listens to customer complaints and resolves them; refers complex concerns to supervisor.
• Participates in programs to improve quality of service and employee productivity.
• Maintains clean work areas, utensils, and equipment.
• Develops new menu items and improvises existing ones.
• Manage kitchen expenses, food cost, inventory and staffing within budget.
• Able to cook North Indian food and work shifts.
• Assists with preparation of food and serving meals to customers.
• Supervises a team to ensure hygiene of kitchen and service areas.
• Ensures all food and health and safety regulations are followed.

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.