SUPERVISOR

AL AFRIDA PTE. LTD.; Singapore; On-site; SGD 36,000 - 54,000; Full time

Job summary

AL AFRIDA PTE. LTD. in Singapore seeks a kitchen professional to support daily meal preparation, including following recipes and preparing ingredients in a fast-paced setting.

You will grill, sauté, roast, fry, and broil hot dishes, maintain HACCP logs, ensure proper dating and rotation, and collaborate with supervisors to improve service quality and kitchen efficiency.

Qualifications

• Experience in kitchen operations and food preparation.
• Ability to work in a fast-paced restaurant environment.
• Knowledge of hygiene and safety procedures.

Responsibilities

• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling cold items.
• Adheres to proper food handling, sanitation, and safety procedures; maintains HACCP logs and dating, labelling and rotation of 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 schedules and dishwashing duties.
• Listens to customer complaints and resolves complaints; refers complex issues to supervisor.
• Participates in programs to improve quality of service and employee productivity.
• Maintains clean work areas, utensils, and equipment.
• Develops new menu items while improvising existing ones.
• Manage kitchen expenses, food cost, inventory and staffing within budget.

Skills

North Indian cooking

Team supervision

Food safety

Customer service

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.