Supervisor

CONTI VISION PTE. LTD.; Singapore; On-site; SGD 30,000 - 50,000; Full time

Job summary

CONTI VISION PTE. LTD. is looking for a skilled chef based in Singapore to manage kitchen operations. The ideal candidate will prepare North Indian dishes, supervise staff, and ensure cleanliness and safety in food handling.

Responsibilities include meal preparation, inventory management, and addressing customer complaints. This role requires the ability to work shifts and contribute to menu planning and quality improvements.

Qualifications

• Ability to cook North Indian food.
• Experience in food preparation and kitchen management.
• Understanding of food handling and sanitation procedures.

Responsibilities

• Prepare ingredients and cook meals according to recipes.
• Maintain cleanliness of kitchen and equipment.
• Supervise kitchen staff and manage inventory.

Skills

Cooking skills

Food safety knowledge

Team supervision

Customer service

Inventory management

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.