SUPERVISOR

ER GE TRADITIONAL FOOD PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A food service company in Singapore is seeking a Supervisor to oversee kitchen operations. Responsibilities include preparing meals, ensuring compliance with food safety and sanitation standards, supervising the kitchen staff, and contributing to menu development. The ideal candidate should have experience in food preparation, strong leadership skills, and the ability to manage food costs effectively. Shifts will be required as part of the role.

Qualifications

• Experience in food preparation and cooking techniques.
• Knowledge of HACCP and food safety regulations.
• Ability to supervise and manage kitchen staff.

Responsibilities

• Prepare and cook meals according to recipes.
• Ensure cleanliness and sanitation of kitchen.
• Supervise kitchen staff and manage food costs.

Skills

Food preparation

Sanitation and safety procedures

Team supervision

Menu development

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.