Supervisor

FIVE STAR CUISINE PTE. LTD.; Singapore; On-site; SGD 30,000 - 40,000; Full time

Job summary

FIVE STAR CUISINE PTE. LTD. in Singapore is looking for a skilled cook responsible for ingredient preparation, menu development, and ensuring food safety. You will handle cooking tasks such as grilling and sautéing while supervising kitchen cleanliness and team activities.

The ideal candidate has experience in preparing north Indian cuisine and excels in a fast-paced environment. Join us to enhance our culinary offerings and contribute to customer satisfaction.

Qualifications

• Experience in cooking and food preparation.
• Ability to follow recipes accurately.
• Knowledge of food handling and safety regulations.

Responsibilities

• Prepare ingredients by following recipes.
• Maintain cleanliness and sanitation of work areas.
• Contribute to daily menu planning and improvement.

Skills

Ability to cook north Indian food

Team supervision

Customer service

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.