SUPERVISOR

2BRO UBIN SEAFOOD PTE. LTD.; Singapore; On-site; SGD 30,000 - 45,000; Full time

Job summary

2BRO UBIN SEAFOOD PTE. LTD. in Singapore is seeking a skilled kitchen professional to prepare North Indian cuisine and manage kitchen operations. Responsibilities include ingredient preparation, cooking, team supervision, and ensuring food safety standards are met.

The ideal candidate will have experience in food handling and be able to work shifts. Join us for a dynamic culinary experience!

Qualifications

• Must be able to cook North Indian food with expertise.
• Experience in kitchen management and food safety protocols.
• Ability to work shifts and handle customer feedback.

Responsibilities

• Prepare ingredients and follow recipes for meal preparation.
• Grill, sauté, roast, fry, and assemble meals as required.
• Maintain cleanliness and sanitation in the kitchen.

Skills

North Indian cooking

Food handling and safety

Team supervision

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.