Kitchen Supervisor

DUTIES AND RESPONSIBILITIES

1. Kitchen Operations

• Strictly follow Work Orders (WOs) provided by the Chef.
• Ensure food is prepared with the correct taste and proper cooking standards, avoiding excessive saltiness or sweetness.
• Ensure food arrangements are completed before 10:30am to avoid delays for operators.
• Ensure sufficient food is prepared for all staff and contract workers.

2. Task Management & Training

• Learn and utilize the NetSuite system, including creating PRF and TRFO for backup and training purposes.
• Support and manage kitchen helpers by organizing daily duties and preparing monthly work schedules.
• Complete assigned tasks such as cooking, tasting, and food preparation within the given timeframe.
• Provide guidance, coaching, and performance monitoring for helpers.
• Prepare checklists with scoring criteria for food arrangement, preparation, and kitchen procedures.
• Conduct training for new joiners and annual training for the cafeteria team in line with BRC requirements.

3. Resource & Operations Management

• Allocate resources effectively in response to manpower shortages
• Arrange and reassign tasks efficiently to ensure smooth kitchen operations.

4. Food Safety, Hygiene & GMP

• Ensure all food preparation adheres to hygiene standards and quality control requirements.
• Enforce GMP practices among helpers, including wearing masks, gloves, aprons, and hairnets.
• Ensure all cooking equipment is cleaned before and after use.
• Maintain cleanliness of the cafeteria area, including tables, chairs, floors, and utensils.
• Ensure strict compliance with food safety and hygiene standards at all times.

5. Inventory & Stock Control

• Conduct stock takes for utensils, paste, and sundries to maintain accurate inventory levels.
• Ensure optimal stock availability and prevent shortages.
• Take feedback and complaints seriously and respond promptly to resolve issues.
• Implement improvements based on feedback to enhance service quality.

7. Attendance & Discipline

• Maintain good attendance with minimal emergency leave, medical leave, or unpaid leave.
• Demonstrate discipline, commitment, and a positive attitude at work.

REQUIREMENT

• Minimum SPM or equivalent; relevant certification is an advantage.
• 2–3 years of experience in kitchen or cafeteria operations, preferably in a supervisory role.
• Knowledge of food safety, hygiene, and GMP practices.
• Basic cooking skills and willingness to learn new recipes and systems (e.g., NetSuite).
• Strong leadership, teamwork, and organizational skills.
• Able to manage tasks, manpower, and work in a fast-paced environment.
• Good communication, discipline, and attendance.