KITCHEN SUPERVISOR

Kitchen supervisor in Singapore needs to oversees day-to-day culinary operations, food quality, and staff coordination in Indian restaurants, catering units, or central kitchens. The role include supervising indian and south indian dishes with below core responsibility

Core Responsibilities,

• Staff Supervision & Workflow:Lead, train, and schedule junior chefs, cooks, and kitchen assistants.Assign tasks during peak service hours to maintain a fast-paced, smooth kitchen workflow.
• Inventory & Cost Control:Monitor daily stock levels, place supplier orders, and receive/verify food deliveries.Apply proper stock rotation methods such as FIFO (First In, First Out) to manage freshness.Control kitchen expenses, ingredient wastage, and portion costs.
• Hygiene & Safety Compliance:Enforce local regulations set by the Singapore Food Agency (SFA) regarding food hygiene, sanitation, and temperature logging.Maintain clean working stations, tandoors, and kitchen equipment, while keeping Workplace Safety and Health (WSH) standards.