SUPERVISOR
Summary
Supervises a food stall kitchen, managing staff, food prep, inventory, and hygiene to ensure quality dishes and efficient operations.
Key Responsibilities
The Cook Supervisor reports to the Zone Manager. The mainresponsibilities of the Cook Supervisor, supervises and coordinates activitiesof food preparation, kitchen,pantry, and purchases or requisitions foodstuffsand kitchen supplies: Plans or participates in planning menus, preparing andapportioning foods, and utilizing food surpluses and leftovers.
Key Responsibilities
- Responsible for the preparation and production of all dishes
- Preparing of food ingredients and cooking according to recipe
- To be responsible for food tasting & food supplements
- Care of shop sales & promotions: to offer a wide varieties of creative dishes
- To provide a high quality service standard
- Responsible for ordering of raw ingredients & dry goods (Stock Management)
- Staff Management at foodstall/Cash Management/Problem Solving
- Responsible for the efficient functioning of the kitchen operations
- Food cost and wastage management
- Maintain kitchen cleanliness, hygiene and safety
- Follow the standard operating procedures (Fixtures&Lighting,Dishes Placing etc)
- Any ad-hoc duties/tasks assigned by the management
Requirements
Educational and Work experience
- Relevant experience required
- Good experience in cooking Chinese cuisine
Expected Areas of Competence
- Meticulous and good planner (Management skills)
- Chinese cuisine cooking skills