Supervisor

Core Responsibilities

• Food Preparation & Quality: Cook and plate menu items according to standard recipes, ensuring consistent taste, portion sizes, and timely service during peak lunch/dinner crowds. [1, 2, 3]
• Staff Supervision: Guide and manage cooks, stall assistants, or helper staff, assign daily tasks, and coordinate workflow. [1, 2, 3]
• Hygiene & Food Safety
• Inventory & Ordering: Monitor stock levels of ingredients, sauces, and disposables, assist with supplier orders, and check incoming deliveries for freshness. [1, 2]
• Waste & Cost Control: Track ingredient usage to minimize food waste and monitor portion control. [1, 2]
• Equipment Upkeep: Ensure cooking equipment (stoves, steamers, chillers) is cleaned daily and report faults or maintenance needs immediately. [1, 2]
• Operations Support: Handle rush-hour orders, manage day-to-day stall operations, and cover cooking stations when needed. [1]