Kitchen Supervisor – Food Preparation & Team Lead

About the role

The Kitchen Supervisor will lead a team in preparing and serving high‑quality meals across all shifts. You will ensure food safety, maintain kitchen standards, and contribute to menu innovation in a fast‑paced restaurant environment.

Key responsibilities

• Prepare ingredients according to recipes, including slicing, chopping, mincing, stirring, whipping and mixing.
• Execute hot‑meal cooking techniques such as grilling, sautéing, roasting, frying and broiling, and assemble cold dishes.
• Maintain HACCP logs, temperature controls, proper labeling, dating and rotation of all food items.
• Develop and contribute to daily, holiday and themed menus in collaboration with senior staff.
• Ensure cleanliness and sanitation of equipment, storage areas and workstations, following daily and weekly cleaning schedules.
• Handle customer feedback, resolve complaints and forward complex issues to management.
• Manage kitchen expenses, food cost, inventory and staffing within budgetary limits.
• Supervise and train team members to uphold health and safety regulations and maintain a tidy service area.

Required profile

• Experience in a kitchen environment with proven ability to supervise staff.
• Knowledge of food safety standards, HACCP procedures and sanitation practices.
• Ability to work flexible shift patterns, including weekends and holidays.
• Familiarity with North Indian cuisine is preferred.

Required skills

• Food preparation techniques (slicing, chopping, mincing, mixing)
• Grilling, sautéing, roasting, frying, broiling
• Menu development and plating
• HACCP compliance and temperature control
• Inventory management and food cost control
• North Indian cuisine preparation

What we offer

• Competitive salary range SGD 3,200‑6,000 per month
• Islandwide placement in Singapore
• Opportunities for menu innovation and career advancement