Kitchen Supervisor

About the role

The Kitchen Supervisor will lead the daily operations of our island‑wide food service outlets in Singapore. You will oversee food preparation, ensure compliance with safety standards, and collaborate on menu creation to deliver high‑quality meals to our guests.

Key responsibilities

• Prepare and cook a variety of dishes following recipes, including north Indian cuisine.
• Manage hot‑meal preparation methods such as grilling, sautéing, roasting, frying and broiling.
• Maintain HACCP logs, temperature controls, and proper food labeling, rotation and storage.
• Develop and contribute to daily, holiday and themed menus in partnership with senior staff.
• Supervise a kitchen team, ensuring cleanliness, sanitation and adherence to health‑safety regulations.
• Control kitchen expenses, food cost, inventory and staffing within budgetary limits.
• Handle customer feedback, resolve complaints and implement service improvements.
• Execute daily and weekly cleaning schedules, including dish‑washing and pot‑washing.

Required profile

• Proven experience in a supervisory role within a restaurant or catering environment.
• Ability to work flexible shifts, including evenings and weekends.
• Strong attention to detail and commitment to food safety standards.
• Good communication skills for interacting with customers and team members.

Required skills

• North Indian cuisine preparation
• HACCP and food safety compliance
• Food cost management
• Inventory management
• Menu development

What we offer

• Competitive monthly salary ranging from SGD 3,200 to SGD 6,000.
• Island‑wide employment with a reputable facilities management company.
• Opportunities for professional growth in a dynamic hospitality environment.