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Singapore PENG XIN PTE. LTD. Full time

8 years exp

**Roles & Responsibilities**

A cook supervisor is a food preparation professional who oversees kitchen staff and other employees of a restaurant or food service establishment. These professionals ensure the quality, preparation and service of food meets the employer's standards on a daily basis. Cook supervisors can be found in a variety of food service settings such as fine dining, cafeterias, casual dining and fast food establishments.In most food establishments, food and food preparation products are delivered fresh on a daily basis. Cook supervisors may select and order food for the food service establishment and receive the deliveries. This involves ensuring the quality of the food received, stocking perishable and non-perishable items, as well as maintaining inventory levels on a daily basis.Cooking supervisors hire, train and supervise food preparation and service staff, prepare budgets related to food services, schedule employees and ensure the establishment operates efficiently and profitably. Supervisors also ensure regulated sanitation and safety standards are followed and comply with local regulations. Sanitation and safety standards include proper food preparation, cleanliness of food areas and employees, as well as ensuring customers are safe from possible illness or infection related to food preparation and service.

PENG XIN PTE. LTD.

We need restaurant manager,duty is:
1, Assist the general manager to establish the restaurant management policy, development direction, organization, and improve the hotel's long-term planning and annual business plan.
2. Assist the general manager in the assessment and evaluation of the major management personnel of various departments, and propose suggestions for the appointment and removal of middle-level managers.
3, urging departments in charge of the restaurant in accordance with the annual management and management plan decomposition, the formation of departmental tasks.
4, strengthen performance appraisal, improve service quality, control cost and prevent waste.
5, strengthen methodological training, enhance the ideological realm of employees and management, service level.
6, in-depth in charge of the business department, check the work. Assist the general manager in coordinating the relationships among the various departments of the hotel.
7, to carry out investigation and research, analysis of hotel management, at any time to collect information about the industry and the market, for the general manager's decision to be a good staff assistant.
8. Assist the general manager to receive important VIP guests and establish good public relations.
9. Solicit and collect guests' opinions, handle complaints and improve continuously.