Shift Supervisor

2 weeks ago

Singapore JZ CAFE PTE. LTD. Full time

Jobscope:
1. Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc).

2. Able to prepare & monitor knead Prata, Naan and Chappathi dough, mix Thosai, Idly and Vadai Batter processes.

3. Prepare and supervise cooking/preparation of South Indian, North Indian dishes and Mamak Marination, such as Tandoori Chicken, Tikka Masala, Rogan Josh, Mutton Keema, Thosai Batter, Chicken/Fish/Mutton Curry, Dhalcha, Briyani, Fish/Beef/Mutton/Chicken Masala, Raitha, Prata, Kotthu Prata, Murtabak, Roti John, Thosai, Channa/Panneer/Butter Chicken Masala, Palak Panneer, Vegetable/Mutton/Chicken Kurma Masala, Mutton Soup Pastes/Essence, Tulang Merah Paste, Nasi Goreng Pastes, Satay Sauces and Marination, Maggi/Mee/Kway Teow Goreng Pastes, Bubur mix, Samosa Batter, Vadai Batter, Bhajji Batter, Rojak Batter, etc.

4. Able to supervise meat processing such as cutting, slicing and de-veining meats and vegetable cutting methods for gravy and sauces.

5. Maintain large kitchen equipment and mixers.

6. Supervise a team of cooks and helpers to meet the production targets and order completion on time during the shift. Liaise with outlet orders management and invoicing tally with stock out orders.

7. Manager cleaners for the shift to ensure all equipment and products are ready for the next shift.

8. Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, freezing techniques.

9. Physically fit to carry heavy loading up to 40kg.

10. Liaise with Environmental Control Coordinators (ECCs) of partners for hygiene and cleanliness management of processing area, finished goods area, canteen, etc, abiding by regulatory requirements.

11. Maintain recipe standards and timely dishing out of menu items in a fast-paced environment.

12. Always ensure use of Personal Protective Equipment.

13. Ensure KPIs are met.

14. Reports to Chief Cooks/ Ops Manager.

Skills Requirement:

- Possess strong culinary skills in dishing out Indian food products in large quantities (100-500kg).
- Able to work long hours due to its 24 hours kitchen operations. Able to manage both day or night shifts.
- Able to lift heavy bags (up to 40kg)

Education Qualification:
High School education or more than 5 years’ experience as a kitchen supervisor role or related cooking/kitchen supervisory role.

**Experience**:
Minimum of 3 years of relevant experience in a similar capacity.

Key Selection Criteria:
Strong knowledge of the Culinary Arts to understand the entire cooking and mixing processes.

Ability to work on different shifts

Able to work long hours and lift heavy stuff (up to 40kg)

Working Condition:
Dry Store area / Mamak Stall sometimes to assess use of products and training

Long hours due to long operational hours

Physically able to stand long hours and lift heavy weights (up to 40kg)

Hot Kitchen environment

Specific Training Requirements:
Basic Hygiene Cert is a must, if not we will send for training

Remunerations:
Annual: 7 Days Annual Leave (for first year), 14 days Medical Leave, 60 Days Hospitalisation Leave

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