Cook Shift Supervisor

1 week ago

Singapore BEST CAFE GROUP PTE. LTD. Full time

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

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

3. Prepare 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 prepare meats, cutting slicing and de-veining meats and vegetable cutting methods for gravy and sauces.

5. Able to cook in small and large quantities without compromising on taste and quality. Work with 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.

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. Ensure cleanliness of cooking area, processing area, finished goods area abiding by regulatory requirements.

11. Washing of cooking utensils, equipment, cleaning and sanitization of premises.

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

13. Always ensure use of Personal Protective Equipment.

14. Ensure kitchen KPIs are met.

15. Reports to Chief Cooks.

Skills Required/ Soft Skills:

- Possess strong culinary skills in dishing out Indian food products in large quantities (100-500kg).
- Able to operate large capacity cooking equipment, woks and stove.
- 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:
Diploma Qualification, preferably in F&B or more than 8 years’ experience as a cook or kitchen supervisor role.

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

Key Selection Criteria:

- Strong Culinary Skills in preparing Indian Mamak Foods (South/North Indian Foods)
- Ability to work on different shifts
- Able to work long hours and lift heavy stuff (up to 40kg)

Working Condition:

- Manufacturing Kitchen / 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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