- Singapore
Rick's Tavern Hiring! Full Time Kitchen Supervisor in , Earn up to SGD 4,500 - Ricebowl
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Job Description
Responsibilities
Supervise Operations:
Overseational central kitchen daily workflow, ensuring high-volume food production aligns with scheduled delivery timelines and quality control standards.
Food Preparation & Cooking:
Overseational large-batch cooking, ingredient preparation, and standardized recipe execution while maintaining consistent taste, portioning, and presentation.
Quality & Inventory Control:
Oversee raw ingredient quality, monitor stock levels, conduct stocktakes, and minimize food wastage through efficient portion control.
Hygiene & Food Safety:
Maintain strict adherence to Singapore Food Agency (SFA) food safety, workplace health and safety (WSH), and hygiene protocols across all production stations.
Staff Leadership & Training:
Guide, supervise, and train kitchen staff/commis chefs, managing shift scheduling and workstation discipline.
Equipment & Maintenance:
Ensure correct operation and regular maintenance checks of heavy commercial central kitchen machinery and equipment.
Requirements
Experience:
Minimum 3–5 years of culinary experience, with at least 1–2 years in a supervisory or senior cook capacity (experience in a Central Kitchen or high-volume food manufacturing environment preferred).
Technical Knowledge:
Deep understanding of food safety protocols, mass food production techniques, standard operating procedures (SOPs), and inventory management systems.
Leadership Skills:
Strong supervisory capabilities, physical stamina, and clear communication skills to direct a diverse kitchen crew efficiently under tight timelines.
Schedule Flexibility:
Willingness to work early morning shifts, weekends, and public holidays as dictated by production cycles.
Overseational central kitchen daily workflow, ensuring high-volume food production aligns with scheduled delivery timelines and quality control standards.
Food Preparation & Cooking:
Overseational large-batch cooking, ingredient preparation, and standardized recipe execution while maintaining consistent taste, portioning, and presentation.
Quality & Inventory Control:
Oversee raw ingredient quality, monitor stock levels, conduct stocktakes, and minimize food wastage through efficient portion control.
Hygiene & Food Safety:
Maintain strict adherence to Singapore Food Agency (SFA) food safety, workplace health and safety (WSH), and hygiene protocols across all production stations.
Staff Leadership & Training:
Guide, supervise, and train kitchen staff/commis chefs, managing shift scheduling and workstation discipline.
Equipment & Maintenance:
Ensure correct operation and regular maintenance checks of heavy commercial central kitchen machinery and equipment.
Requirements
Experience:
Minimum 3–5 years of culinary experience, with at least 1–2 years in a supervisory or senior cook capacity (experience in a Central Kitchen or high-volume food manufacturing environment preferred).
Technical Knowledge:
Deep understanding of food safety protocols, mass food production techniques, standard operating procedures (SOPs), and inventory management systems.
Leadership Skills:
Strong supervisory capabilities, physical stamina, and clear communication skills to direct a diverse kitchen crew efficiently under tight timelines.
Schedule Flexibility:
Willingness to work early morning shifts, weekends, and public holidays as dictated by production cycles.
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