SUPERVISOR

Operations & Staff Management

• Supervise Operations: Oversee daily kitchen and service operations, ensuring smooth workflow in a fast-paced environment.
• Team Leadership: Lead, train, and guide staff on food preparation, service, and hygiene standards.
• Scheduling: Create staff duty rosters and manage team attendance.
• Handling Complaints: Address customer complaints and suggestions to improve service quality.

Food Safety & Quality Control

• Hygiene Standards: Ensure compliance with NEA/SFA food safety, hygiene, and cleanliness regulations.
• Quality Assurance: Monitor food quality, presentation, and taste to ensure consistency.
• Food Prep Oversight: Ensure food is prepared according to recipes and safe handling procedures.

Inventory & Cost Control

• Inventory Control: Manage stock levels, place orders for ingredients, and coordinate with suppliers.
• Waste Management: Minimize food wastage and control costs to meet budgetary requirements.
• Cashiering: Manage cash flow, perform daily closing of the till, and verify daily revenue.
  
  Requirements
• Experience: Typically requires 1–3 years of kitchen or F&B supervisory experience, preferably in a fast-paced setting.
• Certifications: Mandatory possession of a valid Food Safety Course Level 1 (or Level 3 for supervisors) certification.
• Skills: Strong communication skills, leadership qualities, and the ability to work under pressure.
• Physical Stamina: Physically fit to handle manual work and stand for long hours.
• Flexibility: Able to work shifts, weekends, and public holidays