Kitchen Supervisor (Chinese Hotpot)

Job Scope

• Responsible for the kitchen operations in the restaurant
• Oversee the implementation of processes and guidelines in kitchen operations
• Lead the kitchen team to prepare and deliver quality food in accordance to concept offering
• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard
• Conduct final check on finished product to ensure that food quality and presentation are in accordance with specifications of the menu
• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies
• Oversee workflow for stations to ensure that processes adhered to specifications and guideline and to provide recommendations to improve efficiency
• Investigate causes and reasons for customer complaints pertaining to food quality
• Ensure preparation of all food in accordance to SOPs to ensure and maintain consistent food quality
• Ensure kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition
• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety
• Lead team by providing guidance, support and motivation
• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
• Train and develop kitchen staffs in the preparation of all dishes to the highest quality standards while adhering to SOPs and workplace safety practices
• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor
• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor
• Enforce company policies and protocols in the restaurant
• Ensure compliance with licensing, hygiene regulation, health and safety legislation and guidelines

Job Requirements

• Diploma in Culinary, Food and Service Management or Business Management
• 5 to 8 years working in restaurant kitchen with supervisory experience
• Extensive food and beverage knowledge
• Demonstrated knowledge of culinary skills/techniques and practices
• Good knowledge of cooking and food preparation techniques
• Expert multitasking ability
• Great leadership and interpersonal skills
• Excellent communication skills and enthusiasm for teamwork
• Exemplary work ethic in a high-pressure environment
• Passion and pride for delighting people with food
• Strong written and oral communications skills to liaise with business partners (vendors/suppliers) and colleagues of Mandarin-speaking background.

Job Scope

• Responsible for the kitchen operations in the restaurant
• Oversee the implementation of processes and guidelines in kitchen operations
• Lead the kitchen team to prepare and deliver quality food in accordance to concept offering
• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard
• Conduct final check on finished product to ensure that food quality and presentation are in accordance with specifications of the menu
• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies
• Oversee workflow for stations to ensure that processes adhered to specifications and guideline and to provide recommendations to improve efficiency
• Investigate causes and reasons for customer complaints pertaining to food quality
• Ensure preparation of all food in accordance to SOPs to ensure and maintain consistent food quality
• Ensure kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition
• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety
• Lead team by providing guidance, support and motivation
• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
• Train and develop kitchen staffs in the preparation of all dishes to the highest quality standards while adhering to SOPs and workplace safety practices
• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor
• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor
• Enforce company policies and protocols in the restaurant
• Ensure compliance with licensing, hygiene regulation, health and safety legislation and guidelines

Job Requirements

• Diploma in Culinary, Food and Service Management or Business Management
• 5 to 8 years working in restaurant kitchen with supervisory experience
• Extensive food and beverage knowledge
• Demonstrated knowledge of culinary skills/techniques and practices
• Good knowledge of cooking and food preparation techniques
• Expert multitasking ability
• Great leadership and interpersonal skills
• Excellent communication skills and enthusiasm for teamwork
• Exemplary work ethic in a high-pressure environment
• Passion and pride for delighting people with food
• Strong written and oral communications skills to liaise with business partners (vendors/suppliers) and colleagues of Mandarin-speaking background.