Total 3,366 job vacancies in Singapore

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Requirements

* Proven experience as Supervisor or similar role

*Organizational and leadership abilities

*Communication and interpersonal skills

*Self-motivated with a results-driven approach

*Problem-solving skills

* Able to work longer hours with prolonged period of standing.

* Must work on weekends/PH.

Responsibilities

* Set daily/weekly/monthly objectives and communicate them to employees

* Organize workflow by assigning responsibilities and preparing schedules

* Oversee and coach employees

* Identify issues in efficiency and suggest improvements

* Enforce strict safety guidelines and company standards

Job Description:

• Measure, cut, and assemble wood for furniture, doors, windows, and other structures.

• Install and repair wooden fixtures on site.

• Read blueprints or drawings and follow instructions carefully.

• Maintain tools and ensure a safe working environment.

Requirements:

• Experience in carpentry or woodworking.

• Ability to use hand tools and power tools safely.

• Able to read basic drawings or plans.

• Physically fit and able to work on construction sites.

• Attention to detail and good craftsmanship.

Tanlet Harbor Pte Ltd

EA License: 24C2566

EA Personnel No: R24126237

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Site Management: Direct daily operations, manage personnel, and enforce safety protocols (e.g., OSHA or local equivalents).
• Progress Tracking: Ensure work complies with blueprints, building codes, and project specifications.
• Scheduling: Maintain project schedules, ensuring milestones are met and materials/equipment are on-site as required.
• Coordination: Liaise with engineers, architects, clients, and subcontractors to coordinate tasks.
• Quality Control: Inspect workmanship regularly to ensure quality standards are met.
• Reporting: Document progress, labor hours, and materials used, updating stakeholders regularly.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Job Title: Supervisor (Service Operations)

Job Summary

The Supervisor is responsible for overseeing daily service operations, ensuring high service standards, managing staff performance, and maintaining customer satisfaction. This role acts as a bridge between management and frontline employees, ensuring smooth and efficient service delivery.

Key Responsibilities

1. Operations Management

• Supervise daily operations to ensure services are delivered efficiently and on schedule
• Monitor workflow, staff allocation, and service quality
• Resolve operational issues promptly to minimize disruption

2. Staff Supervision & Training

• Lead, guide, and motivate frontline staff
• Conduct on-the-job training for new and existing employees
• Prepare duty rosters and manage attendance
• Ensure staff comply with company policies and procedures

3. Customer Service

• Handle customer inquiries, feedback, and complaints professionally
• Ensure a high level of customer satisfaction and service standards
• Build and maintain positive customer relationships

4. Quality Control

• Ensure service quality meets company standards and client expectations
• Conduct regular checks and inspections
• Implement improvements where necessary

5. Sales & Performance (if applicable)

• Monitor team performance against KPIs or sales targets
• Upsell services or products where appropriate
• Prepare performance reports for management

6. Compliance & Safety

• Ensure adherence to workplace safety, hygiene, and regulatory requirements
• Maintain proper documentation and reporting
• Enforce discipline and safe work practices

7. Administrative Duties

• Prepare daily/weekly reports
• Manage inventory, supplies, or equipment (if applicable)
• Coordinate with management on staffing and operational needs

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Ubnderstand culinary procedures for local cuisine such as Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food, Fish Ball Noodles, etc.
• Must possess culinary skills and hold avalid Basic Food Hygiene Certificate.
• • Minimum 1 to 10 years of relevant experience in a food stallor hawker environment.
• Ability to lead and supervise a team of kitchen staff,including scheduling, training, and performance monitoring.
• Capable of handling daily operations including stockcontrol, food preparation supervision, hygiene maintenance, and customerservice.
• Able to work under pressure and handle high-volume mealperiods effectively.
• Excellent organizational and problem-solving skills.
• Strong communication and interpersonal skills, able to workwell with both team members and customers.
• Ensure compliance with food safety regulations and company policies.
• Prior experience in supervising or managing a food stall will be anadvantage.

• Lead the planning, coordination, and execution of events from concept to completion.

• Prepare and present event proposals, presentations, and quotations for clients.

• Manage project timelines, deliverables, and operational planning to ensure smooth event execution.

• Coordinate closely with internal teams (design, logistics, fabrication, and operations) to prepare event materials, manpower, and schedules.

• Liaise with clients, vendors, venues, and partners to ensure all event requirements are met.

• Oversee venue sourcing, vendor coordination, equipment rental, and setup/tear-down planning.

• Conduct internal briefings and ensure all teams are aligned with project requirements.

• Support manpower planning, promoter recruitment, and deployment for roadshows and activation events.

• Manage event budgets, expense tracking, and post-event reporting.

• Provide on-site event management and troubleshooting to ensure smooth operations.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Plan and prepare section schedule, daily production performance and stock report.
• Coordinate with respective sections to ensure on-time delivery.
• Daily monitoring of WIP and Finished goods against sales order balance.
• Monitoring on the shop floor and attend daily production meeting to ensure they follow according to schedule.

Requirements:

• Degree/Diploma in Business Management /Manufacturing Engineering or its equivalent.
• Good communication, interpersonal and presentation skills.
• Independent, creative, resourceful and able to take pressure.
• Computer literate.
• Experience in Production planning & Electronics manufacturing.

5 days work week

Electronics Engineering

Loyang Area

Interested Applicants, kindly email your detailed resume to hr@tempserv.com.sg

Tempserv Pte Ltd

License No: 06C3745

Attention: Audris Teo / EA Personnel No: R1102063

1. Assist Parts Supervisor day to day warehouse operations;

2. Issue and receipts of parts at Parts Counter;

3. Assist in providing quotation to our dealers as and when requires.

4. Ensure all incoming stock items are checked for correct quantity, label and properly

placed at the designated location. Any damaged or discrepancy has to report to Parts

Supervisor by submitting discrepancy report for further action;

5. Ensure the quality in the bin location tally with the system at all times. Any discrepancy

has to be reported to Parts Supervisor;

6. Ensure all parts are properly labelled for easy identification and to maintain proper

housekeeping;

Interested candidates please send an updated Resume / CV in Ms Word format to lilian@recruitflash.com or WhatsApp’s your resume to 98332779 ( no Calls)

Consultant in-charge : Quah Li Lian (Lilian) ( Registration No: R1983286 )

Supervisor Responsibilities:

• Making sure employees that report to you meet performance expectations.
• Giving instructions or orders to subordinate employees.
• Ensuring that the work environment is safe, secure and healthy.
• Meeting deadlines.
• Approving work hours.
• Ensure great customer service at all levels.

Supervisor Requirements:

• Previous leadership experience.
• Excellent communication skills.
• Eye for detail and accuracy.
• Reliable, with high integrity and strong work ethic.
• Ability to work as part of a team.
• Professional appearance and attitude.
• Computer literacy.
• Proactive organizational skills.
• High school diploma.
• Ability to keep a positive attitude in a fast-paced environment.

Role Overview

The Supervisor is responsible for overseeing daily store operations, delivering exceptional customer service, and leading the team to achieve sales and operational excellence. This role requires a strong background in Luxury Fashion Retail, with a focus on creating premium, personalized customer experiences that reflect brand standards.

Key Responsibilities

1. Store Operations Management

• Supervise day-to-day retail operations to ensure smooth and efficient store performance
• Monitor sales performance and support the team in achieving targets
• Ensure visual merchandising and store presentation meet luxury brand standards

2. Team Leadership

• Lead, coach, and motivate the sales team to deliver exceptional service
• Manage staff scheduling, attendance, and task allocation
• Conduct on-the-floor training focused on luxury selling techniques and client engagement

3. Client Experience (Luxury Focus)

• Deliver and uphold a high standard of personalized, luxury customer service
• Build and maintain strong relationships with high-value clients (clienteling)
• Handle VIP clients and resolve escalated customer concerns with professionalism

4. Sales & Performance

• Drive individual and team sales performance
• Upsell and cross-sell products in line with luxury retail practices
• Analyze sales trends and provide actionable insights

5. Compliance & Standards

• Ensure adherence to brand guidelines, policies, and procedures
• Maintain high standards of store cleanliness, security, and stock management
• Support inventory control and loss prevention measures

6. Reporting & Administration

• Prepare daily and weekly sales and operational reports
• Maintain accurate records of transactions, inventory, and staff performance
• Communicate effectively with management on store performance and issues

Requirements

Education & Experience

• Diploma or Degree in Business, Retail Management, or related field
• Minimum 2–5 years of experience in retail, with luxury retail experience being a must
• Proven experience in a supervisory or team leadership role

Skills

• Strong leadership and interpersonal skills
• Excellent communication and customer service abilities
• Sales-driven mindset with strong business acumen
• Ability to handle high-pressure situations with professionalism

Other Requirements

• Well-groomed with a polished, professional appearance
• Willingness to work retail hours, including weekends and public holidays

KPIs / Success Metrics

• Sales targets and conversion rates
• Customer satisfaction and client retention
• Team productivity and engagement
• Compliance with brand and operational standards

Job Responsibilities

1. Oversee the overall daily production management of the metal sheet processing workshop, formulate and implement production plans, and ensure timely, high-quality, and sufficient order delivery;

2. Coordinate workshop personnel scheduling, task allocation, and performance management; guide operators in their work; and resolve technical problems and efficiency bottlenecks in the production process;

3. Supervise workshop production safety and 5S management, implement Singapore OSHA safety standards, and conduct regular safety training and hazard inspections;

4. Control production material losses, equipment utilization rate, and product yield; formulate optimization plans to reduce production costs;

5. Liaise with quality inspection, purchasing, and sales departments; track order progress and quality feedback; and regularly report production data to management;

6. Organize daily equipment maintenance and upkeep plans; coordinate equipment failure repairs; and ensure stable operation of production equipment;

7. Responsible for procurement, inventory management, customer reception, and product sales of automotive parts and accessories;

8. Maintain customer relationships, follow up on order delivery and after-sales issues, and improve customer satisfaction;

9. Organize product information, optimize sales processes, and assist in completing retail data statistics and analysis.

Job Requirements

At least 3-5 years of relevant work experience

Able to work weekends and holidays

Able to adapt to a fast-paced work environment

Able to stand for long periods

Proficient in metal materials, consumable specifications, and processing techniques

Familiar with product parameters and able to efficiently answer inquiries from employees and business partners

Strong leadership, motivational, and interpersonal skills

We regret to inform you that only shortlisted candidates will be notified.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.