Total 3,861 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.

• 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.

Warehouse Assistant

Prepare storage area for incoming shipments

· Record and submit storage locations for system updating

· Receive stock accurately in accordance with receiving documents

· Document receipt of stock by recipients & file records for references

· Pick stock accurately based on pick lists

· Pack and tally stocks going into the storage area against received documents

· Issue stock to authorised recipients accurately

· Check and record condition & expiry dates (if any) of goods

· Maintain stock cleanliness & are in good conditions for staging

Warehouse Executive

Work closely with warehouse staff and drivers to ensure smooth product deliveries.

· Manage, supervise and motivate team members in day to day warehouse operations.

· Lead, coach and motivate warehouse staff, drivers and cleaners to achieve the BU

objectives.

· Solve discrepancies with regards to incoming and outgoing deliveries.

· Perform service recovery.

· Ensure warehouse cleanliness at all times.

· Lead WSH for DC and ensure compliances.

· Ensure the optimum and efficient utilization of warehouse storage space and effective

use of resources, transport, manpower and material equipment.

· Manage ASRS & WMS operation.

· Ensure that all company trucks and material handling equipment are maintained in a

clean and good working condition to reduce machine downtime and repairs.

· Maintain high standard of food safety and work place safety compliance.

· Administer effectively the administration of the DC:

· Diesel usage.

· Monitoring of container’s temperature.

· Monitoring and recording of freezer and chiller temperature.

· Weekly rodent trap inspection.

· Monthly facility inspection.

· Daily cleaning schedule.

· Daily Thermometer calibration. · Any other duties assigned by HOD or immediate superior.

JOB RESPONSIBILITIES:

• Handle the daily operations of the restaurant
• Responsible for financial performance of the restaurant, including profit & loss and implement appropriate cost control measures
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations
• Maximize profitability of the restaurant
• Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for the customers
• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Manage, supervise and groom a team members to ensure maximum utilization of manpower allocated
• Handle all restaurant administrative duties and any ad-hoc duties from managers from time to time

JOB REQUIREMENTS:

• Minimum of 3 years management experience in Food & Beverage industry.
• Excellent communication & interpersonal skills
• Possess good organizational and management skills
• Possess good working attitude

JOB RESPONSIBILITIES:

• Handle the daily operations of the restaurant
• Responsible for financial performance of the restaurant, including profit & loss and implement appropriate cost control measures
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations
• Maximize profitability of the restaurant
• Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for the customers
• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Manage, supervise and groom a team members to ensure maximum utilization of manpower allocated
• Handle all restaurant administrative duties and any ad-hoc duties from managers from time to time

JOB REQUIREMENTS:

• Minimum of 3 years management experience in Food & Beverage industry.
• Excellent communication & interpersonal skills
• Possess good organizational and management skills
• Possess good working attitude

·        Proven experience as supervisor or relevant role

·        Familiarity with company policies and legal guidelines of the field

·        Ability to learn a variety of job descriptions

·        Excellent communication and interpersonal skills

·        Outstanding organizational and leadership skills

·        Good knowledge of MS Office

·       Supervise employees to help ensureefficiency and productivity.

·       Perform administrative tasks under theguidance of the supervisor, such as documenting procedures and creatingguidelines.

·       Assist the supervisor in hiring newpersonnel by reviewing applications and performing initial meetings withcandidates.

·       Participate in company trainingseminars in order to help the company move forward.

·       Train new hires on the job oncethey’ve completed initial training with the supervisor.

·       Bring any employee concerns to thesupervisor in order to ensure company morale.

• 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

• Supervise daily maintenance and repair activities across all facilities
• Develop and implement preventive maintenance schedules
• Ensure compliance with health, safety, and environmental regulations
• Coordinate with vendors and contractors for facility services
• Manage facility budgets and control operational costs
• Respond promptly to facility-related emergencies and issues
• Oversee facility upgrades, renovations, and space planning
• Maintain accurate records of maintenance and inspections
• Train and evaluate maintenance staff performance
• Ensure security systems and protocols are functioning properly

Job Summary:
The Waiter Supervisor is responsible for overseeing the daily operations of the service team to ensure excellent customer service, smooth restaurant operations, and high standards of cleanliness and efficiency. The role includes supervising waiters and waitresses, handling customer concerns, coordinating table service, and supporting management in achieving service excellence.

Key Responsibilities:

• Supervise and coordinate the daily activities of waiters and service staff.

• Ensure all guests are served professionally, promptly, and courteously.

• Assign duties and work schedules to service staff.

• Monitor staff performance and provide on-the-job guidance and training.

• Check dining areas before, during, and after service to ensure cleanliness and proper setup.

• Handle customer complaints and resolve service issues in a professional manner.

• Ensure orders are taken accurately and served on time.

• Coordinate with kitchen staff to ensure smooth communication and efficient food service.

• Maintain proper grooming, hygiene, and service standards among staff.

• Assist in stock checking of service items such as cutlery, tableware, napkins, and beverages.

• Ensure compliance with workplace safety, food hygiene, and company policies.

• Support the manager in improving service quality and customer satisfaction.

• 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 Description & Requirements

Job Description & Requirements

• Execute assigned tasks from superiors to support departmental goals and operational effectiveness

• Maintain and enforce quality standards for personnel, equipment, facilities, and working methods to ensure consistent service excellence

• Monitor work conditions, employee attitudes, service quality, and guest interactions to identify and resolve safety hazards promptly, minimizing potential losses

• Supervise on-site operations by applying the reward and discipline system to enhance team performance and respond effectively to emergencies

• Adhere to operating procedures by reporting irregularities, seeking guidance from superiors, and managing departmental emergencies with timely and appropriate actions

• Track and control the usage of materials and resources to optimize cost savings and reduce unnecessary expenses

• Prepare evaluation reports and conduct performance assessments of subordinates to support workforce development

• Strategically arrange and adjust staff shifts and allocations to maximize productivity and prevent inefficient use of human resources

• Compile and submit operational reports, propose corrective action plans, implement departmental directives, and communicate corporate values to team members

• Collect and document customer feedback, support promotional activities, and contribute to achieving assigned business targets

• Maintain shift logs, communicate operational precautions, execute cleaning schedules, and continuously improve hygiene standards

• 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.

• Supervise and coordinate daily F&B operations to ensure smooth service
• Lead and manage service staff, including scheduling, training, and performance monitoring
• Ensure high standards of customer service and handle guest feedback or complaints professionally
• Maintain cleanliness, hygiene, and safety standards in compliance with local regulations
• Monitor inventory levels and coordinate ordering of supplies
• Assist in cost control and minimize wastage
• Train new employees on service standards and SOPs
• Step in to assist with service during peak hours when required

Job Description :

• Screening, interviewing, hiring, and training staff.
• Managing staff's work schedules.
• Conducting regular inspections of the kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other essentials are adequately stocked.
• Monitoring the cash flow and settling outstanding bills.
• Resolving customer complaints in a professional manner.
• Other jobs arrange by company.

Job Requirements:

• High school diploma or GED.
• Have relevant experience will be advantage.
• The ability to work in a fast-paced environment.
• The ability to stand for extended periods.
• Strong management skills.
• Excellent organizational skills.
• Effective communication skills.
• Exceptional customer service skills.
• Can work shifts and long working time.
• Plublic day also need work.

JOB RESPONSIBILITIES:

• Handle the daily operations of the restaurant
• Responsible for financial performance of the restaurant, including profit & loss and implement appropriate cost control measures
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations
• Maximize profitability of the restaurant
• Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for the customers
• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Manage, supervise and groom a team members to ensure maximum utilization of manpower allocated
• Handle all restaurant administrative duties and any ad-hoc duties from managers from time to time

JOB REQUIREMENTS:

• Minimum of 3 years management experience in Food & Beverage industry.
• Excellent communication & interpersonal skills
• Possess good organizational and management skills
• Possess good working attitude
• Able to work 11 Working hours a day

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.

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.

58 RECRUITMENT PTE. LTD. 19C9772 67026282

·        Proven experience as supervisor or relevant role

·        Familiarity with company policies and legal guidelines of the field

·        Ability to learn a variety of job descriptions

·        Excellent communication and interpersonal skills

·        Outstanding organizational and leadership skills

·        Good knowledge of MS Office

·       Supervise employees to help ensureefficiency and productivity.

·       Perform administrative tasks under theguidance of the supervisor, such as documenting procedures and creatingguidelines.

·       Assist the supervisor in hiring newpersonnel by reviewing applications and performing initial meetings withcandidates.

·       Participate in company trainingseminars in order to help the company move forward.

·       Train new hires on the job oncethey’ve completed initial training with the supervisor.

Bringany employee concerns to the supervisor in order to ensure company morale.

• 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.