Key Responsibilities
The Cook Supervisor reports to the Zone Manager. The main responsibilities of the Cook Supervisor, supervises and coordinates activities of food preparation, kitchen, pantry, and purchases or requisitions foodstuffs and kitchen supplies: Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.
Key Responsibilities
- Responsible for the preparation and production of all dishes
- Preparing of food ingredients and cooking according to recipe
- To be responsible for food tasting & food supplements
- Care of shop sales & promotions: to offer a wide varieties of creative dishes
- To provide a high quality service standard
- Responsible for ordering of raw ingredients & dry goods (Stock Management)
- Staff Management at food stall/Cash Management/Problem Solving
- Responsible for the efficient functioning of the kitchen operations
- Food cost and wastage management
- Maintain kitchen cleanliness, hygiene and safety
- Follow the standard operating procedures (Fixtures&Lighting,Dishes Placing etc)
- Any ad-hoc duties/tasks assigned by the management
Requirements
Educational and Work experience
- Relevant experience required
- Good experience in cooking Chinese cuisine
Expected Areas of Competence
- Meticulous and good planner (Management skills)
- Chinese cuisine cooking skills
