Kitchen Supervisor (Chinese Hotpot)

Description

Oversee daily kitchen operations, supervise food preparation and staff, manage inventory, and ensure compliance with hygiene, safety, and quality standards in a Chinese hotpot restaurant. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Oversee kitchen operations and implementation of processes and guidelines - Lead the kitchen team to prepare and deliver quality food per concept offering - Supervise stations to ensure compliance with recipes, cooking processes, and safety standards - Conduct final checks on finished products for quality and presentation - Manage inventory and ordering of food and kitchen supplies - Monitor workflow efficiency and recommend improvements - Investigate and resolve food quality complaints - Maintain kitchen cleanliness, hygiene, and equipment conditions - Enforce corrective actions on safety and compliance issues - Guide, support, and motivate team members - Conduct induction, training, and development for kitchen staff - Handle appraisals, disciplinary issues, and team communication sessions - Enforce company policies and protocols - Ensure compliance with licensing, hygiene, health, and safety regulations

Qualifications and Requirements

- Diploma in Culinary, Food & Service Management, or Business Management - 5–8 years of restaurant kitchen experience with supervisory responsibilities - Extensive F&B knowledge with proven culinary skills and techniques - Strong multitasking, leadership, and interpersonal skills - Excellent communication and teamwork abilities - Ability to work effectively under pressure with high standards of work ethic - Proficiency in Mandarin to liaise with Mandarin-speaking partners and colleagues