An F&B Supervisor/Cook holds a hybrid role that combines direct food preparation with team leadership, ensuring both culinary standards and operational efficiency
. They are responsible for
overseeing daily kitchen operations, maintaining food hygiene, managing inventory, and assisting in cooking and plating dishes according to standard recipes
.
Ministry of Manpower
+3
Key Duties and Responsibilities
- Culinary & Food Preparation:Prepare, cook, and present high-quality dishes according to established recipes, standards, and plating guides.Assist in cooking and plating menu dishes, including prepping ingredients and operating kitchen equipment.Ensure consistency in taste, portion size, and presentation for waste control.Handle specialized cooking (e.g., specific cuisines, snacks, or special diet orders).
- Operational Supervision:Oversee daily kitchen operations and ensure a smooth workflow during service hours.Supervise, train, and mentor junior kitchen staff, including kitchen assistants.Create, maintain, and check work schedules for the kitchen team.Liaise with F&B service staff to ensure timely and accurate food delivery.
- Inventory & Cost Control:Monitor inventory levels, check incoming stock, and order ingredients/supplies.Minimize food wastage by ensuring proper stock rotation (FIFO) and managing surplus.Perform regular stock checks and report on operational needs.
- Hygiene & Safety Compliance:Maintain strict food safety, sanitation, and hygiene standards (e.g., HACCP/SFA guidelines).Ensure cleanliness of workstations, equipment, and storage areas.Ensure proper storage, labeling, and temperature logs for all food items.
- Management Support:Collaborate with chefs/managers on menu planning, cost analysis, and new dish development.Handle customer queries or complaints professionally. Jobstreet Singapore +12
Required Skills and Experience
- Experience: Usually 2-3 years of experience in kitchen operations or a similar F&B supervisory role.
- Leadership: Ability to motivate, train, and guide kitchen team members.
- Technical Knowledge: Strong knowledge of culinary techniques, food hygiene, and safety regulations.
- Flexibility: Able to work in a fast-paced environment and work shifts, including weekends and holidays.
- Communication: Good interpersonal skills to coordinate between front-of-house and back-of-house teams.
