supervisor

1. Oversee overall restaurant daily operations, supervise kitchen prep work including washing, cutting and ingredient preparation together with service staff.

2. Arrange daily work tasks, prepare staff roster, monitor attendance and work performance of kitchen and service team.

3. Train new staff on food prep standards, service workflow, kitchen hygiene rules and company operational procedures.

4. Co‑ordinate kitchen prep section and front service, handle guest enquiries, feedback and complaints timely.

5. Monitor food stock and raw‑material inventory, ensure full compliance with Singapore food safety requirements.

6. Resolve daily on‑site operational issues, submit operation updates and complete proper shift handover.