Join the opening team of Staple, an exciting new fast-casual bowl concept built around fresh, hearty and fully customisable workday meals. Operated as a distinct concept within the group, Staple has its own dedicated team and identity.
We are seeking a skilled and driven Senior Supervisor (Kitchen) to support the setup and daily kitchen operations, playing a key role in bringing this new concept to life from day one.
In this role, you will be responsible for preparing and assembling high-quality ingredients with consistency, speed, and precision, while upholding strict kitchen discipline and food safety standards—especially during busy service periods. As a senior member of the team, you will lead by example, support and guide junior staff, and ensure the kitchen is fully prepared for smooth and efficient lunch and dinner operations.
This is a great opportunity for a proactive culinary professional who enjoys building strong kitchen foundations, thrives in fast-paced environments, and wants to be part of launching a fresh, modern dining concept from the ground up.
Role Purpose
The Senior Supervisor (Kitchen) supports the daily kitchen operations of Staple, a fast-casual bowl concept focused on fresh, hearty and customisable workday meals.
This role is responsible for preparing, cooking and assembling high-quality ingredients consistently, while maintaining strong kitchen discipline, food safety standards and operational speed during peak service.
The Senior Supervisor (Kitchen) is expected to lead by example, support junior kitchen team members, and help ensure the kitchen is ready for smooth lunch and dinner operations.
Key Responsibilities
1. Food Preparation & Production
· Prepare ingredients according to approved recipes, portion standards and prep lists.
· Handle proteins, grains, vegetables, sauces and toppings with consistency and care.
· Ensure cooked and fresh components are prepared to the correct quality, taste and presentation standards.
· Support daily mise en place so the kitchen is fully ready before service.
· Monitor ingredient freshness, shelf life and holding standards.
· Minimise wastage through proper preparation, storage and stock rotation.
2. Cooking & Service Execution
· Execute assigned station duties during service with speed, accuracy and consistency.
· Maintain product quality during peak lunch and dinner periods.
· Ensure bowls and menu items are assembled according to brand standards.
· Communicate clearly with the team during service to avoid delays and errors.
· Support takeaway, delivery and dine-in orders as required.
· Assist in maintaining smooth service flow during high-volume periods.
3. Kitchen Organisation & Cleanliness
· Keep assigned station clean, organised and well-stocked at all times.
· Follow proper food hygiene, sanitation and workplace safety practices.
· Ensure equipment, tools and storage areas are cleaned and maintained properly.
· Conduct proper opening and closing duties.
· Support daily cleaning schedules and kitchen maintenance routines.
4. Quality Control
· Check food quality before and during service.
· Ensure consistency in taste, portioning, cooking temperature and presentation.
· Highlight quality issues, ingredient shortages or operational concerns to the Sous Chef / Head Chef.
· Support recipe testing, menu improvements and product refinement when required.
· Help maintain brand standards across all food items.
5. Inventory & Cost Control
· Assist with daily stock checks and ingredient requisitions.
· Support proper receiving and storage of goods.
· Practise FIFO and proper labelling.
· Reduce unnecessary wastage and over-preparation.
· Inform supervisors of slow-moving, damaged or low-quality ingredients.
6. Team Support & Leadership
· Guide junior cooks, commis and part-time kitchen staff during preparation and service.
· Lead by example in discipline, cleanliness, urgency and teamwork.
· Support training of new team members on recipes, stations and SOPs.
· Help maintain a positive and professional kitchen culture.
· Step up to support the Sous Chef / Head Chef when required.
Requirements
· Minimum 3 to 5 years of kitchen experience.
· Prior experience as Supervisor / Senior Supervisor (Kitchen) preferred.
· Experience in fast-casual, cafe, salad / bowl, Western, Asian or high-volume kitchen operations is advantageous.
· Strong understanding of food preparation, hygiene and kitchen discipline.
· Able to work quickly and accurately during peak service.
· Comfortable handling both cooked and fresh food components.
· Good teamwork and communication skills.
· Able to follow SOPs and maintain consistency.
· Positive attitude, strong work ethic and willingness to learn.
· Valid food hygiene certification required.
Key Attributes
· Reliable and punctual
· Fast and organised
· Clean and disciplined
· Quality-focused
· Calm under pressure
· Hands-on and proactive
· A good team player
· Able to lead junior staff by example
· Comfortable working in a new concept / opening environment
What Good Performance Looks Like
· Station is fully ready before service.
· Food quality and portioning are consistent.
· Service moves smoothly during peak hours.
· Wastage is controlled through proper prep and stock management.
· Kitchen is clean, organised and well maintained.
· Junior staff receive clear guidance and support.
· Problems are flagged early and solved quickly.
· Candidate contributes positively to the launch and growth of Staple.
Thank you for your interest in this position. Please note that only shortlisted candidates will be notified.
