CHIEF COOK

NNR TRADING SERVICES PTE. LTD.; Singapore; On-site; SGD 48,000 - 80,000; Full time

Job summary

NNR TRADING SERVICES PTE. LTD. seeks a highly experienced Chief Cook to lead daily kitchen operations, food preparation, cooking, and staff supervision for restaurant and catering events.

The role requires excellence in safety, portion control, and presentation in a fast-paced environment. The successful candidate will coordinate with service teams, manage catering for large events, and maintain hygiene, inventory, and quality standards across all services.

Responsibilities

• Take full responsibility for daily kitchen production and food preparation.
• Plan and organize food preparation according to restaurant and catering requirements.
• Ensure all dishes are prepared according to approved recipes, specifications, and presentation standards.
• Coordinate preparation for regular restaurant service, large functions, banquets, buffets, and off-site catering.
• Ensure food is prepared and served on time, particularly during peak periods.
• Manage multiple orders and production requirements simultaneously.
• Maintain a clean, organized, efficient, and professional kitchen at all times.
• Prepare, cook, portion, garnish, and present a wide range of dishes.
• Prepare large quantities of food for catering functions when required.
• Monitor cooking temperatures, cooking times, seasoning, texture, appearance, and portion sizes.
• Maintain consistency in taste and presentation across all services.
• Adjust production according to customer numbers, event requirements, and last-minute changes.
• Ensure food is ready according to service schedules and event timelines.
• Supervise cooks, kitchen assistants, food preparation staff, and other kitchen employees.
• Allocate daily duties and ensure staff understand their responsibilities.
• Monitor staff performance, discipline, attendance, hygiene, and productivity.
• Train junior kitchen staff in preparation methods, recipes, equipment use, cleanliness, and food-safety procedures.
• Maintain teamwork and discipline during high-pressure service periods.
• Take immediate action when kitchen staff fail to meet required standards.
• Lead kitchen production for weddings, corporate functions, private parties, banquets, buffets, and other catering events.
• Calculate and prepare appropriate food quantities for large numbers of guests.
• Coordinate with catering managers and service teams regarding menus, timing, quantities, and special requirements.
• Ensure food is packed, transported, and presented appropriately for off-site events.
• Manage last-minute menu changes and emergency production requirements.
• Work extended hours when necessary to ensure successful event execution.
• Maintain high food-quality standards.
• Ensure proper food storage, preparation, cooking, cooling, reheating, and holding procedures.
• Check freshness and quality of all ingredients before use.
• Prevent cross-contamination and food wastage.
• Follow all applicable food hygiene, sanitation, and workplace safety requirements.
• Immediately report food-safety concerns, equipment problems, accidents, or other hazards.
• Monitor daily food supplies and kitchen inventory.
• Check incoming ingredients for quality, quantity, and freshness.
• Inform management of shortages and required purchases.
• Control portion sizes and minimize unnecessary food waste.
• Store ingredients correctly according to food-safety requirements.
• Assist with stocktaking and inventory control.
• Maintain appropriate stock levels for restaurant and catering operations.
• Follow established recipes and preparation standards.
• Assist management or chefs with menu development and seasonal menu changes.
• Suggest improvements to recipes, ingredients, preparation methods, and presentation.
• Ensure special dietary requirements and approved customer requests are properly communicated and prepared.
• Maintain accurate production quantities and recipe consistency.
• Operate ovens, grills, fryers, stoves, mixers, refrigeration equipment, and other kitchen machinery safely.
• Ensure equipment is cleaned and maintained after use.
• Report damaged or malfunctioning equipment immediately.
• Ensure kitchen equipment is used correctly to prevent accidents and unnecessary damage.

Job description

We are seeking a highly experienced, disciplined, and hardworking ChiefCook to take responsibility for the daily kitchen operation, foodpreparation, cooking, quality control, kitchen organization, and supervision of kitchen staff for restaurant and catering operations.

The Chief Cook must be able to work effectively in a fast-paced,high-pressure, and physically demanding kitchen environment. The successful candidate will be responsible for ensuring that all food is prepared safely, consistently, efficiently, and according to established recipes, quality standards, portion requirements, and customer expectations.

This position requires a strong commitment to the business and the ability to work weekends, public holidays, evenings, extended shifts, and during busy catering events.

Kitchen Operations

• Take full responsibility for daily kitchen production and food preparation.
• Plan and organize food preparation according to restaurant and catering requirements.
• Ensure all dishes are prepared according to approved recipes, specifications, and presentation standards.
• Coordinate preparation for regular restaurant service, large functions, banquets, buffets, and off-site catering.
• Ensure food is prepared and served on time, particularly during peak periods.
• Manage multiple orders and production requirements simultaneously.
• Maintain a clean, organized, efficient, and professional kitchen at all times.

Food Preparation & Cooking

• Prepare, cook, portion, garnish, and present a wide range of dishes.
• Prepare large quantities of food for catering functions when required.
• Monitor cooking temperatures, cooking times, seasoning, texture, appearance, and portion sizes.
• Maintain consistency in taste and presentation across all services.
• Adjust production according to customer numbers, event requirements, and last-minute changes.
• Ensure food is ready according to service schedules and event timelines.

Kitchen Staff Supervision

• Supervise cooks, kitchen assistants, food preparation staff, and other kitchen employees.
• Allocate daily duties and ensure staff understand their responsibilities.
• Monitor staff performance, discipline, attendance, hygiene, and productivity.
• Train junior kitchen staff in preparation methods, recipes, equipment use, cleanliness, and food-safety procedures.
• Maintain teamwork and discipline during high-pressure service periods.
• Take immediate action when kitchen staff fail to meet required standards.

Catering & Large-Scale Events

• Lead kitchen production for weddings, corporate functions, private parties, banquets, buffets, and other catering events.
• Calculate and prepare appropriate food quantities for large numbers of guests.
• Coordinate with catering managers and service teams regarding menus, timing, quantities, and special requirements.
• Ensure food is packed, transported, and presented appropriately for off-site events.
• Manage last-minute menu changes and emergency production requirements.
• Work extended hours when necessary to ensure successful event execution.

Food Quality & Safety

• Maintain consistently high food-quality standards.
• Ensure proper food storage, preparation, cooking, cooling, reheating, and holding procedures.
• Check freshness and quality of all ingredients before use.
• Prevent cross-contamination and food wastage.
• Follow all applicable food hygiene, sanitation, and workplace safety requirements.
• Immediately report food-safety concerns, equipment problems, accidents, or other hazards.

Stock & Inventory Control

• Monitor daily food supplies and kitchen inventory.
• Check incoming ingredients for quality, quantity, and freshness.
• Inform management of shortages and required purchases.
• Control portion sizes and minimize unnecessary food waste.
• Store ingredients correctly according to food-safety requirements.
• Assist with stocktaking and inventory control.
• Maintain appropriate stock levels for restaurant and catering operations.

Menu & Recipe Management

• Follow established recipes and preparation standards.
• Assist management or chefs with menu development and seasonal menu changes.
• Suggest improvements to recipes, ingredients, preparation methods, and presentation.
• Ensure special dietary requirements and approved customer requests are properly communicated and prepared.
• Maintain accurate production quantities and recipe consistency.

Kitchen Equipment

• Operate ovens, grills, fryers, stoves, mixers, refrigeration equipment, and other kitchen machinery safely.
• Ensure equipment is cleaned and maintained after use.
• Report damaged or malfunctioning equipment immediately.
• Ensure kitchen equipment is used correctly to prevent accidents and unnecessary damage.