cook

MIN RESTAURANT PTE. LTD.; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

MIN RESTAURANT PTE. LTD. in Singapore is seeking a Senior Cook to lead kitchen operations, ensuring high-quality dishes and customer satisfaction through supervising staff, managing food preparation, and developing menus.

You will check freshness, supervise cooks, develop recipes, plan menus, and ensure cleanliness and readiness of the kitchen. North Indian cuisine expertise is valued for meeting menu requirements.

Qualifications

• 6–10 years of cooking experience.
• Strong kitchen management and team leadership.
• Ability to assign responsibilities and monitor progress.
• Excellent communication and leadership to guide staff.
• Knowledge of current culinary trends and kitchen processes.

Responsibilities

• Check freshness of food and ingredients to maintain quality standards.
• Supervise and coordinate activities of cooks and food preparation workers to ensure efficient kitchen operations.
• Develop recipes and determine food presentation to enhance customer appeal.
• Plan menus ensuring uniform serving sizes and consistent meal quality.
• Inspect supplies, equipment, and work areas for cleanliness and proper functionality.
• Control and direct the food preparation process and related activities to meet service standards.
• Construct menus with new or existing culinary creations to provide variety and maintain quality.
• Approve and refine dishes before serving to ensure customer satisfaction.
• Plan and order equipment or ingredients based on inventory shortages to maintain kitchen readiness.
• Cook North Indian cuisine to meet menu requirements.

Skills

Cooking experience

Kitchen management

Leadership

Communication

Culinary trends

Job description

We are seeking a Senior Cook to lead kitchen operations, ensuring high-quality dishes and customer satisfaction through supervising staff, managing food preparation, and developing menus.

Responsibilities

• Check freshness of food and ingredients to maintain quality standards
• Supervise and coordinate activities of cooks and food preparation workers to ensure efficient kitchen operations
• Develop recipes and determine food presentation to enhance customer appeal
• Plan menus ensuring uniform serving sizes and consistent meal quality
• Inspect supplies, equipment, and work areas for cleanliness and proper functionality
• Control and direct the food preparation process and related activities to meet service standards
• Construct menus with new or existing culinary creations to provide variety and maintain quality
• Approve and refine dishes before serving to ensure customer satisfaction
• Plan and order equipment or ingredients based on inventory shortages to maintain kitchen readiness
• Cook North Indian cuisine to meet menu requirements

Preferred competencies and qualifications

• Proven 6 to 10 years of cooking experience
• Strong kitchen management skills demonstrated through effective team leadership and operational oversight
• Ability to assign responsibilities and monitor progress to ensure task completion
• Excellent communication and leadership skills to guide kitchen staff
• Knowledge of current culinary trends and optimized kitchen processes